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Greek Chicken Salad

Greek Chicken Salad
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Greek Chicken Salad is a refreshing Mediterranean dish bursting with bright, tangy flavors and wholesome ingredients. Juicy marinated chicken, crisp cucumbers, ripe tomatoes, red onions, olives, and creamy feta cheese come together in a delicious harmony. This light yet filling salad captures the essence of the Mediterranean diet — healthy, vibrant, and full of heart-healthy goodness.

Ingredients

For the Salad:

  • 2 boneless, skinless chicken breasts

  • 4 cups mixed greens (romaine, spinach, or arugula)

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, sliced

  • ½ red onion, thinly sliced

  • ½ cup Kalamata olives

  • ½ cup crumbled feta cheese

For the Marinade:

  • 3 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • ½ teaspoon dried thyme

  • Salt and black pepper, to taste

For the Greek Dressing:

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 teaspoon Dijon mustard (optional)

  • ½ teaspoon dried oregano

  • 1 small clove garlic, minced

  • Salt and pepper, to taste

Instructions

  • Marinate the Chicken – In a bowl, combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Coat the chicken breasts in the marinade, cover, and refrigerate for at least 30 minutes (or overnight for deeper flavor).

  • Cook the Chicken – Grill the marinated chicken over medium heat for 5–7 minutes per side, or bake at 400°F (200°C) for 20–25 minutes until cooked through and 165°F (74°C) internally. Let rest, then slice.

  • Prepare the Dressing – Whisk together olive oil, red wine vinegar, oregano, garlic, and seasoning until emulsified.

  • Assemble the Salad – Arrange mixed greens in a large bowl or plate. Top with sliced chicken, tomatoes, cucumbers, red onions, olives, and feta cheese.

  • Finish and Serve – Drizzle with Greek dressing just before serving. Garnish with fresh herbs like parsley or dill if desired.

Notes

  • Marinating Tip: For maximum flavor, marinate the chicken overnight in the refrigerator.

  • Make-Ahead: You can prep the chicken and dressing up to 2 days in advance; store separately.

  • Storage: Keep leftovers refrigerated in airtight containers. Assemble just before serving for best freshness.

  • Variations: Add grilled peaches, artichoke hearts, or roasted red peppers for seasonal twists. Substitute tofu or chickpeas for a vegetarian option.

Find it online: https://bon-recipe.com/greek-chicken-salad/