Greek Chicken Salad (Print version)
Grilled chicken on crisp Mediterranean greens drizzled with creamy whipped feta dressing. Ready in 35 minutes.
# What goes in:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
08 - Juice of 1/2 lemon
→ Salad Base
09 - 6 cups romaine lettuce or mixed salad greens, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup English cucumber, sliced
12 - 1/2 cup red onion, thinly sliced
13 - 1/2 cup Kalamata olives, pitted
14 - 1 green bell pepper, sliced into rings
15 - 1/4 cup fresh dill, chopped
→ Whipped Feta Dressing
16 - 6 ounces feta cheese, crumbled
17 - 1/2 cup plain Greek yogurt
18 - 1/4 cup extra-virgin olive oil
19 - 2 tablespoons fresh lemon juice
20 - 1 small garlic clove, minced
21 - 2 tablespoons water, as needed for thinning
22 - Freshly ground black pepper, to taste
# Cooking steps:
01 - In a mixing bowl, whisk together the olive oil, dried oregano, garlic powder, smoked paprika, kosher salt, black pepper, and lemon juice until well combined. Add the chicken breasts and turn to coat evenly. Let marinate for at least 10 minutes at room temperature.
02 - Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - Combine the crumbled feta, Greek yogurt, extra-virgin olive oil, lemon juice, minced garlic, and a pinch of black pepper in a food processor or blender. Blend on high until completely smooth and creamy. Add water one tablespoon at a time until the dressing reaches a pourable, drizzle-friendly consistency.
04 - Spread the chopped romaine or mixed greens across a large serving platter or individual bowls. Arrange the cherry tomatoes, cucumber slices, red onion, Kalamata olives, and green bell pepper rings over the greens in sections for a vibrant presentation.
05 - Layer the sliced grilled chicken over the assembled salad. Generously drizzle the whipped feta dressing across the top and garnish with freshly chopped dill. Serve immediately while the chicken is still warm.
# Tips from flavorandfeast:
01 -
- The whipped feta dressing is silky and tangy, and you will want to put it on everything from roasted vegetables to sandwiches.
- It comes together in about 35 minutes, which means weeknight dinners feel effortless but still special.
- Everything is naturally gluten free and low carb, so you can serve it to almost anyone without overthinking dietary needs.
02 -
- Do not skip the chicken resting step because cutting into it immediately releases all the juices and leaves the meat dry.
- Block feta in brine makes a dramatically smoother dressing than pre crumbled feta, which contains anti caking agents that fight against creaminess.
03 -
- Soak red onion slices in ice water for five minutes and drain well to tame their bite without losing crunch.
- Make extra dressing and store it in a jar in the refrigerator for up to five days because it doubles as a dip for raw vegetables or pita.