Mediterranean Greek Style Chicken Salad with Lemon Vinaigrette
Greek Chicken Salad
A fresh, vibrant salad with herb-marinated chicken, crisp veggies, and tangy feta cheese in a zesty dressing.
Nutrition (per serving)
This Greek Chicken Salad is a vibrant explosion of Mediterranean flavors that brings the sunshine straight to your table. Combining juicy, herb-grilled chicken with crisp cucumbers, sun-ripened cherry tomatoes, and briny Kalamata olives, it is the ultimate balance of textures and tastes. It's the kind of meal that leaves you feeling energized and satisfied, making it a perfect choice for those who want a light yet filling lunch or dinner.
What truly elevates this dish is the homemade lemon-oregano vinaigrette that serves as both a marinade and a dressing. The zingy acidity of the fresh lemon cuts through the richness of the creamy feta cheese, while the dried oregano adds that classic rustic charm. Whether you're meal prepping for a busy work week or hosting a casual backyard gathering, this salad is a reliable crowd-pleaser that looks just as beautiful as it tastes.
Ingredients
- Chicken breast, boneless and skinless:1.5 lb
- Extra virgin olive oil:1/3 cup
- Fresh lemon juice:3 tbsp
- Garlic, minced:3 cloves
- Dried oregano:1 tbsp
- Romaine lettuce, chopped:1 head
- Cucumber, sliced into half-moons:1 piece
- Cherry tomatoes, halved:1 cup
- Red onion, thinly sliced:1/4 cup
- Kalamata olives, pitted:1/2 cup
- Feta cheese, crumbled:4 oz
- Salt and black pepper:1 tsp
Instructions
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In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create the dressing.
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Place the chicken breasts in a shallow dish or Ziploc bag. Pour half of the dressing over the chicken and marinate for at least 15 minutes.
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Heat a grill pan or large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let it rest for 5 minutes before slicing.
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While the chicken rests, prepare the salad base by combining the chopped Romaine, cucumber, cherry tomatoes, red onion, and olives in a large serving bowl.
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Slice the cooked chicken into strips and place them on top of the salad greens.
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Sprinkle the crumbled feta cheese over the top and drizzle with the remaining dressing.
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Toss gently to combine and serve immediately.
Tips & Notes
- For the best flavor, marinate the chicken for up to 2 hours in the refrigerator if time permits.
- If you want to reduce the bite of the red onion, soak the slices in cold water for 10 minutes then pat dry before adding to the salad.
- Always let your chicken rest after cooking; this keeps the juices inside so every bite is tender and moist.
