My Large Greek Salad with Chicken
A hearty, fresh Greek salad with chicken for a satisfying meal.
⏱️ 35 min🍽️ Serves 1
🔥 450 kcal💪 35g protein🍚 18g carbs🥑 26g fat🌾 5g fibreper serving
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servings
Ingredients
- 🍗400 g boneless, skinless chicken breast
- 🥬1 head romaine lettuce
- 🍅2 large tomatoes
- 🥒1 cucumber
- 🧅½ red onion
- 🫒½ cup kalamata olives
- 🧀150 g feta cheese
- 🫒¼ cup extra virgin olive oil
- 🍷2 tbsp red wine vinegar
- 🌿1 tsp dried oregano
- 🍯½ tsp Dijon mustard
- 🧂 salt and black pepper, to taste
Pro tips
- For an extra zing, add a squeeze of fresh lemon juice to the dressing.
- If preparing ahead, keep the dressing and chicken separate, combining just before serving to prevent sogginess.
- Try adding bell peppers or chickpeas for more color and texture.
- Marinating the chicken for at least 30 minutes before cooking can enhance its flavor.
Method
- 1Season chicken breast with salt, pepper, and a pinch of oregano. Grill or pan-fry until cooked through, about 6-8 minutes per side. Let rest, then slice into strips.
- 2Wash and chop the romaine lettuce into bite-sized pieces. Dice the tomatoes and cucumber. Thinly slice the red onion.
- 3In a large salad bowl, combine the chopped lettuce, diced tomatoes, cucumber, sliced red onion, and Kalamata olives.
- 4Crumble the feta cheese over the vegetables in the bowl.
- 5In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, Dijon mustard, salt, and black pepper until well combined.
- 6Pour the dressing over the salad ingredients. Toss gently to ensure everything is evenly coated.
- 7Arrange the sliced chicken breast on top of the dressed salad.
- 8Serve immediately and enjoy your hearty Greek salad!