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Mediterranean Broccoli Salad with Chicken

Written by Stephanie Kay
  • 30 minutes
  • 2

A quick, easy and light Mediterranean-inspired meal perfect for a summer BBQ.

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  • 4 cups broccoli, cut into bite-sized pieces
  • ¼ cup sundried tomatoes, thinly sliced
  • ¼ cup red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and halved
  • 2 tablespoons pine nuts
  • ¼ cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon plain yogurt
  • 1 teaspoon Dijon mustard
  • ½ lemon, juiced
  • 1 clove garlic, grated
  • ½ teaspoon oregano, dried
  • Salt & Pepper
  • 2 chicken breasts, boneless, skinless
  • 3 tablespoons olive oil
  • ½ lemon, juiced
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic powder


  1. Place the chicken on a cutting board, cover with a piece of plastic wrap, and using a meat mallet lightly pound to an even thickness, roughly a 1/4-inch.
  2. Next prepare the chicken marinade. In a medium bowl, add the olive oil, lemon juice, Italian seasoning, garlic powder, and a generous pinch of salt, and whisk to combine. Add chicken breasts to the bowl, turn to coat in the marinade and set aside.
  3. Next prepare the dressing. In a small bowl or jar, add the olive oil, yogurt, Dijon mustard, lemon juice, garlic, oregano, a pinch of salt and pepper and whisk or shake until well combined. Taste and adjust seasoning as needed.
  4. In a large bowl, add the broccoli florets, sundried tomatoes, red onion, olives, pine nuts and toss to combine. Set aside. 
  5. Preheat a grill or grill pan to medium-high heat, remove the chicken breasts from the bowl and transfer to the grill, and cook for 3-4 minutes per side until golden and cooked through. 
  6. Once cooked, remove the chicken from the grill and allow to rest for 5 minutes. 
  7. While the chicken is resting, cover the salad with the dressing, add crumbled feta cheese, and toss until everything is well coated. Taste and adjust seasoning as needed.
  8. Once the chicken has rested, divide the salad across two bowls or plates and top each salad with a grilled chicken breast.

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