Greek Chicken Salad

15 mins (25 mins if cooking chicken fresh)

Serves 2

Ingredients

For the Salad:

2 cooked chicken breasts, sliced (grilled or roasted; about 2 cups)

2 cups romaine lettuce, chopped

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, thinly sliced

1/2 cup kalamata olives, pitted

1/3 cup crumbled feta cheese

1/4 cup fresh parsley or dill (optional)


For the Dressing:

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 tablespoon lemon juice (fresh)

1 clove garlic, minced

1 teaspoon dried oregano

Salt & black pepper, to taste

Method

1. Cook the Chicken:

Season chicken breasts with olive oil, salt, pepper, oregano, and a bit of garlic powder. Grill or pan-sear until cooked through (about 6–7 mins per side), then slice.

2. Make the Dressing:

Whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.

3. Assemble the Salad:

In a large bowl, combine lettuce, tomatoes, cucumber, red onion, olives, and feta.

Top with sliced chicken.

Drizzle dressing over the top and toss gently.


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