Greek Chicken Salad With Feta (Printable)
Grilled chicken over crisp Mediterranean vegetables drizzled with tangy whipped feta dressing.
# 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 kosher salt
06 - 1/4 teaspoon freshly ground black pepper
→ Salad
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 pepper to taste
→ Optional Garnishes
20 - Fresh dill or parsley, chopped
21 - Extra crumbled feta cheese
# How to Make It:
01 - Preheat a grill or grill pan over medium-high heat until smoking slightly.
02 - Coat the chicken breasts evenly with olive oil, dried oregano, garlic powder, kosher salt, and freshly ground black pepper on both sides.
03 - Place the seasoned chicken on the hot grill and cook for 5 to 7 minutes per side until the internal temperature reaches 165°F and the juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing diagonally into strips.
04 - Combine crumbled feta cheese, Greek yogurt, olive oil, fresh 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 the seasoning as needed.
05 - Arrange the romaine lettuce or mixed greens on a large serving platter or bowl. Scatter the cherry tomatoes, sliced cucumber, red onion, kalamata olives, and roasted red peppers evenly over the greens.
06 - Layer the sliced grilled chicken over the assembled salad vegetables.
07 - Drizzle the whipped feta dressing generously over the salad. Finish with chopped fresh herbs and additional crumbled feta if desired. Serve immediately.
# Expert Hacks:
01 -
- The whipped feta dressing is so good you will catch yourself eating it off a spoon before the salad even comes together.
- It takes barely half an hour from fridge to plate but tastes like you spent a lazy afternoon in the kitchen.
02 -
- Do not slice the chicken while it is still hot or every drop of juice will escape and you will end up with dry, sad pieces.
- Block feta in brine is the only kind worth buying for this dressing, and I learned that after tossing out two batches made with the dry pre crumbled stuff.
03 -
- A food processor is non negotiable for the dressing because a blender can overwork the feta into something gummy instead of fluffy.
- Serve this on a wide shallow platter instead of a deep bowl so every ingredient is visible and the dressing coats evenly when you drizzle it.