Healthy Greek Salad with Chicken
A light and fresh salad featuring grilled chicken, vibrant vegetables, and a quick vinaigrette, perfect for busy weeknights.
Ingredients
Salad Ingredients
- 2 cups romaine lettuce, chopped (Tear the outer leaves by hand for better texture. Chill for extra crunch.)
- 1 cup cherry tomatoes, halved (Use a mix of red and yellow for color. Pat dry if very juicy.)
- 1 cucumber, diced (Use English cucumbers for fewer seeds.)
- 1/4 red onion, thinly sliced (Soak in cold water for 5 minutes to mellow the bite.)
- 1/2 cup Kalamata olives, pitted (Rinse if too briny. Chop for easier bites.)
- 1/2 cup feta cheese, crumbled (Use block feta for creaminess, reserve extra for topping.)
- 1 pound grilled chicken breast, sliced (Marinate in lemon juice and oregano for added flavor.)
Dressing
- 2 tablespoons olive oil (Use extra virgin olive oil for the best flavor.)
- 1 tablespoon red wine vinegar (Add more for extra tang if desired.)
- 1 teaspoon dried oregano (Crush before adding to release aroma.)
- to taste salt and pepper (Adjust after tossing.)
Instructions
Preparation
- In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
Assembly
- Drizzle the dressing over the salad and toss gently so the feta stays in nice crumbles.
- Top the salad with sliced grilled chicken, arranging it for presentation.
- Serve immediately or store components separately for meal prep.
Notes
Store salad components separately for best texture. Dressing can be made ahead and stored for up to 5 days.