Easy Greek Chicken Salad
Easy Greek Chicken Salad is made with a marinade that doubles as the dressing. A portion is saved for the dressing. A great make-ahead salad that is perfect for meal planning and for making mason jar salads!
Servings 5 servings
Calories 619kcal
Ingredients
- ¼ cup red wine vinegar
- ¾ cup extra virgin olive oil
- 1 large lemon (juiced)
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 3 cloves finely minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1½ pounds boneless chicken breasts
To assemble the salad
- 8 cups salad greens (chopped)
- 4 medium diced Roma tomatoes
- 2 medium chopped celery
- 1 large chopped red pepper
- 1 medium thinly sliced red onion
- 1 large chopped English cucumber
- ¼ cup sliced Kalamata olives
- ½ cup reduced-fat feta cheese
Instructions
How to make the Greek Marinade/Dressing
- To make the marinade, in a medium bowl whisk together ¼ cup red wine vinegar, ¾ cup extra virgin olive oil, 1 large lemon (juiced), 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 3 cloves finely minced garlic, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Check seasoning, adjust if needed. Set bowl aside.
Marinate and Prepare the Chicken for Greek Chicken Salad
- In a large mixing bowl, add 1½ pounds boneless chicken breasts and ⅓ cup of marinade. Cover with plastic wrap and refrigerate for at least 4 hours up to overnight to marinate the chicken.
- After the chicken has marinated, remove from the marinate and pat the chicken dry. Note 1
- To cook the chicken, heat a large sauté pan over medium heat. Add the chicken and saute about 5 minutes per side. Cooked chicken reaches internal temperature of 165°F/74°C. Remove chicken and let cool at least 5 minutes before slicing into 1-inch pieces.
Assemble the Chicken Greek Salad
- To assemble the salad, in a large salad or mixing bowl add 8 cups salad greens (chopped), 4 medium diced Roma tomatoes, 2 medium chopped celery, 1 large chopped red pepper, 1 medium thinly sliced red onion, 1 large chopped English cucumber, ¼ cup sliced Kalamata olives, ½ cup reduced-fat feta cheese, and the sliced Greek marinated chicken.Top with remaining salad dressing/marinade.
- Drizzle with some of the remaining Greek marinade/dressing and serve immediately.
Notes
Be sure to check the Expert Tips and FAQs above for important tips and answers that can help make a delicious recipe.
Note 1: Pat the chicken dry after marinating to wipe excess marinade from the chicken so it sears while being sauteed
- When I make this recipe, the amount of dressing I make is more than I need for this salad. I prefer to have leftover dressing to use throughout the week. I use the dressing within 4 days.
- If you would like to make this a mason jar salad, the ingredients would be, starting at the bottom of the jar: dressing, feta cheese, kalamata olives, tomatoes, celery, onions, pepper, chicken, lettuce. This is how I make it and the ingredients stay fresh.
Nutrition
Serving: 1serving | Calories: 619kcal | Carbohydrates: 14g | Protein: 34g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 839mg | Potassium: 791mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2452IU | Vitamin C: 70mg | Calcium: 69mg | Iron: 2mg
