Ingredients
For the Chicken Marinade:
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2 boneless, skinless chicken breasts (or thighs)
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3 tbsp olive oil
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2 tbsp lemon juice (freshly squeezed)
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2 cloves garlic, minced
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1 tsp dried oregano
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½ tsp dried thyme
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½ tsp paprika
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Salt & pepper, to taste
For the Salad:
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2 cups romaine lettuce, chopped
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1 cup cherry tomatoes, halved
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1 medium cucumber, sliced
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½ red onion, thinly sliced
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½ cup Kalamata olives, pitted
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½ cup feta cheese, crumbled
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Fresh parsley (optional, for garnish)
For the Greek Vinaigrette:
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3 tbsp olive oil
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2 tbsp red wine vinegar
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1 clove garlic, minced
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1 tsp dried oregano
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1 tsp Dijon mustard (optional)
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Salt & pepper, to taste
Instructions
1️⃣ Marinate the Chicken
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In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
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Add chicken and coat well. Cover and refrigerate for 30 minutes to 2 hours for best flavor.
2️⃣ Cook the Chicken
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Heat a skillet or grill over medium-high heat.
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Cook chicken for 5–6 minutes per side until golden brown and fully cooked (internal temp 74°C / 165°F).
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Let rest for a few minutes before slicing.
3️⃣ Make the Vinaigrette
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Whisk together olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper until well combined.
4️⃣ Assemble the Salad
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In a large bowl, combine lettuce, tomatoes, cucumber, red onion, olives, and feta cheese.
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Add sliced chicken on top.
5️⃣ Dress & Serve
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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.