Greek Chicken Salad
Greek-style salad made with loads of fresh vegetables, and chicken, and tossed in with an easy-to-make homemade Greek salad dressing.
Servings: 4
Ingredients
- 6 cups Romaine Lettuce chopped
- 1 pound Chicken breast boneless skinless
- 2 cups Cherry Tomatoes
- 1 cup Persian or seedless cucumber chopped
- 1/2 medium Red onion chopped or sliced
- 1/2 cup Kalamata Olives
- 1/2 cup Feta cheese broken into chunks
- a few spears of fresh oregano leaves picked optional
For the Greek Dressing/marinade
- 1/4 cup Extra virgin olive oil
- 3 tablespoons Red wine vinegar
- 1 Garlic clove minced
- 2 teaspoons dried oregano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Freshly ground black pepper
Instructions
- Place the 1 pound Chicken breast in a ziplock bag.
- Add all the dressing/marinade ingredients to a small jar (1/4 cup Extra virgin olive oil, 3 tablespoons Red wine vinegar, 1 Garlic clove-minced, 2 teaspoons dried oregano, 1/2 teaspoon Kosher salt, and 1/4 teaspoon Freshly ground black pepper). Place the lid on and shake well until emulsified. Pour 1/3 of this mixture over the chicken and mix to combine. Keep refrigerated to marinate for at least 1 hour.
- Keep the remaining 2/3 of the mixture in the jar, refrigerated, to use as a dressing.
- Heat a large non-stick pan or grill pan over medium heat. Add chicken and cook for 8-10 minutes per side, or until the internal temperature reaches 165°F.
- Transfer the chicken on a place and allow it to sit covered for about 10-12 minutes, then slice it.
- Add the 6 cups Romaine Lettuce to a large serving bowl.
- Top with 2 cups Cherry Tomatoes (chopped), 1 cup Persian or seedless cucumber (diced), 1/2 medium Red onion (sliced), 1/2 cup Kalamata Olives, and sliced chicken. Sprinkle with crumbled 1/2 cup Feta cheese .
- Drizzle the dressing over the salad and toss to combine. Serve immediately with a a few spears of fresh oregano leaves pickedand enjoy!
Notes
Substitutes:
- Mixed greens or spinach can be used in place of romaine lettuce
- Any cucumber will work
- Red onions are milder but feel free to use white sweet onions
- Avocado oil in place of olive oil
- Total time does not include the marinating time since this step is optional.
Nutrition
Calories: 362kcal | Carbohydrates: 10g | Protein: 29g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 620mg | Potassium: 826mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6712IU | Vitamin C: 23mg | Calcium: 154mg | Iron: 2mg