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Mediterranean Chicken platter

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Enjoy this meal, which beautifully combines the savory grilled chicken with the freshness of the salad and the creaminess of the hummus, all complemented by the warm and soft Naan. It’s a delightful mix of flavors and textures!


  • The Best Hummus
  • Greek Dressing (preferably Matso’s brand)
  • Dried Oregano
  • Chicken breasts or tenders
  • Greek olives
  • Feta
  • Cucumbers
  • Tomato
  • Romaine
  • Warmed Naan (store bought)


  1. Marinate the Chicken:

    • Place the chicken breasts or tenders in a resealable bag or a shallow dish.
    • Pour enough Greek dressing (Matso’s brand recommended) over the chicken to coat it thoroughly.
    • Sprinkle dried oregano over the chicken, ensuring it’s evenly distributed.
    • Seal or cover and leave it in the refrigerator to marinate overnight, allowing the flavors to fully infuse into the chicken.
  2. Grill the Chicken:

    • Preheat your grill to medium-high heat.
    • Remove the chicken from the marinade, shaking off any excess.
    • Grill the chicken until it’s thoroughly cooked and has nice grill marks, usually about 6-7 minutes per side, depending on the thickness. The internal temperature should reach 165°F for safe consumption.
  3. Prepare the Salad:

    • Wash and chop the romaine lettuce as the base of your salad.
    • Slice cucumbers and tomatoes, and add them to the lettuce.
    • Toss in Greek olives and crumbled feta cheese.
  4. Warm the Naan:

    • Warm the store-bought Naan in the oven or on the grill for a few minutes until it’s heated through and slightly crispy.
  5. Plate and Serve:

    • On a plate, arrange a portion of the salad.
    • Slice the grilled chicken and place it on top of the salad.
    • Add a generous dollop of the best hummus on the side.
    • Serve with the warmed Naan.
    • Drizzle of good olive oil
  • Author: Lucas Krammes
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