This Greek Salad with Chicken is super easy to make. I made a simple marinade for the chicken as well as a homemade Greek salad dressing that is oh so savory!

I have been on a salad kick all summer and one of my favorite go-to salads has been this Greek Salad with Chicken. It’s so light and refreshing, which is perfect when it’s so hot outside!

To make this start by marinating the chicken. For the marinade mix together:

1/4 cup EVOO
1 Tbs Balsamic Vinegar
1 Clove Minced Garlic
2 tsp Dried Oregano
1/4 tsp Sea Salt
1/4 tsp Pepper
1/4 tsp Dijon

Place the chicken in a ziplock bag and pour the marinade over it and seal it up. Refrigerate 30 minutes or up to 4 hours. The longer you marinate the more flavorful it will be.

For the homemade Greek Salad Dressing mix together:

1/2 cup EVOO
2 Tbs Balsamic Vinegar
1 Tbs Dried Oregano
1/2 tsp Sea Salt
1/2 tsp Pepper
1 Clove Minced Garlic
1/2 tsp Dijon

Then heat a large skillet over med/high heat. Add Chicken and cook 4-5 minutes each side or until internal temp is 165F. Remove the chicken and let it rest 5 minutes before chopping it up.

In a large bowl mix together the ingredients for the salad:

8 oz Romaine Lettuce chopped
10 oz Cherry or Grape Tomatoes
1 English Cucumber sliced
1/4 of a Red Onion sliced thin
1/2 cup Pitted Kalamata Olives
1/4 cup Feta Cheese crumbles
The cooked Chicken chopped up

Pour your desired amount of the Greek dressing over it and mix well

I have also added Peperoncino to this salad and found it as a wonderful addition. They have a bit of a kick, so if you’re not a fan of spiciness just leave it out.

We ate this as the main meal which is 4 servings, if you are serving as a side salad it will yield more.

More Salad Recipes

Greek Salad with Chicken and a bottle of dressing

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Cheers!

Greek Salad with Chicken

Sara

This Greek Salad with Chicken is super easy to make. I made a simple marinade for the chicken as well as a homemade Greek salad dressing that is oh so savory!

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Prep Time 10

Cook Time 10

Total Time 20

Course Salad

Cuisine Greek

Servings

Calories 594 kcal

Ingredients

For the marinade:

1/4 cup EVOO
1 Tbs Balsamic Vinegar
1 Clove Minced Garlic
2 tsp Dried Oregano
1/4 tsp Sea Salt
1/4 tsp Pepper
1/4 tsp Dijon
1 lb Chicken Tenderloins or Cutlets

For the Greek Dressing:

1/2 cup EVOO
2 Tbs Balsamic Vinegar
1 Tbs Dried Oregano
1/2 tsp Sea Salt
1/2 tsp Pepper
1 Clove Minced Garlic
1/2 tsp Dijon

For the Salad:

8 oz Romaine Lettuce chopped
10 oz Cherry or Grape Tomatoes
1 English Cucumber sliced
1/4 of a Red Onion sliced thin
1/2 cup Pitted Kalamata Olives
1/4 cup Feta Cheese crumbles

Instructions

Place Chicken in a large ziplock bag.
Whisk together the ingredients for the marinade, pour over Chicken, seal the bag and place in the fridge to marinate 30 minutes or up to 4 hours
Whisk together the ingredients for the salad dressing and refrigerate until ready to use
Heat a large skillet over med/high heat
Add Chicken and cook 4-5 minutes each side or until internal temp is 165F
Remove chicken and let it rest 5 minutes before chopping it up
Mix together ingredients for the salad and pour your desired amount of the Greek dressing over it and mix well
Add the chopped Chicken to the salad and serve
Enjoy!

Notes

The Greek Salad Dressing will keep for about 2 weeks in the fridge in an air tight container.

Nutrition

Calories: 594kcalCarbohydrates: 13gProtein: 28gFat: 49gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 33gTrans Fat: 0.01gCholesterol: 81mgSodium: 1393mgPotassium: 909mgFiber: 4gSugar: 6gVitamin A: 5786IUVitamin C: 16mgCalcium: 143mgIron: 3mg

Keyword Greek Salad, Greek Salad with Chicken, Mediterranean diet, salad

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