Easy Greek Salad with Chicken
A fresh and colorful Greek salad with chicken, perfect for a light dinner or side dish, inviting you to enjoy a taste of the Mediterranean.
Ingredients
Salad Ingredients
- 6 cups chopped lettuce adds bulk and freshness
- 1 8 oz Greek marinated chicken breast provides protein and flavor
- 1/4 cup Kalamata olives (pitted) adds a briny taste
- 1/4 cup crumbled feta cheese adds creaminess and tang
- 2 cups sliced tomatoes adds moisture and sweetness
- 1 cup sliced cucumber brings crunch and hydration
Dressing
- 1/2 tsp black pepper adds mild heat
- 1 tsp sugar balances acidity
- 1/4 cup extra virgin olive oil adds richness and depth
- 1/4 cup red wine vinegar contributes tanginess
- 1/2 tsp kosher salt enhances flavors
- 2 tsp dried oregano adds aromatic warmth
- 1 clove garlic, minced provides a punch of flavor
Instructions
Preparation
- Gather all your ingredients in a large mixing bowl.
- Wash and chop your lettuce, slice your tomatoes and cucumber, and have your olives and feta ready.
- Prepare the Greek marinated chicken breast according to your preferred method—grilling, baking, or pan-searing. Allow it to rest for a few minutes before slicing.
Mixing
- Add the chopped lettuce to the mixing bowl to form the base of your salad.
- Incorporate the sliced tomatoes and cucumber into the bowl and gently toss to combine.
- Add the sliced chicken on top, ensuring it's warm but not hot.
- Toss in the Kalamata olives and crumbled feta cheese.
Dressing
- In a small bowl, whisk together the black pepper, sugar, olive oil, red wine vinegar, kosher salt, dried oregano, and minced garlic.
- Pour the dressing over the salad and gently toss until well-coated.
Final Touches
- Taste the salad and adjust seasoning if needed before serving.
- Serve immediately for the best texture and freshness.
Notes
Use fresh, crisp lettuce for a light feeling. You can store leftovers in an airtight container for up to three days.