Greek Salad with Chicken (Printable Version)

A Mediterranean blend of veggies, olives, feta, and grilled chicken in a tangy olive oil dressing.

# What You Need:

→ Grilled Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 1 teaspoon dried oregano
05 - 1 garlic clove, minced
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper

→ Salad

08 - 3 medium ripe tomatoes, cut into wedges
09 - 1 large cucumber, sliced into half-moons
10 - 1 small red onion, thinly sliced
11 - ¾ cup Kalamata olives, pitted
12 - ¾ cup feta cheese, cubed or crumbled
13 - ¼ cup fresh parsley, chopped (optional)

→ Dressing

14 - 3 tablespoons extra virgin olive oil
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon dried oregano
17 - ½ teaspoon salt
18 - ¼ teaspoon freshly ground black pepper

# How To Make:

01 - In a bowl, whisk olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper until combined. Add chicken breasts and coat evenly. Marinate for at least 15 minutes.
02 - Preheat grill or grill pan to medium-high heat. Grill chicken breasts 6 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and let rest 5 minutes, then slice into strips.
03 - In a large bowl, combine tomato wedges, cucumber slices, red onion, Kalamata olives, and feta cheese cubes. Toss gently to mix.
04 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour over salad and toss gently to coat evenly.
05 - Top salad with the sliced grilled chicken. Garnish with chopped fresh parsley if desired.
06 - Serve immediately. Offer extra dressing on the side if preferred.

# Expert Tips:

01 -
  • Ready in under 40 minutes, no fussy techniques or ingredient hunting required.
  • The chicken stays juicy and the salad doesn't wilt if you dress it right before serving.
  • Works as a hearty lunch, a light dinner, or that thing you bring to make yourself feel virtuous at a gathering.
02 -
  • Don't dress the salad and walk away, it gets soggy if you let it sit too long before eating.
  • Slice the chicken against the grain so it actually feels tender instead of stringy and disappointing.
  • Room temperature chicken on cold salad is intentional, not a mistake, and it feels incredibly balanced.
03 -
  • Pound your chicken breasts to an even thickness before marinating so they cook through at the same time without one side being overdone.
  • Buy whole feta and cube it yourself instead of getting the pre-crumbled version, the texture and taste difference is noticeable enough to matter.
Return