Greek Salad with Oregano Marinated Chicken
Elevate your mealtime with this vibrant and flavorful Greek Salad with Oregano Marinated Chicken, a perfect blend of fresh salad ingredients and tender grilled chicken. Juicy, marinated chicken breasts infused with extra-virgin olive oil, zesty lemon juice, garlic, and aromatic oregano are the star of this Mediterranean-inspired dish. Served atop a crispy bed of romaine lettuce, crunchy cucumbers, and sweet cherry tomatoes, the salad is completed with tangy crumbled feta, savory kalamata olives, and a drizzle of a simple yet bold red wine vinegar dressing. Ready in just 35 minutes, this recipe is as healthy as it is delicious, making it an ideal choice for a quick weeknight dinner or a refreshing lunch. Enjoy the taste of Greece in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups romaine lettuce, chopped
- 1 large cucumber, sliced
- 1.5 cups cherry tomatoes, halved
- 0.5 medium red onion, thinly sliced
- 0.75 cups kalamata olives, pitted and halved
- 0.5 cups feta cheese, crumbled
- 2 tablespoons red wine vinegar
- 0.5 teaspoons dried oregano (for dressing)
Instructions
In a medium bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, 2 teaspoons of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create the marinade.
Place the chicken breasts into a zip-top plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off, and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from heat and let rest for 5 minutes before slicing into strips.
In a large salad bowl, combine the chopped romaine lettuce, cucumber slices, cherry tomato halves, thinly sliced red onion, kalamata olives, and crumbled feta cheese.
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, red wine vinegar, and 1/2 teaspoon of dried oregano to make the salad dressing.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with the grilled chicken slices and serve immediately. Enjoy!
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.9 g | 209% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 6298 mg | 274% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 20.9 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 990 mg | 76% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3344 mg | 71% | |
*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.
