Greek Chicken Salad With Feta (Printable)
Grilled chicken on crisp greens with a tangy whipped feta dressing. Mediterranean freshness in every bite.
# What You'll Need:
→ 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 kosher salt
06 - 1/4 teaspoon freshly ground black pepper
→ Salad Base
07 - 4 cups chopped romaine lettuce or mixed greens
08 - 1 cup cherry tomatoes, halved
09 - 1 medium 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
# Steps:
01 - Preheat a grill or grill pan over medium-high heat until hot.
02 - Coat the chicken breasts evenly with olive oil, dried oregano, garlic powder, salt, and black pepper.
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. Transfer to a plate and let rest for 5 minutes before slicing.
04 - Combine feta cheese, Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a food processor. Blend until smooth and creamy. Adjust seasoning to taste.
05 - Arrange the romaine or mixed greens on a large serving platter or bowl. Scatter 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 the kind of thing you will want to put on everything once you taste it.
- It comes together in about half an hour, which means dinner on a Tuesday feels like a small celebration.
- You can swap the chicken for shrimp or chickpeas and it works just as beautifully.
02 -
- Do not skip resting the chicken because slicing too early sends all the juices running onto the cutting board instead of into your salad.
- The dressing thickens in the fridge so let it sit at room temperature for fifteen minutes and stir before using if you made it ahead.
03 -
- Pound the chicken to an even thickness before grilling so you never end up with dry edges and a raw center.
- Blend the dressing longer than you think is necessary because the extra seconds are what make it truly fluffy.