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An overhead photo of Greek-stye chicken spinach salad in a serving bowl next to wooden serving utensils and a glass of the dressing.
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5 from 5 votes

Greek-Style Chicken Spinach Salad with Dried Figs and Feta

A salad inspired by the flavors synonymous with Greek cuisine. A hearty yet healthy spinach chicken salad, perfect for a healthy lunch or dinner.
Prep Time20 minutes
Cook Time10 minutes
Marinating Time4 hours
Total Time4 hours 30 minutes
Course: Entree/Salad
Cuisine: Greek/Mediterranean
Diet: Gluten Free
Servings: 6
Author: Mersedeh Prewer

Ingredients

For the Chicken Marinade

  • 1 tablespoon extra virgin olive oil, plus more for coating the pan
  • 1 teaspoon oregano, dried or fresh
  • 2 garlic cloves, crushed or minced
  • 1 teaspoon onion powder
  • 1 lemon, juiced
  • Kosher salt
  • Freshly ground pepper
  • 1 pound boneless skinless chicken breasts

For the Vinaigrette

For the Salad

  • 10 ounces baby spinach
  • 1 small red onion, thinly sliced
  • 1/2 English cucumber, halved lengthwise and sliced
  • 3 1/2 ounces pitted Kalamata olives, halved
  • 1 cup (8 1/2 ounces) dried figs, sliced (or substitute torn fresh seasonal figs)
  • 7 ounces feta, cubed
  • Small bunch of fresh mint leaves (about 1/3 cup), finely chopped

Instructions

  • Marinate the chicken: In a large mixing bowl, stir together olive oil, oregano, garlic, onion powder, lemon juice, and a big pinch or two of salt and pepper. Slice the chicken horizontally into strips, then add to the marinade and mix until evenly coated. Cover and leave in the fridge for a minimum of 4 hours, preferably overnight, for the marinade to fully flavor chicken.
  • Cook the chicken: Place a large pan over medium-high heat and coat with a thin layer of olive oil. When the oil is shimmering, place the chicken slices in the pan, shaking off the extra marinade with each slice. Cook until well browned on both sides, about 5 minutes. Cook the chicken in batches if the pan is not big enough. Place cooked chicken on a plate to rest and cool while you prepare the remaining ingredients and dressing.
  • Prepare the vinaigrette: To a small bowl, add the olive oil, balsamic vinegar, honey, and salt and pepper to taste. Whisk together until well combined.
  • Prepare, dress and serve the salad. In a large bowl or serving dish, add the spinach, chicken, red onion, cucumber, olives, dried figs, feta and mint. Pour the vinaigrette over the salad, toss to mix evenly and serve.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • For a dairy-free option, simply leave off the feta cheese, or substitute it with ripe avocado.

Nutrition

Calories: 430.5kcal | Carbohydrates: 34g | Protein: 23.9g | Fat: 23.5g | Saturated Fat: 6.8g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 12.3g | Trans Fat: 0.01g | Cholesterol: 77.8mg | Sodium: 770mg | Potassium: 867.1mg | Fiber: 5.2g | Sugar: 22.8g | Vitamin A: 4696.6IU | Vitamin C: 26.5mg | Calcium: 290mg | Iron: 3mg

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