Greek Chicken Salad
Prep time
Cook time
Total time
This big, beautiful salad is so flavorful, colorful and healthy, I know it will become an instant favorite. Marinate the chicken as long as you can in the delicious red wine, olive oil, oregano and garlic marinade which is also the dressing, it's a snap to make! You can bake, grill or broil the chicken, then just assemble! What could be easier!
Author: Ruth Guerri
Recipe type: Salad
Cuisine: Greek
Serves: 2 - 4
Ingredients
- ½ cup of extra virgin olive oil
- 3 Tbs of red wine vinegar
- 1 Tbs of dried oregano
- 1 tsp of salt
- ½ tsp of pepper
- ½ tsp of sugar
- 3 cloves of garlic, minced
- juice of ½ lemon
- 2 smallish boneless, skinless chicken breasts
- 2 hearts of romaine lettuce, torn into pieces
- ½ of red onion, sliced
- ½ of a large cucumber, sliced or chopped
- ½ cup of kalamata olives
- ½ cup of cherry tomatoes
- ½ - ¾ cup of feta cheese
Instructions
- Start by making the dressing, just whisk all ingredients together in a bowl or shake it all up in a mason jar. Cut the chicken breasts in half lengthwise, then place in a shallow glass bowl or a large ziplock bag, pour in about 1/3 of the dressing, cover and let the chicken marinate for as long as you can, but at least 30 minutes.
- Remove the chicken from the marinade and either grill, bake or broil it. I baked mine at 350 degrees for 25 - 30 minutes, then slice the chicken when it's cool enough to handle.
- Now just assemble the salad, you can either arrange everything on top of the lettuce or add all to a large bowl, drizzle on the remaining dressing and toss. Delish with warm pita bread or flatbread! Enjoy!
