This Greek salad with chicken is great for lunch or dinner. The chicken is marinated in lemon and oregano for a satisfying salad that’s full of flavor!
Looking for a satisfying lunch or dinner that’s quick to prep and full of fresh flavor? This Greek salad with chicken is just what you need!
The key is to marinate the chicken to infuse it with lemon and oregano. Top the salad with cucumbers, tomatoes, and feta cheese for a delicious meal that feels light but will keep you full for hours.
This dish is also low in sodium and a great source of protein, vitamins, and minerals. It’s a great option when you want something quick and healthy!
How to make Greek salad with chicken
This recipe comes together in a few simple parts. Marinate the chicken, cook it up, slice the veggies, then combine everything with the vinaigrette!
Here are the step-by-step details:
Step 1: Whisk together the lemon juice, 1 tablespoon of olive oil, oregano, salt, and pepper in a small bowl.
Step 2: Place the chicken breast in a gallon bag, then pour the lemon juice mixture on top. Seal and refrigerate for at least 1 hour, preferably 3-4 hours.
Step 3: Preheat the oven to 350°F.
Step 4: Drain any excess liquid from the chicken and discard the marinade.
Step 5: Heat an ovenproof skillet or grill pan over medium-high heat. Once hot, add the remaining 1 teaspoon of olive oil.
Step 6: Add the chicken to the skillet and brown on both sides.
Step 7: Place the skillet with the chicken in the oven and bake for about 10 minutes or until cooked through.
Step 8: Remove from the oven, allow to rest for 5-10 minutes, then slice. Set aside.
Step 9: Partially peel the cucumber in alternating strips. Then, slice the cucumber in half lengthwise and cut into ½-inch half-moon shapes.
Step 10: Add the lettuce, cucumber, tomato, and onion to a large bowl. Toss with Greek Vinaigrette.
Step 11: Divide the lettuce mixture between two serving plates, then top with feta cheese and sliced chicken.
You could also grill the chicken if you prefer! No matter how you cook it, it will be delicious thanks to the marinade.
Variations for this recipe
Greek salads often include olives. I personally don’t like olives, so I chose to leave them off this salad. But you’re more than welcome to throw them on there if you like!
Just keep in mind that olives will add some fat. So if you’re watching your fat content, you may want to reduce the amount of vinaigrette or feta.
You could also choose to include some chopped bell peppers for another boost of colorful veggies.
Feel free to get creative with this easy Greek-inspired salad!
Storage
Salads, once dressed, are best served immediately. Otherwise, the lettuce and fresh vegetables can lose their crispness.
If you want to prepare the salad in advance, follow all the steps for marinating and cooking the chicken as well as chopping the veggies. Then, store in the refrigerator until you’re ready to enjoy.
Once it’s time to eat, toss the lettuce and vegetables with the vinaigrette, then top with the chicken and feta! You can choose to reheat the chicken or leave it cold, either way will be delicious.
Other delicious salad recipes
Salads are such a great way to throw together a quick, healthy, and tasty meal. If you’re looking for a few more light and delicious salad recipes, here are a few of my favorites that I know you’ll love:
For more low-carb salad inspiration, check out my roundup of diabetes-friendly salad dressings.
When you’ve tried this salad, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Greek Salad with Chicken
Ingredients
- Juice from half a lemon
- 1 tablespoon + 1 teaspoon olive oil (divided)
- ½ teaspoon dried oregano
- salt and freshly ground pepper
- 8 ounces boneless chicken breasts
- ½ cucumber (preferably English or hothouse)
- ½ head romaine lettuce (torn)
- 1 large tomato (cut into ½-inch chunks)
- ¼ red onion (thinly sliced)
- 2 servings Greek Vinaigrette
- 2 tablespoons reduced-fat feta cheese
Instructions
- Whisk together the lemon juice, 1 tablespoon of olive oil, oregano, salt, and pepper in a small bowl.
- Place the chicken breast in a gallon bag, then pour the lemon juice mixture on top. Seal and refrigerate for at least 1 hour, preferably 3-4 hours.
- Preheat the oven to 350°F.
- Drain any excess liquid from the chicken and discard the marinade.
- Drain off any excess marinade from chicken and discard. Heat an ovenproof skillet or grill pan over medium-high heat. Add remaining 1 teaspoon olive oil.
- Heat an ovenproof skillet or grill pan over medium-high heat. Once hot, add the remaining 1 teaspoon of olive oil.
- Add the chicken to the skillet and brown on both sides.
- Place the skillet with the chicken in the oven and bake for about 10 minutes or until cooked through.
- Remove from the oven, allow to rest for 5-10 minutes, then slice. Set aside.
- Partially peel the cucumber in alternating strips. Then, slice the cucumber in half lengthwise and cut into ½-inch half-moon shapes.
- Add the lettuce, cucumber, tomato, and onion to a large bowl. Toss with Greek Vinaigrette.
- Divide the lettuce mixture between two serving plates, then top with feta cheese and sliced chicken.
Leave a Comment