Mediterranean Grilled Chicken Salad | Kita Roberts

Mediterranean Grilled Chicken Salad

Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 2619kcal
Author Kita Roberts


  • 3 lbs boneless skinless chicken breasts
  • 1 package Wild Garden Persian Marinade
  • 3 lemons divided
  • 1/2 red onion sliced
  • 1 red pepper stem and seeds removed, chopped
  • 1 orange pepper stem and seeds removed, chopped
  • 1 green pepper stem and seeds removed, chopped
  • 2 celery stalks chopped
  • 1/2 pint mushrooms cleaned and sliced
  • 14.5 oz can artichoke hearts quartered, drained and rinsed
  • 1/4 cup sliced olives
  • salt and pepper
  • 1/2 teas oregano
  • 1/4 teas basil
  • 1/4 teas red pepper flakes
  • 1/8 teas cardamom
  • 1/4 to 1/2 cup olive oil
  • 1 package Wild Garden Couscous
  • 1/4 cup crumbled feta
  • Few sprigs fresh parsley oregano, and thyme, minced for garnish
  • Bib lettuce or Pita for serving


  • Pat the chicken dry and place in a resealable container, coating the Wild Garden Persian Marinade. Cover and place in the fridge for up to 24 hours.
  • When ready to grill, clean the grates and allow the grill to heat.
  • Grill the chicken over indirect heat until an instant read thermometer reads 160 flipping once halfway through.
  • Wrap in foil and allow to rest, allowing the temp to rise to 165.
  • Meanwhile, slice two lemons in half and char over the flame. Remove from heat and set aside.
  • Meanwhile, toss the onion, peppers, celery, mushrooms, artichoke hearts and olives in a large bowl.
  • When the chicken has cooked, give it a rough chop and mix it in with the vegetables. Sprinkle with a bit of salt and pepper.
  • Whisk the oregano, basil, red pepper flakes, cardamom together in a small bowl. Squeeze in the juice from one lemon and add the olive oil. Stir to combine.
  • Cook the Wild Garden Couscous according to the package. And toss into the salad. Mix to combine.
  • Sprinkle with feta, and garnish with fresh minced herbs like parsley, thyme or oregano.
  • Arrange the fresh chicken salad on a platter with the charred lemon wedges. Serve with bib lettuce or pita pockets for serving as edible cups.


Calories: 2619kcal | Carbohydrates: 88g | Protein: 313g | Fat: 109g | Saturated Fat: 21g | Cholesterol: 904mg | Sodium: 4152mg | Potassium: 7025mg | Fiber: 29g | Sugar: 34g | Vitamin A: 12920IU | Vitamin C: 683mg | Calcium: 477mg | Iron: 13.2mg