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overhead shot of Mediterranean chicken salad

Greek Chicken Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 469kcal

Ingredients

Chicken + Marinade

  • 2 Tablespoons Olive Oil
  • 1/2 Lemon juiced
  • 1/2 Lemon zested
  • 2 Cloves Garlic chopped
  • 1 Teaspoon Fresh Oregano chopped
  • 1 Teaspoon Fresh Rosemary chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound Chicken Breast

Salad

  • Lettuce
  • 1/2 Red Onion chopped
  • 1 Cup Cherry Tomatoes sliced
  • 1/2 Cucumber chopped
  • 8 Oz Feta chopped
  • 1/2 Cup Kalamata Olives

Dressing

  • 3 Tablespoons Lemon Juice
  • 1/4 Cup Red Wine Vinegar
  • 2 Teaspoons Garlic minced
  • 2 Teaspoons Oregano minced
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Cup Olive Oil

Instructions

  • Mix marinade ingredients together in a large resealable bag. Add chicken breast, seal the bag, and toss to coat. Place in the fridge for 30 minutes - 2 hours.
  • Preheat your oven to 400 F. Place marinated chicken on a lightly greased baking sheet. Bake in preheated oven for 22-26 minutes, until the internal temp reaches 165F. Allow the chicken to rest for 10 minutes before slicing.
  • Meanwhile, add all dressing ingredients, except olive oil, to a small bowl and whisk to combine. Continue whisking as you slowly add the olive oil.
  • In a large bowl, combine the salad ingredients together. Place sliced chicken on top, and drizzle with dressing toss to combine. Serve with pita, tzatziki, and enjoy!

Notes

    1. The Dressing + Marinade - EVOO, garlic, lemon, and fresh herbs. Be sure to marinate the chicken for a minimum of 30 minutes, but I highly reccomend pushing this to 2 hours for maximum flavor.
    2. The Chicken - This marinade is meant for chicken breast, but will also work with thighs. You can save time and use cooked/leftover chicken. I love turning this into a rotisserie chicken salad, skip canned chicken, canned chicken salad is best with a mayonnaise dressing.
    3. The Veggies - All the Greek classics: tomatoes, cucumbers, red onions, and olives. If you prefer other veggies, add them in!
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Nutrition

Calories: 469kcal | Total Carbohydrates: 9g | Protein: 23g | Fat: 39g | Sodium: 885mg | Fiber: 2g | Sugar: 4g | Net Carbs: 7g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com