Greek Chicken Salad with Feta (Print Version)
Grilled chicken over crisp veggies with a tangy whipped feta dressing. Fresh Mediterranean flavors in every bite.
# Ingredient List:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Salad Base
07 - 4 cups chopped romaine or mixed greens
08 - 1 cup cherry tomatoes, halved
09 - 1 cucumber, sliced
10 - 1/2 small red onion, thinly sliced
11 - 1/2 cup kalamata olives, pitted and halved
12 - 1/2 cup roasted red peppers, sliced
→ Whipped Feta Dressing
13 - 1/2 cup crumbled feta cheese
14 - 1/4 cup plain Greek yogurt
15 - 2 tablespoons olive oil
16 - 1 tablespoon fresh lemon juice
17 - 1 small garlic clove, minced
18 - 1/4 teaspoon dried oregano
19 - Salt and pepper to taste
→ Optional Garnishes
20 - Fresh dill or parsley, chopped
21 - Extra crumbled feta cheese
# Directions:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Coat the chicken breasts evenly with olive oil, dried oregano, garlic powder, salt, and black pepper.
03 - Grill the chicken for 5 to 7 minutes per side until fully cooked through. Transfer to a cutting board and rest for 5 minutes before slicing.
04 - Combine the crumbled feta, Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a food processor. Blend until smooth and creamy, then adjust seasoning as needed.
05 - Arrange the romaine or mixed greens on a large serving platter or bowl. Scatter the cherry tomatoes, cucumber slices, red onion, kalamata olives, and roasted red peppers over the greens.
06 - Layer the sliced grilled chicken on top of the salad.
07 - Drizzle the whipped feta dressing generously over the salad. Finish with fresh herbs and additional crumbled feta if desired.
08 - Serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- The whipped feta dressing comes together in under a minute and tastes like something you would pay sixteen dollars for at a café.
- It is genuinely weeknight friendly, from grill to plate in about half an hour, with almost no cleanup.
02 -
- Do not rush the chicken resting period because sliced chicken that has not rested will steam itself soggy in the salad and lose every bit of its grilled charm.
- The dressing thickens considerably in the refrigerator, so let it sit at room temperature for fifteen minutes and stir before using if making it ahead.
03 -
- Pat the chicken completely dry with paper towels before seasoning because moisture is the enemy of a proper sear.
- Use the pulse button on your food processor rather than running it continuously, which gives you more control over the final texture of the dressing.