Greek Salad With Chicken

Name: Greek Salad With Chicken
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 400 g chicken breast (boneless, skinless); 3 tbsp olive oil (divided, 1 tbsp for marinade, 2 tbsp for dressing); 2 tbsp lemon juice (freshly squeezed); 2 pcs garlic (cloves, minced); 1 tsp dried oregano; 1 pinch salt (for marinade); 1 pinch black pepper (freshly ground); 3 pcs tomato (medium, ripe, cut into wedges); 1 pcs cucumber (large, halved lengthwise and sliced into half-moons); 1 pcs red onion (small, thinly sliced); 1 pcs bell pepper (medium, green, seeded and sliced into rings); 0.5 cup kalamata olives (pitted); 100 g feta cheese (block, cut into cubes or crumbled); 1 tbsp red wine vinegar

RATING

4.4/5(98)

TASTE SCORE

8/10

A crisp, refreshing Greek salad loaded with juicy grilled chicken, ripe tomatoes, crunchy cucumber, and tangy feta cheese. Tossed in a simple lemon-oregano dressing, this salad is a satisfying main course that comes together in under 30 minutes.

PREP

15m

COOK

12m

SERVES

1 CUP

422 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Marinate the chicken.
1.In a bowl, mix 1 tbsp olive oil, 1 tbsp lemon juice, minced garlic, dried oregano, a pinch of salt, and black pepper.
2.Coat the chicken breasts evenly with the marinade and set aside for 10 minutes at room temperature.
TIPDon't marinate longer than 20 minutes — the lemon juice can start to break down the meat too much.
grill · ~12 min
Grill the chicken.
1.Heat a grill pan over medium-high heat until hot.
2.Place the marinated chicken breasts on the grill and cook for 6 minutes per side, until nicely charred and cooked through.
3.Transfer to a cutting board and let rest for 5 minutes, then slice against the grain.
TIPLook for an internal temperature of 165°F (74°C) at the thickest part of the breast.
prep · ~5 min
Chop the vegetables.
1.Cut the tomatoes into wedges.
2.Slice the cucumber in half lengthwise, then into half-moons.
3.Thinly slice the red onion.
4.Seed the bell pepper and cut into rings.
mix · ~1 min
Make the dressing.
In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, red wine vinegar, a pinch of salt, and black pepper. Adjust seasoning to taste.
assemble · ~2 min
Assemble the salad.
1.In a large salad bowl, layer the tomatoes, cucumber, red onion, bell pepper, and kalamata olives.
2.Pour the dressing over the vegetables and toss gently to coat.
3.Top with the sliced grilled chicken.
4.Scatter the feta cheese cubes over everything.
serve
Serve the salad immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a grill pan or outdoor grill for high heat to get good char marks on the chicken.
2
Let the grilled chicken rest 5 minutes before slicing to keep it juicy.
3
Slice cucumber into half-moons so each piece is easy to spear with a fork.
4
For best texture, use a block of feta and cube it yourself rather than pre-crumbled.
5
Toss the salad with dressing just before serving to keep vegetables crisp.
6
To make ahead, prep all components and store separately, then assemble and dress at serving.

RECIPE VARIATIONS