Description
This Chicken Greek Salad delivers a massive explosion of Mediterranean flavor with absolutely zero stress. You get the crunch of fresh cucumbers, the salty punch of feta cheese, and perfectly seared chicken that stays juicy every single time. It's the ultimate solution for anyone who needs a high-protein, low-carb dinner that tastes like a vacation on a plate.
Ingredients
1.5 lbs Chicken Breast (boneless, skinless)
1 large head Romaine Lettuce or Mixed Greens
1 whole English Cucumber (sliced)
1 pint Cherry Tomatoes (halved)
1/2 medium Red Onion (thinly sliced)
1/2 cup Kalamata Olives (pitted)
4 oz Greek Feta Cheese (crumbled)
1/3 cup Extra Virgin Olive Oil
3 tbsp Red Wine Vinegar
1 tsp Dried Oregano
2 cloves Garlic (minced)
Instructions
- Slice your chicken breasts into thin strips or bite-sized cubes. Season with salt, pepper, and a pinch of oregano. Heat a skillet over medium-high heat with a tablespoon of olive oil. Sear the chicken for 5-7 minutes until golden brown and cooked through. Remove from heat and let it rest for 5 minutes
- In a small glass jar, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, and a pinch of salt until emulsified
- Chop the romaine, cucumbers, tomatoes, and onions. Keep onions thin to avoid overpowering flavors
- Place the greens in a large bowl. Add cucumbers, tomatoes, red onions, and Kalamata olives. Pour half the dressing over and toss gently
- Top with the warm chicken and crumbled feta. Drizzle with remaining dressing and toss lightly
Notes
Soak sliced red onions in cold water for 10 minutes to mellow their flavor.
For meal prep, keep dressing separate until serving to prevent sogginess.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg