Greek Chicken Salad
A nutritious and vibrant Mediterranean-inspired meal featuring succulent, herb-marinated chicken breast served over a crisp blend of fresh cucumbers, cherry tomatoes, and red onion. Topped with tangy feta cheese and salty Kalamata olives, this salad is finished with a zesty, homemade lemon-oregano vinaigrette. It is a perfectly balanced, light, yet satiating dish ideal for healthy lunches or dinners.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Yield: 4 servings 1x
- Category: Summer Desserts
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
1.5 lbs Boneless skinless chicken breast
1 large English cucumber, diced
1 pint cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1/4 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled
1/4 cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tsp dried oregano
2 cloves garlic, minced
Instructions
In a medium bowl, whisk together half of the olive oil, lemon juice, minced garlic, and dried oregano.
Place chicken breasts in the bowl and marinate for 15 minutes.
Heat a grill pan or cast-iron skillet over medium-high heat and cook chicken for 6 to 8 minutes per side until reaching 165°F.
Rest the chicken for 5 minutes then slice into thin strips.
In a large bowl, combine diced cucumbers, tomatoes, red onions, and sliced olives.
Whisk remaining olive oil, lemon juice, and oregano in a jar to create the dressing.
Toss the vegetables with half the dressing.
Arrange sliced chicken over the vegetable mixture and drizzle with remaining dressing and crumbled feta.
Notes
Ensure the chicken rests before slicing to keep the meat juicy. For added crunch, you can add fresh bell peppers or serve over a bed of crisp Romaine lettuce.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
Find it online: https://itisrecipes.com/greek-chicken-salad-recipe/