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