Greek Chicken Salad

Name: Greek Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Greek
Ingredients: ¼ cup Olive Oil (1/4 cup olive oil); ¼ cup Greek Yogurt (1/4 cup whole milk Greek yogurt); 3 tbsp Red Wine Vinegar (3 tablespoons red wine vinegar); 1 tbsp Lemon Juice (1 tablespoon lemon juice); ½ tsp Oregano (1/2 teaspoon oregano); 2 cloves Garlic (2 cloves minced garlic); 1 ½ tsp Table Salt (1/2 teaspoon salt (plus more to taste) + 1 teaspoon salt + salt and pepper to taste); ½ tsp Black Pepper (1/4 teaspoon black pepper + 1/4 teaspoon black pepper); 1 lb Chicken Breast (1 pound boneless, skinless chicken breast (split in half lengthwise)); ½ tsp Garlic Powder (1/2 teaspoon garlic powder); ½ tsp Onion Powder (1/2 teaspoon onion powder); 1 ½ tsp Dried Oregano (1 teaspoon dried oregano + 1/2 teaspoon dried oregano); ½ tsp Dried dill (1/2 teaspoon dried dill); 1 tbsp Avocado Oil (1 tablespoon avocado or olive oil); 6 cup Romaine Lettuce (6 cups chopped romaine lettuce); 1 cup Cherry Tomato (1 cup cherry tomatoes, halved); ½ cup Green Bell Pepper (1/2 cup diced green bell pepper); ½ cup Pepperoncini (1/2 cup thinly sliced pepperoncini); ½ cup Kalamata Olive (1/2 cup kalamata olives, halved); ½ cup Artichoke (1/2 cup grilled artichokes, chopped); ½ cup English Cucumber (1/2 cup quartered English cucumber); ½ cup Chickpeas (1/2 cup chickpeas, drained and rinsed); ¼ cup Red Onion (1/4 cup thinly sliced red onion); 6 oz Feta Cheese (6 oz feta cheese, crumbled or cubed); 1 tbsp Dill (1 tablespoon fresh dill)

Greek Chicken Salad - Lunch And Dinner (Greek)

35 minGreek

Servings4

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Egg Free

Ingredients

For 4 servings

Olive Oil¼ cup · 1/4 cup olive oil
Greek Yogurt¼ cup · 1/4 cup whole milk Greek yogurt
Red Wine Vinegar3 tbsp · 3 tablespoons red wine vinegar
Lemon Juice1 tbsp · 1 tablespoon lemon juice
Oregano½ tsp · 1/2 teaspoon oregano
Garlic2 cloves · 2 cloves minced garlic
Table Salt1 ½ tsp · 1/2 teaspoon salt (plus more to taste) + 1 teaspoon salt + salt and pepper to taste
Black Pepper½ tsp · 1/4 teaspoon black pepper + 1/4 teaspoon black pepper
Chicken Breast1 lb · 1 pound boneless, skinless chicken breast (split in half lengthwise)
Garlic Powder½ tsp · 1/2 teaspoon garlic powder
Onion Powder½ tsp · 1/2 teaspoon onion powder
Dried Oregano1 ½ tsp · 1 teaspoon dried oregano + 1/2 teaspoon dried oregano
Dried dill½ tsp · 1/2 teaspoon dried dill
Avocado Oil1 tbsp · 1 tablespoon avocado or olive oil
Romaine Lettuce6 cup · 6 cups chopped romaine lettuce
Cherry Tomato1 cup · 1 cup cherry tomatoes, halved
Green Bell Pepper½ cup · 1/2 cup diced green bell pepper
Pepperoncini½ cup · 1/2 cup thinly sliced pepperoncini
Kalamata Olive½ cup · 1/2 cup kalamata olives, halved
Artichoke½ cup · 1/2 cup grilled artichokes, chopped
English Cucumber½ cup · 1/2 cup quartered English cucumber
Chickpeas½ cup · 1/2 cup chickpeas, drained and rinsed
Red Onion¼ cup · 1/4 cup thinly sliced red onion
Feta Cheese6 oz · 6 oz feta cheese, crumbled or cubed
Dill1 tbsp · 1 tablespoon fresh dill

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Steps

1Make the Greek Vinaigrette
2Add all of the dressing ingredients to a small mixing bowl. Whisk together until well combined, smooth, and creamy.
3Make the Salad
4Add the chopped romaine to large mixing bowl. Toss with a few spoonfuls of vinaigrette until lightly dressed. Top the salad with all of the veggies and toppings.
5Make the Chicken
6Add the chicken breast to a large mixing bowl. Add the salt, pepper, dried herbs, and seasoning. Toss the chicken in the seasoning until evenly coated. Heat a skillet over medium-high heat. Once hot, add the olive oil and then add the chicken breast. Cook for 5-6 minutes per side until the chicken is golden brown and the internal temperature reaches 165 degrees. Let the chicken rest for five minutes before slicing.
7Top the salad with the sliced chicken and serve with additional vinaigrette.