Greek Chicken Salad (Printable Version)
Grilled chicken over crisp veggies with creamy whipped feta dressing. Mediterranean flavors in every bite.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon garlic powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
08 - Juice of ½ lemon
→ Salad
09 - 6 cups romaine or mixed salad greens, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup cucumber, sliced
12 - ½ cup red onion, thinly sliced
13 - ½ cup Kalamata olives, pitted
14 - 1 green bell pepper, sliced
15 - ¼ cup fresh dill, chopped
→ Creamy Whipped Feta Dressing
16 - 6 oz feta cheese, crumbled
17 - ½ cup Greek yogurt
18 - ¼ 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
# Directions:
01 - In a mixing bowl, combine the olive oil, dried oregano, garlic powder, smoked paprika, salt, black pepper, and lemon juice. 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. Grill the chicken for 6 to 7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
03 - In a food processor or blender, combine the crumbled feta, Greek yogurt, extra-virgin olive oil, lemon juice, minced garlic, and a pinch of black pepper. Blend until smooth and creamy, adding water one tablespoon at a time until the dressing reaches a pourable consistency.
04 - Arrange the chopped salad greens in a large serving bowl or on a platter. Top evenly with the cherry tomatoes, cucumber slices, red onion, Kalamata olives, and sliced green bell pepper.
05 - Arrange the sliced grilled chicken over the assembled salad vegetables.
06 - Drizzle the whipped feta dressing generously over the salad and chicken. Sprinkle with fresh chopped dill and serve immediately.
# Expert Hints:
01 -
- The whipped feta dressing is so good you will want to put it on everything from roasted vegetables to warm pita bread.
- It comes together in about 35 minutes with mostly pantry staples and fresh produce.
- Gluten free and low carb without feeling like you are sacrificing anything at all.
02 -
- Do not skip the resting step for the chicken because cutting into it immediately means all those good juices end up on your cutting board instead of in your salad.
- The dressing thickens as it sits in the fridge so whisk in a splash of water or lemon juice to loosen it before using leftovers.
03 -
- Buy feta in brine and crumble it yourself because the pre crumbled versions are drier and will not whip up as creamy.
- Let the chicken marinate overnight in the fridge if you have the foresight because the flavor payoff is absolutely worth the planning.