Mediterranean Salad with Shredded Chicken & Homemade Vinaigrette | Delicious & Nutritious! - TastyFlow

Serves

Cook Time

15 min

Total Time

30 min

Lunch

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American 🇺🇸

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Enjoy this vibrant Mediterranean Salad with Shredded Chicken, a protein-packed dish loaded with classic Mediterranean ingredients like artichokes, olives, and anchovies. With a light homemade vinaigrette, this salad is fresh, flavorful, and perfect for a healthy meal. Follow Chef Healthy Henry to make this satisfying, nutritious Mediterranean-inspired salad!

Ingredients

Salad 2 cups shredded cooked chicken breast
4 cups baby mixed greens
1 cup canned artichoke hearts, drained and chopped
1/2 cup sliced cucumbers
1/2 cup cherry tomatoes, halved
1/2 cup kalamata olives
1/2 cup crumbled feta cheese
1/4 cup red onion, thinly sliced
1 cup canned chickpeas, rinsed and drained
1/4 cup slivered almonds
2 tbsp chopped fresh parsley (for garnish)

Vinaigrette:

2 tbsp red wine vinegar
2 tbsp low-sodium vegetable stock
1/2 tsp arrowroot powder
1/4 cup extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove, minced
Salt and pepper to taste

Tofu Flatbread Ingredients (makes 4):

6 oz (1/2 block) silken tofu
1 cup whole wheat flour
1 tbsp olive oil
1/2 tsp salt
1/4 tsp baking powder
Optional: pinch of garlic powder or za’atar

Directions

Make the vinaigrette: In a small saucepan, whisk together vinegar, vegetable stock, and arrowroot. Bring to a light simmer, whisking until slightly thickened. Remove from heat. Whisk in olive oil, mustard, garlic, salt, and pepper. Set aside to cool.
Assemble the salad: In a large bowl or serving platter, layer baby greens, artichoke hearts, cucumbers, tomatoes, red onion, olives, chickpeas, and slivered almonds.
Add protein & toppings: Top the salad with shredded chicken and crumbled feta. Garnish with fresh parsley.
Make the tofu flatbread: In a mixing bowl, mash silken tofu until smooth. Stir in olive oil, salt, and baking powder. Add flour gradually and mix into a soft dough. Divide into 4 pieces. Roll each into a 6-inch round. Cook in a dry nonstick skillet over medium heat, ~2 minutes per side, until golden and puffed.
Serve: Drizzle vinaigrette over each salad portion. Serve immediately with warm tofu flatbread on the side.

Nutrition per Serving (1/4 of full recipe with 1 flatbread) Protein: ~28.5g Fiber: ~9g Fat: ~23g Carbohydrates: ~30g Calories: ~460 Protein Flip™ Note: This dish features a portion-smart serving of chicken (½ cup per person) alongside plant-powered protein from chickpeas, almonds, and a silken tofu flatbread. Balanced, satisfying, and fiber-forward — exactly how Protein Flip™ should feel.