Mediterranean Greek Salad with Chicken (Printable)
Protein-packed salad featuring grilled chicken, fresh vegetables, kalamata olives, feta, and zesty lemon-oregano dressing.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces)
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - Juice of 1/2 lemon
→ Salad
08 - 1 large English cucumber, chopped
09 - 2 cups cherry tomatoes, halved
10 - 1 red bell pepper, chopped
11 - 1/2 small red onion, thinly sliced
12 - 1/2 cup kalamata olives, pitted and halved
13 - 1 cup crumbled feta cheese
14 - 4 cups mixed salad greens (romaine, arugula, or baby spinach)
→ Dressing
15 - 3 tablespoons extra virgin olive oil
16 - 2 tablespoons fresh lemon juice
17 - 1 tablespoon red wine vinegar
18 - 1 teaspoon dried oregano
19 - 1 small garlic clove, minced
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper
# Steps:
01 - Preheat a grill or grill pan to medium-high heat.
02 - In a small bowl, combine olive oil, oregano, garlic powder, salt, pepper, and lemon juice. Coat chicken breasts thoroughly with the marinade mixture.
03 - Grill chicken for 6 to 7 minutes per side until cooked through with clear juices and internal temperature reaching 165°F (74°C). Allow to rest for 5 minutes, then slice thinly.
04 - In a small bowl or jar, whisk together extra virgin olive oil, lemon juice, red wine vinegar, oregano, minced garlic, salt, and pepper until emulsified.
05 - In a large salad bowl, combine cucumber, cherry tomatoes, bell pepper, red onion, olives, and mixed salad greens.
06 - Drizzle prepared dressing over vegetables and toss gently to combine.
07 - Top salad with sliced grilled chicken and sprinkle with crumbled feta cheese.
08 - Serve immediately, optionally with lemon wedges on the side.
# Expert Advice:
01 -
- The lemon-oregano vinaigrette doubles as both marinade and dressing which means deeper flavor with less work.
- You can prep all the vegetables while the chicken cooks, making this entire gorgeous meal ready in just 35 minutes.
02 -
- Slicing the chicken against the grain makes each bite more tender which I learned after years of wondering why restaurant chicken always seemed more succulent than mine.
- Adding the dressing just before serving keeps the greens crisp while still allowing the flavors to meld with the vegetables.
03 -
- Soak your sliced red onions in ice water for 10 minutes before adding to the salad to mellow their sharpness while maintaining their crunch.
- Warm your lemons in the microwave for 10 seconds before juicing to extract significantly more juice with less effort.