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5.0 from 15 votes

Greek Chicken Salad

Greek-style salad made with loads of fresh vegetables, and chicken, and tossed in with an easy-to-make homemade Greek salad dressing.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
30 mins
Servings: 4
Calories: 362 kcal
Course: Main Course , Salad
Cuisine: Greek

Ingredients

  • 6 cups romaine lettuce chopped
  • 1 pound chicken breast boneless skinless
  • 2 cups cherry tomatoes
  • 1 cup Persian or seedless cucumber chopped
  • 1/2 medium red onion chopped or sliced
  • 1/2 cup kalamata olives
  • 1/2 cup feta cheese broken into chunks
  • a few spears of fresh oregano leaves picked optional
For the Greek Dressing/marinade
  • 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
  • 1/4 teaspoon freshly ground black pepper

Instructions

    Cup of Yum
  1. Place the 1 pound Chicken breast in a ziplock bag.
  2. 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.
  3. Keep the remaining 2/3 of the mixture in the jar, refrigerated, to use as a dressing.
  4. 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.
  5. Transfer the chicken on a place and allow it to sit covered for about 10-12 minutes, then slice it.
  6. Add the 6 cups Romaine Lettuce to a large serving bowl.
  7. 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 .
  8. 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

Calories 362kcal (18%) Carbohydrates 10g (3%) Protein 29g (58%) Fat 23g (35%) Saturated Fat 6g (30%) Cholesterol 89mg (30%) Sodium 620mg (26%) Potassium 826mg (24%) 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

% 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.