Ingredients
Scale
For the Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Greek Salad:
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- ½ cucumber, sliced
- ¼ red onion, thinly sliced
- ½ cup kalamata olives, pitted
- ½ cup feta cheese, crumbled
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken breasts and coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Cook the marinated chicken for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F / 75°C). Let it rest for 5 minutes, then slice.
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, oregano, salt, and pepper.
- Assemble the Salad: In a large bowl, combine romaine lettuce, cherry tomatoes, cucumber, red onion, and olives. Toss with the dressing.
- Serve: Top the salad with sliced grilled chicken and crumbled feta cheese. Serve immediately.
Notes
- You can swap romaine lettuce for mixed greens for extra variety.
- Marinating the chicken overnight enhances the flavor.
- For extra crunch, add toasted pita chips or sunflower seeds.
Keywords: greek salad, grilled chicken, healthy dinner, Mediterranean, easy salad