Greek Chicken Salad
Bursting with vibrant Mediterranean flavors, this Greek Chicken Salad is a light yet satisfying dish that's perfect for any meal. Juicy, marinated grilled chicken is seasoned with a zesty blend of olive oil, lemon juice, garlic, and oregano, then served atop a colorful medley of crisp romaine lettuce, crunchy cucumber, sweet cherry tomatoes, red onion, briny kalamata olives, and tangy crumbled feta cheese. Ready in just 30 minutes of active time, this healthy salad is as visually stunning as it is delicious. Whether you’re serving it as a hearty lunch, quick dinner, or alongside warm pita bread for a complete Mediterranean-inspired feast, this protein-packed salad is sure to become a go-to favorite. Perfect for fans of Greek cuisine and easy, wholesome meals!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups romaine lettuce, chopped
- 1 medium cucumber, sliced
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, thinly sliced
- 0.5 cup kalamata olives, pitted and halved
- 0.5 cup feta cheese, crumbled
- 2 pieces pita bread, optional, for serving
Instructions
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the marinade.
Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and discard any excess marinade.
Cook the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for 5 minutes before slicing into thin strips.
In a large salad bowl, combine the chopped romaine lettuce, sliced cucumber, cherry tomatoes, red onion, and kalamata olives.
Add the grilled chicken slices on top of the salad.
Sprinkle the crumbled feta cheese over the salad.
Toss the salad gently to combine, if desired, or plate the salad with the toppings layered evenly.
Serve immediately, optionally with warm pita bread on the side.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 4968 mg | 216% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 19.3 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1007 mg | 77% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3050 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
