Greek Chicken Salad with Feta (Printable)
Grilled chicken over fresh Mediterranean vegetables with a tangy whipped feta dressing. Ready in 35 minutes.
# What You’ll Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts (about 6 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon freshly ground black pepper
→ Salad
07 - 4 cups chopped romaine lettuce or mixed greens
08 - 1 cup cherry tomatoes, halved
09 - 1 medium cucumber, sliced
10 - 1/2 small red onion, thinly sliced
11 - 1/2 cup kalamata olives, pitted and halved
12 - 1/2 cup roasted red peppers, sliced into strips
→ Whipped Feta Dressing
13 - 1/2 cup crumbled feta cheese
14 - 1/4 cup plain Greek yogurt
15 - 2 tablespoons olive oil
16 - 1 tablespoon fresh lemon juice
17 - 1 small garlic clove, minced
18 - 1/4 teaspoon dried oregano
19 - Kosher salt and freshly ground black pepper to taste
→ Optional Garnishes
20 - Fresh dill or flat-leaf parsley, chopped
21 - Extra crumbled feta cheese
# Steps:
01 - Preheat an outdoor grill or grill pan over medium-high heat until it reaches approximately 400°F.
02 - Brush the chicken breasts evenly with olive oil, then season both sides with dried oregano, garlic powder, kosher salt, and freshly ground black pepper.
03 - Place the seasoned chicken onto the hot grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing diagonally into 1/2-inch strips.
04 - While the chicken rests, combine the crumbled feta, Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, and a pinch each of salt and pepper in a food processor. Blend on high for 30 to 45 seconds until smooth, light, and fluffy. Taste and adjust the seasoning as needed.
05 - Arrange the chopped romaine or mixed greens on a large serving platter or in individual bowls. Scatter the cherry tomatoes, sliced cucumber, red onion, kalamata olives, and roasted red peppers evenly over the greens.
06 - Lay the sliced grilled chicken over the assembled salad. Drizzle generously with the whipped feta dressing, allowing it to cascade over the chicken and vegetables.
07 - Finish with a sprinkle of chopped fresh dill or parsley and additional crumbled feta if desired. Serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- The whipped feta dressing is the kind of thing you will want to put on everything from roasted vegetables to a simple sandwich.
- It comes together in about half an hour, which means you can pull it off on a weeknight without breaking a sweat.
- Everything is gluten free and low carb, so you can serve it to almost anyone without a second thought.
02 -
- The dressing will thicken in the fridge, so stir in a splash of water or lemon juice when you pull it out to bring back that pourable consistency.
- Do not slice the chicken while it is piping hot or you will lose half the moisture onto your cutting board instead of keeping it in the meat where it belongs.
03 -
- Use a block of full fat feta from the deli section rather than the pre crumbled tubs, because the moisture content is what makes the dressing silky instead of grainy.
- Blend the dressing a full minute longer than you think is necessary since the extra time is what transforms it from good to impossibly light and spreadable.