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Mint Magic Chicken & Feta Salad

This is a simple, delicious salad that has the cool, refreshing, sweet taste of mint. Mint is a pioneer, perennial herb and there are hundreds of different varieties. The medicinal qualities of mint are due to its menthol which helps digestion, soothes hiccups and intestinal cramps and just happens to taste wonderful, too.
Serves: 4
Prep Time: 20 min
Cook Time: 20 min


1 green onion, fresh, chopped
1 tsp lemon zest
2 tbsp lemon juice, fresh
½ cup mint, fresh
2 tbsp cider vinegar
¼ cup olive oil
2 tsp honey
½ tsp black pepper, freshly ground
1 lb boneless, skinless chicken thighs
8 cups arugula (rocket)
2 cups radicchio, raw, shredded
4 radishes, large, sliced
¼ cup feta cheese, crumbled
4 sprigs mint, fresh (optional garnish)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Cut green onion into chunks and add to bowl of a blender or food processor. Prepare lemon peel (zest), fresh lemon juice and add with fresh mint (include stems), cider vinegar, olive oil, honey and freshly ground black pepper. Blend on high until very smooth, 1 to 2 minutes.

  2. Reserve half of this vinaigrette to dress the salad (½ cup – 125 mL). Pour other half over chicken thighs in a large zip lock bag and seal. Use your hands to massage marinade into chicken pieces. Marinate in the refrigerator for at least an hour and preferably overnight.

  3. Preheat grill over medium-high heat. Remove chicken from bag and place on top shelf of bbq/grill. Grill 8-10 minutes on each side or until chicken reaches internal temperature of 165°F (74°C). Cooking time will vary based on the size of thigh pieces. Remove from grill and slice grilled chicken into long strips. Set aside.

  4. Meanwhile, add arugula and radicchio to a bowl and toss with ¼ cup (60 mL) of the reserved marinade – dressing. Set aside.

  5. Crumble feta cheese and set aside.

  6. To serve, spread salad over bottom of dinner plates. Top with sliced grilled chicken. Garnish each plate with crumbled feta, fresh sliced radish and a sprig or two of fresh mint. Serve with the rest of the reserved mint magic vinaigrette.

Helpful Tip

You can often get a clump of mint from a friend. Put it in a spot where it is okay for it to spread. It likes partial shade or sun so it is flexible!

I tested this recipe using a local garlic flavoured honey but use whatever you have on hand.

Nutrition Info

Per 245 g serving Amount
Protein25 g
Fat22 g
Saturated Fat5 g
Carbohydrate9 g
Fibre2 g
Sugar5 g
Cholesterol100 mg
Sodium230 mg
Per 245 g serving % Daily Value
Vitamin A35
Vitamin C30
Vitamin B627
Vitamin B1228