Description
A fresh and vibrant Greek salad topped with juicy grilled chicken, crisp vegetables, briny olives, and creamy feta, all tossed in a simple Mediterranean dressing.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for chicken)
- 1/2 teaspoon salt (divided)
- 1/4 teaspoon black pepper (divided)
- 1/2 teaspoon dried oregano (divided)
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1/4 small red onion, thinly sliced
- 1/3 cup Kalamata olives
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil (for dressing)
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
Instructions
- Season the chicken breasts with olive oil, half of the salt, half of the black pepper, and half of the dried oregano.
- Grill or pan-sear the chicken over medium heat for 5–7 minutes per side, until fully cooked and reaching an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes, then slice into strips.
- In a large bowl, combine romaine lettuce, cherry tomatoes, cucumber, red onion, and Kalamata olives.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, remaining oregano, salt, and black pepper.
- Pour the dressing over the salad and toss gently to combine.
- Top with sliced chicken and crumbled feta before serving.
Notes
- Marinate the chicken in part of the dressing for 30 minutes for deeper flavor.
- Add bell peppers or avocado for extra texture and richness.
- Include cooked quinoa or orzo for a heartier version.
- Store salad components separately to maintain freshness.
- Rotisserie chicken can be used for a quicker option.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
