Greek Chicken Salad with Feta (Printable)
Grilled chicken atop crisp Mediterranean greens drizzled with creamy whipped feta dressing.
# 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 lettuce 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 freshly ground black pepper to taste
→ Optional Garnishes
20 - Fresh dill or parsley, finely chopped
21 - Additional crumbled feta cheese
# Directions:
01 - Preheat an outdoor grill or grill pan over medium-high heat until evenly hot.
02 - Coat the chicken breasts with olive oil, then season generously with dried oregano, garlic powder, salt, and black pepper, rubbing the spices evenly on both sides.
03 - Place the seasoned chicken on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. Transfer to a cutting board and let 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 the mixture is smooth, creamy, and airy. Taste and adjust seasoning as needed.
05 - Arrange the romaine or mixed greens on a large serving platter or in individual bowls. Scatter the cherry tomatoes, sliced cucumber, red onion, kalamata olives, and roasted red peppers over the greens.
06 - Lay the sliced grilled chicken over the assembled salad vegetables.
07 - Drizzle the whipped feta dressing generously over the top. Finish with a scattering of fresh herbs and extra crumbled feta if desired.
08 - Serve immediately while the chicken is still warm for the best flavor and texture contrast.
# Expert Tips:
01 -
- The whipped feta dressing tastes like something you would order at a seaside taverna, but it comes together in about sixty seconds flat.
- It works beautifully for meal prep because the components hold up separately in the fridge for days without getting soggy.
02 -
- Do not skip the chicken rest period because slicing too early sends all those flavorful juices running onto your board instead of staying in the meat where they belong.
- Taste the dressing before adding any salt, since feta varies wildly in brininess from brand to brand and batch to batch.
03 -
- Pound the chicken to an even thickness before grilling because a uniform piece cooks evenly and you avoid the classic problem of dry edges and a raw center.
- The whipped feta dressing also makes an incredible dip for raw vegetables or a spread for sandwiches, so always make a double batch.