Greek Chicken Salad
Greek chicken salad brings lemon-oregano chicken, cucumber, tomato, olives, and feta over greens with a zippy vinaigrette—the fresh USA Mediterranean-style main salad. Cook chicken to 165°F for a bright, high-protein plate that rivals classic Cobb and Caesar searches.
🛒Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Zest and juice of 1 lemon (divided)
- 8 cups chopped romaine or spring mix
- 1 cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
🔧Kitchen Tools Needed
- Skillet or grill
- Instant-read thermometer
- Whisk
- Salad bowl
📝Instructions
- 1
Rub chicken with 1 tablespoon oil, oregano, garlic powder, salt, pepper, and lemon zest. Cook in a skillet or grill over medium heat until 165°F, 5–7 minutes per side. Rest; slice.
- 2
Whisk remaining oil, lemon juice, vinegar, Dijon, and a pinch of salt and pepper for dressing.
- 3
Toss greens with cucumber, tomatoes, onion, and olives. Top with chicken and feta.
- 4
Drizzle dressing just before serving.
- 5
Refrigerate leftover chicken within 2 hours up to 3–4 days; keep dressing separate for leftovers.
🥗Nutrition Information
⚡Calories per serving: 390
🏷️Recipe Tags
❓Frequently Asked Questions
Chicken thighs?
Yes—cook to 165°F; they stay juicy.
No olives?
Skip or swap pepperoncini for tang.
Meal prep jars?
Dressing on bottom, hearty veg next, greens and chicken on top; shake when ready.
Add grains?
Scoop over quinoa or farro for a heartier bowl.
Food safety?
Chicken 165°F; fridge within 2 hours.
