How should I slice my chicken for this recipe?

Before cooking your chicken, slice it in half horizontally so that you have a total of 4 thinner/flatter chicken pieces. Then once your chicken is cooked, cut it into thin strips before adding it to your salad.

What other dressings can I use?

This salad would be tasty with a variety of dressings! Some ideas are: Italian dressing, zesty Italian dressing, lemon vinaigrette, tzatziki sauce, or a creamy tahini dressing.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time but wait to add the avocados (because they will brown) and the dressing until just before serving it.

Greek Salad with Chicken | Quick & Easy Recipe!

Name: Greek Salad with Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 2 boneless skinless chicken breasts (about 1 pound); 5 cups chopped romaine lettuce; 1 cup diced English cucumber (from 1 cucumber); ½ cup sliced kalamata olives; ½ cup cubed feta; ½ cup sliced red onion (about ¼ of onion); 2 tomatoes, chopped (garden, plum or Roma tomatoes); 1 avocado, sliced; ¼ cup chopped flat-leaf parsley; Lemon wedges, optional for serving; ½ cup olive oil; 2 cloves garlic, minced; ¼ cup red wine vinegar; 3 tablespoons lemon juice (from 1 large lemon); 1 teaspoon oregano; ¼ teaspoon dijon; ¼ teaspoon salt; ⅛ teaspoon black pepper

Description

This Greek salad with chicken is easy to make and full of fresh, bold flavors. It also uses a classic Greek dressing, which doubles as a marinade for the chicken.

Ingredients

Scale

2 boneless skinless chicken breasts (about 1 pound)
5 cups chopped romaine lettuce
1 cup diced English cucumber (from 1 cucumber)
½ cup sliced kalamata olives
½ cup cubed feta
½ cup sliced red onion (about ¼ of onion)
2 tomatoes, chopped (garden, plum or Roma tomatoes)
1 avocado, sliced
¼ cup chopped flat-leaf parsley
Lemon wedges, optional for serving

Greek Dressing & Marinade:

½ cup olive oil
2 cloves garlic, minced
¼ cup red wine vinegar
3 tablespoons lemon juice (from 1 large lemon)
1 teaspoon oregano
¼ teaspoon dijon
¼ teaspoon salt
⅛ teaspoon black pepper

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Instructions

Cut the chicken: slice the chicken breasts in half horizontally to make 4 chicken cutlets.
Mix the dressing: in a small bowl, add all of the dressing ingredients and stir or whisk until emulsified and completely mixed.
Marinate the chicken: In an airtight container, add ¼ cup of the dressing to the chicken and marinate for 30 minutes to 2 hours.
Cook the chicken: heat a large skillet over medium high heat. Place the chicken in the skillet and cook for 5-6 minutes on each side, until cooked through to 165°F. Let the chicken rest for 10 minutes and then slice into thin strips.
Make the salad: add all of the salad ingredients, including the cooked chicken, to a large bowl.
Add the dressing: drizzle as much of the dressing as desired over the top and toss to mix.
Serve: serve immediately. Optionally, garnish with a sprinkle of oregano and lemon wedges for serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Cuisine: Greek

Nutrition

Serving Size: 1/4th of recipe
Calories: 469
Sugar: 4.2g
Sodium: 487mg
Fat: 40.7g
Saturated Fat: 7.9g
Carbohydrates: 13.3g
Fiber: 5.7g
Protein: 17.3g
Cholesterol: 44mg

Keywords: salad, mediterranean, greek, feta, olives, chicken, avocado, greek dressing, dinner, meal, lettuce, lunch, meal prep