Description
This Greek Chicken Salad is a vibrant and healthy Mediterranean dish featuring juicy grilled chicken breasts combined with fresh romaine lettuce, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese. Tossed in a bright homemade Greek dressing made of olive oil, red wine vinegar, lemon, oregano, and garlic, this salad offers a flavorful and satisfying meal perfect for lunch or dinner.
Ingredients
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
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
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: Pat the chicken breasts dry and rub them evenly with olive oil, dried oregano, paprika, salt, and black pepper to ensure full flavor penetration.
- Preheat the Grill or Skillet: Heat your grill or skillet over medium-high heat so it is hot enough to sear the chicken and lock in juices.
- Cook the Chicken: Grill or cook the chicken breasts for 5 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C), indicating they are fully cooked and safe to eat.
- Rest and Slice: Remove the chicken from the heat and let it rest for 5 minutes to allow juices to redistribute. Then slice into strips or bite-sized pieces.
- 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, lemon juice, dried oregano, minced garlic, salt, and pepper until well emulsified.
- Toss the Salad: Pour the dressing over the salad ingredients and gently toss to combine, ensuring all components are evenly coated.
- Serve: Top the dressed salad with the sliced grilled chicken and serve immediately for the best flavor and texture.
Notes
- Chicken thighs can be substituted for breasts for a juicier texture.
- Marinating the chicken for 30 minutes prior to cooking enhances the flavor.
- Additional toppings like avocado, bell peppers, or chickpeas can add more texture and nutrition to the salad.
- If preparing ahead of time, keep the dressing separate until ready to serve to prevent sogginess.
- Store any leftover chicken and salad separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Lunch, Main Course
- Method: Grilling
- Cuisine: Greek, Mediterranean
