Greek Salad with Grilled Chicken
A refreshing Mediterranean classic, elevated with tender grilled chicken.
⏱️ 25 min🍽️ Serves 1
🔥 450 kcal💪 38g protein🍚 15g carbs🥑 26g fat🌾 5g fibreper serving
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Ingredients
- 🍗200 g boneless, skinless chicken breast
- 🥬1 romaine lettuce heart
- 🥒½ cucumber
- 🍅1 tomato
- 🧅¼ red onion
- 🧀50 g feta cheese
- 🫒¼ cup kalamata olives
- 🍾2 tbsp extra virgin olive oil
- 🍷1 tbsp red wine vinegar
- 🌿½ tsp dried oregano
- 🧂 salt and black pepper, to taste
Pro tips
- For extra flavor, marinate the chicken in a little olive oil, lemon juice, and oregano for at least 30 minutes before grilling.
- Use fresh herbs like dill or parsley for an even brighter flavor.
- If you prefer a milder onion taste, soak the sliced red onion in cold water for 10 minutes before adding to the salad.
Method
- 1Season chicken breast with salt, pepper, and a pinch of oregano. Grill or pan-fry over medium-high heat for 4-6 minutes per side, or until cooked through. Let rest, then slice into strips.
- 2Wash and chop the romaine lettuce. Dice the cucumber and tomato into bite-sized pieces. Thinly slice the red onion.
- 3Crumble the feta cheese and pit the Kalamata olives if not already pitted.
- 4In a large bowl, combine the chopped lettuce, cucumber, tomato, red onion, crumbled feta, and olives.
- 5In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, and remaining dried oregano. Season with salt and pepper to taste.
- 6Pour the dressing over the salad ingredients and toss gently to combine.
- 7Arrange the sliced grilled chicken on top of the salad and serve immediately.