Description
A vibrant and refreshing salad featuring grilled chicken, crisp vegetables, olives, and feta cheese, all tossed in a tangy lemon-oregano dressing. This Mediterranean-inspired dish is light, healthy, and packed with bold flavors.
Ingredients
For the Greek Chicken Salad:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for grilling)
- Salt and freshly ground black pepper, to taste
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill (optional)
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder (or 1 small clove garlic, minced)
- Salt and freshly ground black pepper, to taste
Instructions
Start by seasoning the chicken breasts with olive oil, salt, and pepper. Heat a grill pan or outdoor grill over medium-high heat. Once the grill is hot, place the chicken breasts on the grill and cook for 6-7 minutes per side, or until they reach an internal temperature of 165°F (75°C). The chicken should be golden brown with nice grill marks.
Once cooked through, remove the chicken from the grill and let it rest for a few minutes. After resting, slice the chicken into thin strips or bite-sized pieces. This helps the chicken absorb the flavors of the salad and ensures that each bite is flavorful.
While the chicken is grilling, prepare the vegetables. Dice the cucumber into small cubes, halve the cherry tomatoes, and thinly slice the red onion. If you prefer milder onions, you can soak them in cold water for a few minutes before adding them to the salad. This will help mellow their sharp flavor.
Halve the kalamata olives and crumble the feta cheese into small pieces. Fresh parsley and dill should be chopped to add a burst of flavor and freshness to the salad.
In a small bowl or jar, combine the olive oil, lemon juice, red wine vinegar, dried oregano, garlic powder, salt, and pepper. Whisk or shake until the ingredients are well combined. Taste the dressing and adjust the seasoning if necessary, adding more lemon juice, vinegar, or salt as desired. The dressing should have a balanced tangy, herby flavor.
In a large salad bowl, combine the diced cucumber, halved cherry tomatoes, red onion, kalamata olives, crumbled feta, and fresh parsley. Add the sliced grilled chicken on top.
Drizzle the dressing over the salad and gently toss everything together until the ingredients are evenly coated. If you prefer a more intense flavor, let the salad sit for 5-10 minutes before serving to allow the flavors to meld together.
Once everything is tossed together, serve the Greek Chicken Salad immediately. Garnish with additional fresh dill or parsley, if desired. You can also serve the salad with warm pita bread or a side of hummus for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 25-30g
- Carbohydrates: 10-12g
- Protein: 35-40g