Herbed Greek Chicken Salad
Elevate your salad game with this flavorful Herbed Greek Chicken Salad, a vibrant and wholesome dish that's perfect for lunch or dinner. Tender, garlic-marinated chicken breasts are pan-seared to perfection and served atop a crisp medley of romaine lettuce, juicy cherry tomatoes, refreshing cucumbers, briny Kalamata olives, and tangy crumbled feta. Fresh parsley and dill add a fragrant herbed touch, while a creamy Greek yogurt dressing infused with lemon and Dijon mustard ties it all together. This easy-to-make recipe comes together in just 35 minutes and offers a balance of protein, fresh veggies, and Mediterranean-inspired flavors, making it a healthy and satisfying crowd-pleaser. Perfect for anyone looking for a nutritious Greek chicken salad recipe that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 3 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Romaine lettuce, chopped
- 1.5 cups Cherry tomatoes, halved
- 1 medium Cucumber, sliced into half-moons
- 0.75 cup Kalamata olives, pitted and halved
- 0.5 medium Red onion, thinly sliced
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh dill, chopped
- 0.5 cup Greek yogurt
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
Instructions
In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, 1 tablespoon of lemon juice, dried oregano, salt, and black pepper. Pour this marinade over the chicken breasts in a shallow dish. Allow the chicken to marinate for 15 minutes while you prepare the salad ingredients.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Cook the marinated chicken breasts for 6-7 minutes per side, or until they are cooked through and reach an internal temperature of 165°F (75°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, Kalamata olives, red onion, and crumbled feta cheese.
In a separate small bowl, whisk together the Greek yogurt, remaining 2 tablespoons of lemon juice, red wine vinegar, Dijon mustard, and a pinch of salt and pepper. Adjust the seasoning to taste.
Drizzle the dressing over the salad and toss gently to combine. Top the salad with the sliced chicken, fresh parsley, and fresh dill.
Serve immediately and enjoy your refreshing Herbed Greek Chicken Salad!
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 6452 mg | 281% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 19.9 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1029 mg | 79% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3057 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.
