Light and Tangy Chicken and Feta Salad
Elevate your salad game with this Light and Tangy Chicken and Feta Salad—a vibrant, protein-packed dish that's as refreshing as it is satisfying. Juicy, perfectly grilled marinated chicken breasts take center stage, infused with the Mediterranean flavors of garlic, oregano, and zesty lemon. Nestled atop a bed of crisp mixed greens, this salad is adorned with sweet cherry tomatoes, crunchy cucumber, sharp red onion, and briny Kalamata olives, all crowned with creamy crumbled feta cheese. A drizzle of homemade balsamic-lemon vinaigrette ties everything together for a perfectly balanced bite. Ready in just 30 minutes, this healthy, low-carb salad makes for an irresistible lunch or light dinner. Perfect for summer gatherings or quick weeknight meals, this recipe will become your go-to for fresh, wholesome flavors!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 2 pieces Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 0.5 medium Red onion, thinly sliced
- 0.5 cup Crumbled feta cheese
- 0.25 cup Kalamata olives, pitted and halved
- 0.25 cup Balsamic vinaigrette
Instructions
1. In a small bowl, prepare the chicken marinade by whisking together 2 tablespoons of olive oil, 2 tablespoons lemon juice, minced garlic, dried oregano, salt, and black pepper.
2. Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Cover and refrigerate for at least 15 minutes or up to 4 hours for best results.
3. Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing it into strips.
4. In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, red onion, feta cheese, and Kalamata olives.
5. In a small bowl, whisk together the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice with the balsamic vinaigrette.
6. Add the grilled chicken slices to the salad and drizzle with the prepared dressing. Gently toss to combine.
7. Serve immediately, garnished with extra feta or lemon wedges if desired.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 5058 mg | 220% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 21.4 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2479 mg | 53% | |
*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.
