Description
This Greek Chicken Salad is a vibrant and refreshing meal combining juicy grilled chicken with crisp romaine lettuce, cherry tomatoes, cucumbers, red onion, Kalamata olives, and crumbled feta cheese. Tossed in a bright, tangy homemade Greek dressing, this salad offers a delicious and healthy option perfect for lunch or dinner, full of Mediterranean flavors and protein-packed goodness.
Ingredients
Chicken Marinade and Salad Ingredients
- 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
- 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: Combine olive oil, dried oregano, paprika, salt, and black pepper and rub onto the chicken breasts evenly to ensure full flavor absorption.
- Cook the chicken: Heat a grill or skillet over medium-high heat. Cook the chicken breasts for 5 to 7 minutes on each side, until the internal temperature reaches 165°F (74°C), indicating the chicken is fully cooked and juicy.
- Rest the chicken: Remove the chicken from the heat and let it rest for 5 minutes. This resting period allows the juices to redistribute, keeping the meat tender and moist.
- 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 to build the vibrant salad foundation.
- Make the dressing: Whisk together extra-virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper in a small bowl until emulsified and flavorful.
- Toss the salad: Pour the dressing over the salad mixture and gently toss to evenly coat all ingredients with the zesty dressing.
- Serve: Slice the rested chicken breasts into strips and arrange on top of the dressed salad. Serve immediately for best freshness and flavor.
Notes
- Chicken thighs can be substituted for chicken breasts for a juicier texture.
- Marinate the chicken for at least 30 minutes to deepen the flavors before cooking.
- Enhance texture and nutrition by adding avocado, bell peppers, or chickpeas to the salad.
- If preparing the salad ahead, keep the dressing separate and add just before serving to prevent sogginess.
- Store leftover chicken and salad components in separate 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
