Greek Chicken Salad
Greek chicken salad is the summer salad everyone has been waiting for!
Servings: 4 servings
Equipment
Ingredients
- 1 pound chicken cutlets or 2 chicken breasts cut in half horizontally
- ½ cup Greek salad dressing vinaigrette style (homemade in the notes), divided
- 4 cups chopped romaine lettuce
- 1½ cups sliced cucumbers
- 2 cups cherry tomatoes halved
- 1 green bell pepper seeded and diced
- ½ red onion sliced
- ½ cup olives
- 2 ounces crumbled feta cheese
- ½ cup prepared tzatziki optional
Instructions
- Combine ¼ cup of the Greek dressing with the chicken and let marinate for at least 30 minutes or up to 1 hour in the fridge.
- Preheat a grill to medium-high heat. Once hot, cook the chicken 3 to 4 minutes per side or until it reaches 165°F. Rest for 5 minutes.
- In a large bowl, place the romaine lettuce. Top with cucumber, tomatoes, bell pepper, red onion, and olives.
- Slice the chicken and add it to the salad. Drizzle with remaining ¼ cup of dressing and top with crumbled feta cheese.
- Serve with tzatziki if using.
Notes
- Prep vegetables while the chicken is marinating, and cut veggies into bite sized pieces.
- Use a meat thermometer to check when chicken is cooked. Allow chicken to rest for at least 5 minutes.
- Chicken temp will rise upon resting, so you can remove it at 163˚F. But check to be sure it has come to 165˚F before consumption.
- To make homemade dressing: Combine ½ cup olive oil, 2 tablespoons red wine vinegar, 1 small clove garlic (minced), ½ lemon juiced (about 1 Tablespoon), 1 teaspoon dried oregano leaves, ½ teaspoon Kosher salt and black pepper to taste. Refrigerate dressing in an airtight container for 4 days.
Nutrition
Calories: 316kcal | Carbohydrates: 12g | Protein: 29g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 795mg | Potassium: 863mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4863IU | Vitamin C: 47mg | Calcium: 163mg | Iron: 2mg