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Fresh Greek Salad with Juicy Grilled Chicken

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A quick and easy fresh Greek salad featuring juicy grilled chicken, crisp veggies, tangy feta, and a lemon-oregano dressing. Perfect for summer meals, potlucks, and light dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • Juice of half a lemon
  • 3 cups cherry tomatoes, halved (or 2 large vine-ripened tomatoes, chopped)
  • 1 large cucumber, peeled and diced (English cucumber works great too)
  • 1/2 red onion, thinly sliced
  • 1 green bell pepper, chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese (preferably sheep’s milk)
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons olive oil (for dressing)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano (for dressing)
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste (for dressing)

Instructions

  1. Marinate the Chicken: In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Let it sit for at least 15 minutes, or up to 2 hours for deeper flavor.
  2. Prepare the Vegetables: While the chicken marinates, wash and chop the cherry tomatoes, cucumber, red onion, and green bell pepper. Halve the Kalamata olives and crumble the feta cheese. Toss all the salad ingredients (except feta and parsley) into a large bowl.
  3. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Taste and adjust seasoning if needed.
  4. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Brush the grill grates or pan with a little olive oil. Place the chicken breasts on the grill and cook for about 5-7 minutes on each side, or until internal temperature reaches 165°F (75°C).
  5. Rest and Slice: Remove chicken from heat and let it rest for 5 minutes to allow juices to redistribute. Slice the chicken thinly against the grain for maximum tenderness.
  6. Assemble the Salad: Drizzle the dressing over the salad vegetables and toss gently to coat. Add the sliced grilled chicken on top, sprinkle with crumbled feta and chopped parsley.
  7. Final Touch: Give the salad one last gentle toss or serve as-is to keep the layers distinct. Serve immediately for the freshest taste.

Notes

Marinate chicken for at least 15 minutes for flavor without mushiness. Rest chicken after grilling to lock in juices. Slice chicken against the grain for tenderness. Keep dressing separate until serving to avoid sogginess. If no grill pan, broil or pan-sear chicken carefully to avoid drying out.

Nutrition

Keywords: Greek salad, grilled chicken, healthy summer recipe, Mediterranean salad, easy dinner, fresh salad, feta cheese, grilled chicken salad

Find it online: https://flurpchef.com/fresh-greek-salad-with-juicy-grilled-chicken-easy-healthy-recipe-for-summer/