Description
This Greek Chicken Salad recipe combines tender, juicy grilled chicken breasts marinated in a zesty lemon and oregano dressing with a fresh, vibrant mix of Romaine lettuce, cherry tomatoes, cucumber, red onion, bell pepper, kalamata olives, and feta cheese. The salad is tossed with a tangy homemade dressing and optionally finished with a touch of warm honey for a perfect balance of savory and sweet flavors, making it a refreshing and protein-packed meal ideal for lunch or dinner.
Ingredients
Scale
For the Chicken and Marinade
- 4 boneless, skinless chicken breasts
- ¾ cup olive oil
- 1 Tbsp. Dijon mustard
- 1 lemon, zested and juiced
- 2 Tbsp. red wine vinegar
- 2 garlic cloves, minced
- 1 tsp. salt
- 1 tsp. dried oregano
- ½ tsp. dried thyme
- ¼ cup warm honey (optional)
For the Salad
- 2 heads Romaine lettuce, chopped
- ½ pint cherry tomatoes, cut in half (about 15 tomatoes)
- ½ red onion, sliced thin
- 1 cucumber, seeded and chopped
- 1 red bell pepper, diced
- 10 pitted kalamata olives, cut in half lengthwise
- 1 cup feta cheese crumbles
Instructions
- Score the Chicken: Carefully create hash marks on one side of each chicken breast about ⅛-inch deep and ½-inch apart to allow the marinade to penetrate and flavor the meat thoroughly.
- Prepare the Marinade/Dressing: In a medium non-porous bowl, whisk together olive oil, Dijon mustard, lemon zest and juice, red wine vinegar, minced garlic, salt, dried oregano, and dried thyme until fully combined. Transfer half of the mixture into a separate glass measuring cup to use later as the salad dressing; set aside.
- Marinate the Chicken: Place the chicken breasts into the remaining marinade in the bowl, making sure each piece is fully submerged. Let the chicken sit for 30 minutes, turning and redistributing the marinade halfway through to ensure even flavoring.
- Prepare the Salad Base: While the chicken is marinating, combine chopped Romaine lettuce, halved cherry tomatoes, thinly sliced red onion, seeded and chopped cucumber, diced red bell pepper, and halved kalamata olives in a large serving bowl. Cover and refrigerate until ready to serve to keep fresh and crisp.
- Grill the Chicken: Preheat your grill to medium-high heat. Grill the marinated chicken breasts for 6 to 8 minutes on each side or until an instant-read thermometer inserted into the thickest part reaches 160°F, ensuring the chicken is cooked through yet juicy.
- Rest and Glaze (Optional): Remove chicken from the grill and let it rest for 10 minutes to allow juices to redistribute for maximum tenderness. If you desire a touch of sweetness, brush the chicken with warm honey before slicing.
- Assemble the Salad: Take the salad out of the refrigerator and toss it with the reserved half of the marinade used as dressing. Top the salad with crumbled feta cheese. Slice the grilled chicken breasts and arrange the pieces atop the salad. Serve immediately and enjoy this refreshing, flavorful dish.
Notes
- For best results, use fresh, high-quality olive oil and fresh garlic to maximize flavor.
- The warm honey glaze is optional but adds a lovely sweetness that complements the herbs and lemon.
- Make sure not to overcook the chicken to keep it juicy; use a meat thermometer for accuracy.
- You can substitute chicken breasts for thighs if preferred, adjusting cooking time accordingly.
- This salad can be served as a main course or paired with warm pita bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Greek
Keywords: Greek chicken salad, grilled chicken salad, healthy chicken salad, Mediterranean chicken salad, feta cheese salad, fresh vegetable salad
