Salads
Greek Chicken Salad
Perfecting this grilled chicken is going to be key here – it’s super simple but just requires a little extra love and attention. This salad is LOADED with fresh and amazing ingredients and the red wine vinaigrette brings it alllllll together.
Measurements for the actual salad ingredients I intentionally left off because sometimes it’s so personal. Maybe you don’t want romaine – totally works! Maybe you want less olives or more feta – go for it.
Salads
Greek Chicken Salad
The perfect kick off to the summer = this grilled chicken Greek salad
Ingredients
Marinade:
- 2 chicken breasts
- ¼ cup olive oil
- Zest & juice of 1 lemon
- 2 grated garlic cloves
- 2 tsp oregano
- Salt and pepper to taste
Salad Ingredients:
- Cucumbers chopped
- Cherry tomatoes chopped
- Romaine lettuce chopped (optional)
- ½ red onion sliced
- Olives chopped
- Feta chopped
- Fresh dill
Vinaigrette:
- ¼ red wine vinegar
- 1 tsbp dijon mustard
- 1 grated garlic clove
- 1 tsp oregano
- Pinch of salt
- ¼ cup olive oil
Instructions
- Bring chicken breast out of the fridge 20 minutes before cooking. Bringing it to room temperature allows for a more even cook. Pat dry, and make the chicken marinade. Let sit for 15 minutes (at least).
- Soak onion slices in ice cold water until ready to serve. This removes the bite and harshness.
- Grill chicken for 3-4 min on each side, or until internal temp reaches 165. Let rest for 5 minutes and chop up.
- Assemble all salad ingredients in a large bowl. Mix together vinaigrette. Serve!
Did you make this recipe?
I hope these are the perfect change-up to your usual taco rotation. If you try making them, please tag me on socials.
@britacooksI’d love to see your recreations!
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