Greek Influenced Chicken Salad
Elevate your lunch or dinner with this vibrant Greek Influenced Chicken Salad, a Mediterranean-inspired dish that’s as healthy as it is flavorful. Juicy, perfectly grilled chicken breasts marinated with oregano, garlic, and olive oil take center stage, complemented by a fresh medley of crisp romaine, cucumber, cherry tomatoes, and tangy red onions. The salad comes alive with creamy crumbled feta, briny kalamata olives, and a zesty homemade dressing of lemon juice, red wine vinegar, and Dijon mustard. Ready in just 35 minutes, this protein-packed, gluten-free recipe is perfect for a quick weeknight meal or a refreshing option for entertaining. Serve it as is or pair it with warm pita bread or a light soup for the ultimate Mediterranean experience!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups romaine lettuce
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.5 cup feta cheese, crumbled
- 0.25 cup kalamata olives, pitted and halved
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
Instructions
Preheat a grill or grill pan over medium-high heat.
Rub chicken breasts with 1 tablespoon of olive oil, dried oregano, garlic powder, salt, and black pepper.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing into thin strips.
While the chicken cooks, prepare the salad. Chop the romaine lettuce into bite-sized pieces and transfer to a large bowl.
Peel the cucumber if desired, then slice it into thin rounds. Halve the cherry tomatoes and thinly slice the red onion. Add these to the bowl with the lettuce.
Add the crumbled feta cheese and kalamata olives to the salad.
In a small bowl or jar, whisk together 2 tablespoons of olive oil, lemon juice, red wine vinegar, and dijon mustard to make the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with the sliced chicken and serve immediately. Enjoy!
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 4840 mg | 210% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 13.9 g | ||
| Protein | 131.2 g | 262% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 775 mg | 60% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2102 mg | 45% | |
*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.
