Greek Chicken Salad with Lemon Herb Dressing
Elevate your lunch or dinner with this vibrant Greek Chicken Salad with Lemon Herb Dressing, a flavorful medley of Mediterranean-inspired ingredients. Juicy, marinated grilled chicken is paired with crisp romaine lettuce, sweet cherry tomatoes, crunchy cucumbers, tangy kalamata olives, and creamy crumbled feta cheese, all tossed together in a zesty homemade lemon herb dressing. Packed with fresh parsley, dill, and a touch of honey, the dressing perfectly complements the savory salad components. Quick to prepare and effortlessly healthy, this dish is perfect for busy weeknights, meal prepping, or even as a crowd-pleasing side. Refreshing, protein-packed, and bursting with flavor, this Greek-inspired chicken salad is a must-try for anyone craving a light yet satisfying meal.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon d dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 6 cups romaine lettuce, chopped
- 1.5 cups cherry tomatoes, halved
- 1 cucumber, sliced
- 0.5 red onion, thinly sliced
- 0.75 cup kalamata olives
- 0.75 cup feta cheese, crumbled
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
Instructions
Begin by marinating the chicken. In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, oregano, 0.5 teaspoon salt, and 0.25 teaspoon ground black pepper.
Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
While the chicken marinates, prepare the lemon herb dressing. In a small bowl or jar, whisk together the remaining 2 tablespoons olive oil, 2 tablespoons lemon juice, dijon mustard, honey, 1 minced garlic clove, parsley, dill, 0.5 teaspoon salt, and 0.25 teaspoon ground black pepper. Set aside.
Heat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade and grill for 4-5 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, let the chicken rest for 5 minutes before slicing it into strips.
Assemble the salad base by combining the chopped romaine lettuce, cherry tomatoes, cucumber slices, red onion, kalamata olives, and crumbled feta cheese in a large serving bowl.
Top the salad with the grilled chicken strips.
Drizzle the lemon herb dressing evenly over the salad, or serve it on the side for guests to add as desired.
Toss the salad gently before serving and enjoy!
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 6832 mg | 297% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 22.8 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1318 mg | 101% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2317 mg | 49% | |
*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.
