An easy-to-make Mediterranean Chopped Salad from the Whole Smiths. So delicious and great to make ahead! Whole30 compliant, paleo, gluten-free.
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5 from 2 votes

Whole30 Mediterranean Chopped Salad

An easy-to-make Mediterranean Chopped Salad from the Whole Smiths. So delicious and great to make ahead! Whole30 compliant, paleo, gluten-free.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch, Salad, Side
Cuisine: Gluten-Free, Paleo, Whole30
Servings: 4
Author: the Whole Smiths

Ingredients

For the dressing:

  • 1/3 cup extra-virgin olive oil
  • 1/2 lemon juiced
  • 2 teaspoons dijon mustard
  • 1 teaspoon salt
  • 1 clove garlic minced
  • 1/8 teaspoon black pepper

For the salad:

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sprig of thyme
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons ghee or butter
  • 1 large tomato cut into large chunks (heirloom or Campari)
  • 1 medium cucumber sliced lengthwise, seeds scraped out and chopped
  • 1 bell pepper chopped
  • 1/4 red onion chopped (about 1/2 cup)
  • 1/2 cup kalamata olives halved
  • 2 tablespoons chopped dill

Instructions

  • In a small bowl, add all of the dressing ingredients together and whisk together well. Set aside.
  • Sprinkle the salt and pepper over both sides of the chicken breasts.
  • Heat a medium sized frying pan over medium heat and add the 2 teaspoons of olive oil and the ghee or butter to the pan.
  • Once the oil is hot, place the chicken and thyme into the oil and cook on each side 5 to 6 minutes until the chicken has an internal temperature of 165*.
  • When the chicken is cooked through, set aside to cool.
  • Once cooled, chop the chicken into bite-sized cubes.
  • Add the tomatoes, cucumber, bell pepper, red onion, olives, dill and chicken to a large bowl and combine.
  • Pour the dressing into the bowl and toss to coat.
  • Serve immediately or refrigerate up to 3 to 4 days.