Greek Chicken Salad
A light, yet hearty salad tossed in a lemony vinaigrette!
Servings: 4 Servings
Calories: 572kcal
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
Notes
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.
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.
Nutrition
Calories: 572kcal | Carbohydrates: 10g | Protein: 33g | Fat: 45g | Saturated Fat: 13g | Cholesterol: 123mg | Sodium: 1033mg | Potassium: 691mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2070IU | Vitamin C: 25.9mg | Calcium: 315mg | Iron: 1.5mg