Description
This vibrant Greek Chicken Salad is a Mediterranean-inspired masterpiece featuring succulent, herb-marinated grilled chicken served over a crisp bed of fresh cucumbers, juicy cherry tomatoes, zesty red onions, and briny Kalamata olives. Topped with creamy crumbled feta and a bright lemon-oregano vinaigrette, this wholesome, protein-packed salad offers a perfect balance of texture and flavor, making it an ideal choice for a refreshing yet satisfying weeknight dinner or an impressive lunch for guests.
Ingredients
1.5 lbs chicken breast, boneless and skinless, cubed
1 cup feta cheese, crumbled
0.5 cup Kalamata olives, pitted and halved
2 cups cherry tomatoes, halved
1 large English cucumber, diced
0.25 cup red onion, thinly sliced
0.5 cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tbsp dried Greek oregano
2 cloves garlic, minced
Instructions
In a glass bowl, whisk together the olive oil, lemon juice, minced garlic, and dried oregano.
Add the cubed chicken to the bowl and coat thoroughly, then refrigerate for at least 30 minutes.
Salt the diced cucumber in a colander for 5 minutes and pat dry to ensure the salad stays crisp.
Heat a grill pan over medium-high heat and sear the chicken cubes for about 3 minutes per side until fully cooked to 165°F.
In a large bowl, combine the tomatoes, prepared cucumbers, olives, and red onions.
Toss the vegetables lightly with a portion of the dressing.
Top the salad with the warm grilled chicken and crumbled feta cheese before serving.
Notes
Salt the cucumbers 5 minutes before assembly to remove excess water and keep the salad crisp. Use a block of feta rather than pre-crumbled for better texture and flavor.
- Prep Time: 20
- Cook Time: 15
- Category: Baking
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 large bowl
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg