Name: Greek Salad with Grilled Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb total); 3 tablespoons extra virgin olive oil, plus more for drizzling; 2 tablespoons fresh lemon juice, divided; 2 cloves garlic, minced; 1 teaspoon dried oregano, plus more for garnish; 4 cups romaine lettuce, roughly chopped; 2 large tomatoes, cut into wedges; 1 English cucumber, sliced into half-moons; 1 red onion, thinly sliced; 1 green bell pepper, sliced; 1 cup kalamata olives, pitted; 6 oz feta cheese, cubed or crumbled; 1 tablespoon red wine vinegar; Salt and freshly ground black pepper to taste

Instructions

Marinate the chicken

In a bowl, combine 1 tablespoon olive oil, 1 tablespoon lemon juice, minced garlic, ½ teaspoon oregano, salt, and pepper. Add chicken breasts and coat evenly. Let marinate for at least 10 minutes (or up to 2 hours in the refrigerator if time allows).
Grill the chicken

Preheat grill or grill pan to medium-high heat. Grill chicken for 4-5 minutes per side until fully cooked (internal temperature reaches 165°F/74°C). Remove from heat, let rest for 5 minutes, then slice into strips.
Prepare the salad base

In a large bowl, combine romaine lettuce, tomato wedges, cucumber slices, red onion, and bell pepper. Toss gently to mix.
Make the dressing

In a small bowl, whisk together remaining 2 tablespoons olive oil, 1 tablespoon lemon juice, red wine vinegar, ½ teaspoon oregano, salt, and pepper until well combined.
Assemble the salad

Add the kalamata olives and feta cheese to the vegetable mixture. Pour the dressing over the salad and toss gently to coat all ingredients.
Serve

Divide the salad among four plates. Top each portion with grilled chicken strips. Sprinkle with additional oregano and drizzle with a little extra olive oil if desired. Serve immediately.

Greek Salad with Grilled Chicken

Ingredients

Instructions

Nutritional Information