Mediterranean Greek Salad with Chicken (Printable Version)
Juicy grilled chicken paired with crisp vegetables, feta cheese, and tangy lemon-oregano vinaigrette for a satisfying Mediterranean meal.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - Juice of 1/2 lemon
→ Salad
08 - 1 large English cucumber, chopped
09 - 2 cups cherry tomatoes, halved
10 - 1 red bell pepper, chopped
11 - 1/2 small red onion, thinly sliced
12 - 1/2 cup kalamata olives, pitted and halved
13 - 1 cup crumbled feta cheese
14 - 4 cups mixed salad greens (romaine, arugula, baby spinach)
→ Dressing
15 - 3 tablespoons extra virgin olive oil
16 - 2 tablespoons fresh lemon juice
17 - 1 tablespoon red wine vinegar
18 - 1 teaspoon dried oregano
19 - 1 small garlic clove, minced
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper
# How-To:
01 - Preheat grill or grill pan to medium-high heat. In a small bowl, combine olive oil, oregano, garlic powder, salt, pepper, and lemon juice. Coat chicken breasts evenly with the marinade mixture.
02 - Place chicken on preheated grill and cook for 6 to 7 minutes per side until cooked through and juices run clear, reaching internal temperature of 165°F. Remove from heat and let rest for 5 minutes before slicing thinly.
03 - While chicken grills, prepare dressing in a small bowl or jar by whisking together olive oil, lemon juice, red wine vinegar, oregano, minced garlic, salt, and pepper until emulsified and well combined.
04 - In a large salad bowl, combine chopped cucumber, halved cherry tomatoes, chopped bell pepper, sliced red onion, halved olives, and mixed salad greens.
05 - Drizzle prepared vinaigrette over vegetables and toss gently to combine. Top with sliced grilled chicken and sprinkle crumbled feta cheese over the top. Serve immediately with optional lemon wedges.
# Expert Tips:
01 -
- The chicken soaks up the oregano-lemon marinade like a flavor sponge, creating juicy bites that make this so much more satisfying than typical salads.
- You can prep nearly everything while the chicken cooks, meaning youll have a restaurant-worthy meal on the table in just over 30 minutes.
02 -
- Let your chicken rest after grilling or youll lose all those precious juices on the cutting board instead of in your salad.
- Dressing the greens separately from the vegetables keeps everything crisp until the last possible moment, a revelation that changed my salad game forever.
03 -
- A quick 10-minute brine (1 tablespoon salt dissolved in 2 cups water) before marinating the chicken will ensure it stays juicy even if you accidentally overcook it.
- After slicing your red onions, soak them in ice water for 5 minutes to take away that harsh bite while maintaining their crisp texture.