Greek Chicken Salad
User Reviews
5
10 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Additional Time
1 hr
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Total Time
30 mins
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Servings
4
-
Calories
362 kcal
-
Course
Main Course, Salad
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Cuisine
Greek
Greek Chicken Salad
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Greek-style salad made with loads of fresh vegetables, and chicken, and tossed in with an easy-to-make homemade Greek salad dressing.
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Ingredients
- 6 cups romaine lettuce chopped
- 1 pound chicken breast boneless skinless
- 2 cups cherry tomato
- 1 cup Persian cucumber chopped, or seedless cucumber
- 1/2 medium red onion chopped or sliced
- 1/2 cup kalamata olives
- 1/2 cup feta cheese broken into chunks
- oregano leaves optional, a few spears, fresh, picked
For the Greek Dressing/marinade
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic minced, clove
- 2 teaspoons oregano dried
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
Instructions
- Place the 1 pound Chicken breast in a ziplock bag.
- Add all the dressing/marinade ingredients to a small jar (1/4 cup Extra virgin olive oil, 3 tablespoons Red wine vinegar, 1 Garlic clove-minced, 2 teaspoons dried oregano, 1/2 teaspoon Kosher salt, and 1/4 teaspoon Freshly ground black pepper). Place the lid on and shake well until emulsified. Pour 1/3 of this mixture over the chicken and mix to combine. Keep refrigerated to marinate for at least 1 hour.
- Keep the remaining 2/3 of the mixture in the jar, refrigerated, to use as a dressing.
- Heat a large non-stick pan or grill pan over medium heat. Add chicken and cook for 8-10 minutes per side, or until the internal temperature reaches 165°F.
- Transfer the chicken on a place and allow it to sit covered for about 10-12 minutes, then slice it.
- Add the 6 cups Romaine Lettuce to a large serving bowl.
- Top with 2 cups Cherry Tomatoes (chopped), 1 cup Persian or seedless cucumber (diced), 1/2 medium Red onion (sliced), 1/2 cup Kalamata Olives, and sliced chicken. Sprinkle with crumbled 1/2 cup Feta cheese .
- Drizzle the dressing over the salad and toss to combine. Serve immediately with a a few spears of fresh oregano leaves pickedand enjoy!
Notes
- Substitutes:
- Storage:
- Place leftovers in a container and store in the fridge for up to 3 days. Serve cold. Do not reheat or freeze.
- Nutritional facts:
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
- Mixed greens or spinach can be used in place of romaine lettuce
- Any cucumber will work
- Red onions are milder but feel free to use white sweet onions
- Avocado oil in place of olive oil
- Total time does not include the marinating time since this step is optional.
Nutrition Information
Show Details
Calories
362kcal
(18%)
Carbohydrates
10g
(3%)
Protein
29g
(58%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Cholesterol
89mg
(30%)
Sodium
620mg
(26%)
Potassium
826mg
(18%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
6712IU
(134%)
Vitamin C
23mg
(26%)
Calcium
154mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 29g | 58% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 89mg | 30% |
| Sodium | 620mg | 26% |
| Potassium | 826mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 6712IU | 134% |
| Vitamin C | 23mg | 26% |
| Calcium | 154mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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