Greek Salad with Greek-Marinated Chicken

Ingredients

For the Chicken Marinade:

  • 2 boneless, skinless chicken breasts (or thighs)

  • 3 tbsp olive oil

  • 2 tbsp lemon juice (freshly squeezed)

  • 2 cloves garlic, minced

  • 1 tsp dried oregano

  • ½ tsp dried thyme

  • ½ tsp paprika

  • Salt & pepper, to taste

For the Salad:

  • 2 cups romaine lettuce, chopped

  • 1 cup cherry tomatoes, halved

  • 1 medium cucumber, sliced

  • ½ red onion, thinly sliced

  • ½ cup Kalamata olives, pitted

  • ½ cup feta cheese, crumbled

  • Fresh parsley (optional, for garnish)

For the Greek Vinaigrette:

  • 3 tbsp olive oil

  • 2 tbsp red wine vinegar

  • 1 clove garlic, minced

  • 1 tsp dried oregano

  • 1 tsp Dijon mustard (optional)

  • Salt & pepper, to taste


Instructions

1️⃣ Marinate the Chicken

  • In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.

  • Add chicken and coat well. Cover and refrigerate for 30 minutes to 2 hours for best flavor.

2️⃣ Cook the Chicken

  • Heat a skillet or grill over medium-high heat.

  • Cook chicken for 5–6 minutes per side until golden brown and fully cooked (internal temp 74°C / 165°F).

  • Let rest for a few minutes before slicing.

3️⃣ Make the Vinaigrette

  • Whisk together olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper until well combined.

4️⃣ Assemble the Salad

  • In a large bowl, combine lettuce, tomatoes, cucumber, red onion, olives, and feta cheese.

  • Add sliced chicken on top.

5️⃣ Dress & Serve

  • Drizzle vinaigrette over the salad just before serving. Garnish with parsley if desired.


Meal Prep Tip: Store salad ingredients separately from the dressing and chicken. Combine just before eating to keep everything fresh and crisp.

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