Greek Salad with Chicken Recipe
Life gets busy, and let’s be real—sometimes you just don’t have the time to prepare an elaborate lunch. That’s where this Greek Salad comes in handy. It’s quick to assemble, requires minimal cooking, and is easy to pack into a lunchbox. Plus, it’s full of nutrients that help keep your energy up and your mood positive throughout the day.
Equipment
- Grill pan or outdoor grill (for cooking chicken)
- Sharp knife and cutting board
- Mixing Bowls (for salad and dressing)
- Whisk or jar with lid (for mixing dressing)
- Tongs or salad servers
- Measuring spoons and cups
Ingredients
For the Salad:
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 large cucumber sliced or chopped
- 2 cups cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1 green bell pepper sliced
- 1/2 cup Kalamata olives
- 1/2 cup feta cheese crumbled
- 4 cups mixed greens or chopped romaine optional for extra bulk
For the Greek Dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove minced
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- Juice of 1/2 lemon optional for added brightness
Instructions
Marinate and Cook the Chicken
- Start by seasoning the chicken breasts with olive oil, oregano, salt, and pepper. If you have the time, marinate the chicken for at least 30 minutes to enhance the flavor. Grill the chicken over medium-high heat for 5–6 minutes per side, or until fully cooked and lightly charred. Let it rest for a few minutes, then slice into strips or bite-sized pieces.
Prep the Vegetables
- While the chicken cooks, prepare your veggies. Chop the cucumber, halve the cherry tomatoes, slice the red onion and bell pepper, and set everything aside. If you’re using lettuce or greens, rinse and dry them thoroughly.
Make the Dressing
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, pepper, and lemon juice if using. Taste and adjust seasoning as needed.
Assemble the Salad
- In a large bowl or on a platter, layer the greens (if using), then arrange the cucumber, tomatoes, onion, bell pepper, olives, and feta. Top with the sliced grilled chicken and drizzle generously with the homemade dressing.
Serve and Enjoy
- Toss the salad lightly before serving to coat everything in that flavorful dressing. You can also serve the dressing on the side for people to add their preferred amount.