Greek Chicken Salad With Feta (Printable View)
Grilled chicken atop fresh Mediterranean veggies with a luscious whipped feta dressing. Light, vibrant, and satisfying.
# What You'll Need:
→ 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
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
→ Garnishes
20 - Fresh dill or parsley, chopped
21 - Extra crumbled feta cheese
# How-To Steps:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Coat the chicken breasts with olive oil, dried oregano, garlic powder, salt, and black pepper, rubbing the seasoning evenly on all sides.
03 - Place the seasoned chicken on the grill and cook for 5 to 7 minutes per side until the internal temperature reaches 165°F. 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, creamy, and fluffy. Taste and adjust seasoning as needed.
05 - Arrange the romaine or mixed greens on a large platter or in a serving bowl. Scatter the cherry tomatoes, cucumber slices, red onion, kalamata olives, and roasted red peppers over the greens.
06 - Top the salad with the sliced grilled chicken.
07 - Drizzle the whipped feta dressing generously over the salad. Finish with chopped fresh herbs and additional crumbled feta if desired. Serve immediately.
# Expert Advice:
01 -
- The whipped feta dressing is silky and tangy, and you will want to put it on literally everything you eat for the next week.
- It comes together faster than delivery and tastes like something you would order at a seaside taverna in Santorini.
02 -
- Do not skip resting the chicken after grilling because cutting into it immediately sends all those beautiful juices straight onto your cutting board instead of into your salad.
- If your dressing seems too thick, add a teaspoon of warm water at a time until it reaches a drizzleable consistency rather than adding more oil, which can make it greasy.
03 -
- Slice the chicken on a slight diagonal and fan the pieces across the salad so it looks like something from a restaurant kitchen without any extra effort.
- A tiny pinch of red pepper flakes in the dressing adds a warmth that does not overpower but keeps people guessing about your secret ingredient.