Description
This Greek Chicken Salad is a vibrant and healthy meal featuring juicy grilled chicken combined with crisp romaine lettuce, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese. Tossed in a zesty homemade Greek dressing with olive oil, red wine vinegar, lemon juice, and oregano, it offers a perfect blend of Mediterranean flavors that’s both satisfying and nutritious.
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Salad:
- 4 cups chopped romaine lettuce
- 1 ½ cups cherry tomatoes, halved
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- ¾ cup Kalamata olives
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Season the chicken: Rub the boneless, skinless chicken breasts with olive oil, dried oregano, paprika, salt, and black pepper, ensuring they are evenly coated for maximum flavor.
- Preheat cooking surface: Heat a grill or stovetop skillet over medium-high heat to prepare for cooking the chicken.
- Cook the chicken: Place the seasoned chicken on the grill or skillet and cook for 5 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Rest the chicken: Remove the chicken from heat and let it rest for 5 minutes to allow the juices to redistribute, which keeps the chicken moist and tender.
- Prepare the salad base: In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
- Make the dressing: In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper to create a bright, flavorful Greek dressing.
- Toss the salad: Pour the dressing over the salad ingredients and gently toss to evenly coat all the vegetables and cheese with the dressing.
- Slice and serve: Slice the rested chicken breasts and arrange them on top of the dressed salad. Serve immediately for the best texture and flavor.
Notes
- Chicken thighs can be used instead of chicken breasts for a juicier option.
- Marinate the chicken for 30 minutes ahead of cooking to enhance the flavor.
- Add avocado, bell peppers, or chickpeas to the salad for extra texture and nutritional benefits.
- If preparing the salad in advance, keep the dressing separate until ready to serve to maintain freshness.
- Store leftover chicken and salad separately in airtight containers in the refrigerator for up to 3 days to preserve quality.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Lunch, Main Course
- Method: Grilling
- Cuisine: Greek, Mediterranean
