Greek Chicken Salad With Feta (Printable)
Grilled chicken atop fresh Mediterranean greens with a luscious whipped feta dressing bursting with tangy, herbaceous flavor.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tsp dried oregano
04 - 1 tsp garlic powder
05 - ½ tsp smoked paprika
06 - ½ tsp salt
07 - ¼ tsp black pepper
08 - Juice of ½ lemon
→ Salad
09 - 6 cups romaine or mixed salad greens, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup cucumber, sliced
12 - ½ cup red onion, thinly sliced
13 - ½ cup Kalamata olives, pitted
14 - 1 green bell pepper, sliced
15 - ¼ cup fresh dill, chopped
→ Creamy Whipped Feta Dressing
16 - 6 oz feta cheese, crumbled
17 - ½ cup Greek yogurt
18 - ¼ cup extra-virgin olive oil
19 - 2 tbsp fresh lemon juice
20 - 1 small garlic clove, minced
21 - 2 tbsp water, as needed for thinning
22 - Freshly ground black pepper, to taste
# Directions:
01 - In a mixing bowl, combine the olive oil, dried oregano, garlic powder, smoked paprika, salt, black pepper, and lemon juice. Add the chicken breasts and turn to coat evenly. Let marinate for at least 10 minutes at room temperature or refrigerate for up to 2 hours for deeper flavor.
02 - Preheat a grill or grill pan to medium-high heat. Grill the chicken breasts for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - In a food processor or blender, combine the crumbled feta, Greek yogurt, extra-virgin olive oil, lemon juice, minced garlic, and a pinch of black pepper. Blend until completely smooth and creamy. Add water one tablespoon at a time until the dressing reaches a pourable consistency.
04 - Arrange the chopped salad greens on a large serving platter or in individual bowls. Scatter the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, pitted Kalamata olives, and sliced green bell pepper evenly over the greens.
05 - Lay the sliced grilled chicken over the assembled salad vegetables.
06 - Drizzle the whipped feta dressing generously over the salad. Sprinkle with fresh chopped dill and serve immediately while the chicken is still warm.
# Expert Tips:
01 -
- The whipped feta dressing is so good you will want to put it on everything from roasted vegetables to a simple piece of toast.
- It comes together in about half an hour, which means dinner on a busy weeknight without sacrificing flavor or freshness.
- The combination of smoky grilled chicken with bright, crisp vegetables and tangy olives hits every note you want in a single plate.
02 -
- Do not rush the chicken resting step because slicing too early means all the juices end up on your cutting board instead of in the salad.
- The dressing thickens as it sits in the fridge, so always whisk in a splash of water or lemon juice when using leftovers.
03 -
- Bring the feta to room temperature before blending because cold feta never gets completely smooth no matter how long you run the processor.
- Dry the chicken breasts with a paper towel before marinating so the seasoning actually adheres instead of sliding off into the bowl.