Mediterranean Cobb Salad with Turmeric Chicken Bites and Creamy Feta Herb Dressing

Mediterranean Cobb Salad with Turmeric Chicken Bites and Creamy Feta Herb Dressing

A fresh Mediterranean-inspired twist on the classic Cobb salad. Crisp romaine lettuce is layered with turmeric-spiced chicken bites, hard cooked eggs, chickpeas, Kalamata olives, juicy tomatoes, cucumbers, grilled artichokes, and roasted peppers and onions. Everything gets drizzled with a creamy feta herb dressing that’s rich, tangy, and beautifully green like Green Goddess dressing.

Course Dinner, Lunch, Main Course, Salad

Cuisine Mediterranean

Diet Gluten Free

Keyword creamy feta herb dressing, green goddess feta dressing, healthy Mediterranean salad recipe, Mediterranean chopped salad, Mediterranean cobb salad, protein packed salad, sheet pan chicken salad, turmeric chicken bites salad

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 724kcal

Equipment

Large sheet pan
Mixing Bowls
Cutting board
Sharp knife
Blender or food processor
Salad serving bowl

Ingredients

For the Turmeric Chicken and Roasted Vegetables

1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
1 red bell pepper sliced
1 yellow bell pepper sliced
1 small red onion sliced
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon black pepper
Pinch of crushed red pepper flakes optional

For the Salad

2 large romaine hearts chopped
4 hard cooked eggs halved or sliced
1 cup chickpeas drained and rinsed
1 cup multi-color grape tomatoes halved
1 English cucumber sliced
¾ cup Kalamata olives
1 cup marinated grilled artichoke hearts drained and halved
Roasted peppers and onions from sheet pan
Turmeric chicken bites from sheet pan

Creamy Feta Herb Dressing

¾ cup plain Greek yogurt
⅓ cup crumbled feta cheese
2 tablespoons mayonnaise
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 garlic clove
¼ cup fresh parsley
2 tablespoons fresh dill
2 tablespoons fresh basil
1 tablespoon fresh chives
2 –4 tablespoons water as needed
Salt and black pepper to taste

Instructions

Roast the Chicken and Vegetables

Preheat oven to 425°F.
Add the chicken breast bites, sliced peppers, and onions to a large sheet pan.
Drizzle with olive oil and sprinkle with turmeric, smoked paprika, garlic powder, oregano, salt, black pepper, and crushed red pepper flakes if using.
Toss everything together until evenly coated and spread into a single layer.
Roast for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and lightly caramelized.

Make the Creamy Feta Herb Dressing

Add the Greek yogurt, feta, mayonnaise, olive oil, lemon juice, red wine vinegar, garlic, parsley, dill, basil, and chives to a blender or food processor.
Blend until smooth and creamy.
Add water a little at a time until the dressing reaches a pourable consistency similar to Green Goddess dressing.
Season with salt and black pepper to taste.
Refrigerate until ready to serve.

Assemble the Salad

Arrange chopped romaine lettuce on a large serving platter or divide among bowls.
Top with rows or sections of turmeric chicken bites, hard cooked eggs, chickpeas, tomatoes, cucumber slices, Kalamata olives, artichoke hearts, and roasted peppers and onions.
Drizzle generously with creamy feta herb dressing or serve it on the side.
Garnish with extra herbs and feta if desired.

Notes

Marinated grilled artichoke hearts add extra Mediterranean flavor and work beautifully with the creamy feta dressing.
The dressing can be made up to 3 days ahead and stored in the refrigerator.
For extra crunch, add toasted pita chips or roasted sunflower seeds.
This salad is excellent for meal prep — simply store the dressing separately until serving.

Nutrition