Greek chicken salad, tossed in a vinaigrette dressing, is a fresh and healthy salad that is perfect when you’re looking for a light meal that will satisfy your hunger!
Crisp lettuce, pungent red onions, briny kalamata olives, juicy tomatoes, fresh parsley, and salty feta cheese tossed in a simple, lemony vinaigrette is both fresh and delicious!
Greek chicken salad is one of my very favorite salads. It’s a hearty, yet light salad that is sure to satisfy your hunger! My version isn’t quite like the traditional greek salad which typically has cucumbers.
There are very few things I don’t like, and cucumbers are at the top of that list! Since this is my salad, I will not be adding cucumbers, but feel free to add them if you like cucumbers.
Salad Ingredients
The salad is made from romaine lettuce, red onion, kalamata olives, tomatoes, parsley, feta cheese, and a homemade vinaigrette.
The trinidad scorpion pepper in the bowl of olives is optional. My son grew that pepper in his garden. Before adding it, I texted him and asked if I would regret putting it in my salad. “Sure, it’s kind of fruity tasting.” he said. I love spicy food, but after eating that pepper, I had a whole lot of regrets!
The Vinaigrette
The vinaigrette is really simple to make. To a mason jar, add 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 clove minced garlic, and the zest and juice of a lemon. Seal the jar with the lid and shake until the dressing is mixed together.
Artzy Foodie Pro Tip: Because it’s difficult to zest a juiced lemon, zest the lemon before juicing it.
The Chicken
Add four boneless, skinless chicken breasts to a shallow dish and use enough of the vinaigrette to cover them (save the remaining dressing to toss the salad in). Allow the chicken to marinate in the vinaigrette for 30 minutes. The marinade makes the chicken moist, tender, and flavorful.
Heat the grill to medium high heat, about 375-450 degrees. Add the chicken breasts and cook 5-6 minutes until there are nice grill marks and the breasts come loose. Flip and cook another 5-6 minutes until the internal temperature reads 150-155 degrees.
Cover the chicken and let it rest 10 minutes before slicing.
Another option for cooking the chicken is to sear it in a hot pan on the stove for 3 minutes on each side and then finish it in a 375 degree oven for another 7-8 minutes, or until the internal temperature reaches 150-155 degrees.
Artzy Foodie Pro Tip: For more even cooking of the chicken, cover the chicken with plastic wrap and pound the thicker side with a mallet until it is similar in thickness to the thinner side.
While the chicken is resting, toss the salad in the dressing. After the chicken has rested 10 minutes, slice and lay it over the top of the salad, or cut the chicken into bite size pieces and toss with the salad.
Enjoy!
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Greek Chicken Salad
Ingredients
- 2 heads romaine lettuce washed and cut into small pieces
- 1/2 red onion thinly sliced
- 1/2 cup kalamata olives chopped
- 2 tomatoes seeded and sliced
- 1/2 bunch parsley chopped
- 8 ounces feta cheese crumbled
- 1/2 cup olive oil
- 3 Tbsp red wine vinegar
- 1 clove garlic minced
- 1 lemon zested and juiced
- 4 boneless skinless chicken breasts
Instructions
- In a large bowl, toss together the lettuce, onion, olives, tomatoes, parsley, and feta cheese
- Combine the oil, vinegar, garlic, zest, and juice of the lemon in a mason jar and shake until combined
- Put the chicken breasts in a shallow dish and use enough of the dressing to cover the chicken (save the remaining dressing for the salad)
- Allow the chicken to marinate in the dressing for 30 minutes
- Heat grill to medium high (375-450 degrees) and cook chicken breasts 5-6 minutes per side until the internal temperature reaches 150-155 degrees
- Let chicken breasts rest 10 minutes
- While the chicken is resting, add remaining dressing to the salad and toss
- Slice the chicken and lay across the top of the salad or cut into bite size pieces and toss with the salad
