Fiery Mediterranean Chicken Cucumber Salad (Printable)
Spicy grilled Mediterranean chicken meets crisp cucumber salad with tomatoes and olives
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 garlic cloves, minced
05 - 1 ½ tsp smoked paprika
06 - 1 tsp ground cumin
07 - 1 tsp dried oregano
08 - 1 tsp crushed red pepper flakes
09 - 1 tsp salt
10 - ½ tsp black pepper
→ Cucumber Salad
11 - 1 large cucumber, diced
12 - 1 cup cherry tomatoes, halved
13 - ¼ red onion, thinly sliced
14 - ¼ cup Kalamata olives, pitted and sliced
15 - 2 tbsp fresh parsley, chopped
16 - 2 tbsp extra-virgin olive oil
17 - 1 tbsp red wine vinegar
18 - Salt and black pepper to taste
→ Garnish
19 - Lemon wedges
20 - Additional fresh parsley
# Steps:
01 - Whisk together olive oil, lemon juice, minced garlic, smoked paprika, cumin, oregano, red pepper flakes, salt, and black pepper in a large bowl. Add chicken breasts and coat thoroughly. Marinate for 15 minutes to 2 hours.
02 - Preheat grill or grill pan over medium-high heat. Grill chicken 6 to 7 minutes per side until cooked through and juices run clear. Let rest 5 minutes before slicing.
03 - Combine diced cucumber, cherry tomatoes, red onion, Kalamata olives, and parsley in a large bowl. Drizzle with extra-virgin olive oil and red wine vinegar. Toss gently and season with salt and pepper to taste.
04 - Slice rested chicken and arrange over or beside the cucumber salad. Garnish with lemon wedges and extra fresh parsley if desired.
# Expert Tips:
01 -
- The heat from the red pepper flakes dances perfectly with the cool crisp cucumber salad creating that hot and cold contrast that makes Mediterranean food so addictive
- Everything comes together in under 45 minutes but tastes like you spent all day orchestrating complex flavors
02 -
- I learned the hard way that marinating longer than 2 hours makes the texture of the chicken mealy because the acid starts breaking down the proteins too much
- Letting the chicken rest before slicing is absolutely non negotiable or all those delicious juices will end up on your cutting board instead of in your mouth
03 -
- If your grill pan isnt large enough cook the chicken in batches and keep the first batch warm in a low oven while you finish the rest
- The salad can be made up to an hour ahead and held at room temperature but dont dress it until just before serving to keep everything crisp