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Fresh Greek Salad with Chicken topped with vibrant vegetables and olives

Fresh Greek Salad with Chicken

A refreshing and hearty salad featuring grilled chicken, vibrant vegetables, and a light vinaigrette, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups romaine lettuce, chopped Choose firm, bright leaves. Chop into bite-sized pieces.
  • 1 cup cherry tomatoes, halved Use colorful tomatoes for a pretty plate.
  • 1 each cucumber, diced Seed if you prefer less moisture.
  • 1/2 each red onion, thinly sliced Soak slices in cold water for 5 minutes to tame the bite.
  • 1 cup feta cheese, crumbled Use block feta and crumble yourself for fresher flavor.
  • 1/2 cup Kalamata olives, pitted Rinse lightly if the jar brine is very salty.
  • 2 each grilled chicken breasts, sliced Season simply with olive oil, salt, pepper, and a pinch of oregano.
Dressing Ingredients
  • 1/4 cup olive oil Use extra virgin for best flavor.
  • 2 tablespoons red wine vinegar Taste and adjust for tang.
  • 1 teaspoon dried oregano Crush between your fingers before adding.
  • to taste none salt and pepper Start with a small pinch and adjust after tossing.

Method
 

Preparation
  1. In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
Assembly
  1. Drizzle the dressing over the salad and toss to coat gently.
  2. Top the salad with the sliced grilled chicken.
Serving
  1. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container for up to 2 days. For a delicious twist, serve with warm pita bread or a simple grain such as couscous or quinoa.