Greek Salad with Grilled Chicken and Feta
This Greek Salad with Grilled Chicken and Feta features fresh veggies, juicy chicken, and tangy feta in a zesty dressing. Perfect for a healthy dinner, it’s a quick recipe that blends Mediterranean flavors into a nutritious, satisfying meal.
Why You’ll Love This Recipe
This Greek salad with grilled chicken and feta is a nutritious, healthy dinner idea that combines fresh veggies, juicy grilled chicken, and tangy feta with a zesty dressing, perfect for a light yet satisfying meal. Quick to prepare with minimal cooking, it’s packed with protein, vitamins, and flavor. Versatile—add your favorite herbs—this recipe offers a guilt-free indulgence that’s both delicious and wholesome.
Recipe Tips and Tricks
- Use Fresh Veggies: Enhances flavor and crunch.
- Grill Chicken Evenly: Ensures juicy, tender meat.
- Crumble Feta Freshly: Adds better texture.
- Make Dressing Ahead: Allows flavors to meld.
- Chill Salad Slightly: Enhances the refreshing taste.
- Toss Gently: Prevents breaking the ingredients.
- Season to Taste: Adjust salt and pepper as needed.
- Serve Immediately: Maximizes freshness.
- Use Quality Olive Oil: Boosts dressing flavor.
- Avoid Overcooking Chicken: Keeps it moist.
Greek Salad with Grilled Chicken and Feta
Fresh Greek salad with grilled chicken, feta, healthy dinner.
Ingredients
- ¼ cup Kalamata olives
- ½ cup crumbled feta cheese
- ½ medium red onion
- ½ tsp salt
- 1 large cucumber
- 1 lb boneless, skinless chicken breasts
- 1 tsp oregano
- 2 medium tomatoes
- 2 tbsp lemon juice
- 3 tbsp olive oil
Instructions
- Prep the Chicken: Season chicken breasts with salt and a pinch of oregano.
- Grill the Chicken: Heat a grill pan over medium heat with 1 tbsp olive oil. Grill chicken for 5-7 minutes per side until fully cooked. Set aside to rest.
- Prepare the Veggies: Dice cucumber and tomatoes, and thinly slice red onion.
- Assemble the Salad Base: In a large bowl, combine cucumber, tomatoes, red onion, and Kalamata olives.
- Make the Dressing: In a small bowl, whisk together 2 tbsp olive oil, lemon juice, oregano, and remaining salt.
- Toss the Salad: Drizzle dressing over the veggies and toss gently to coat.
- Slice the Chicken: Cut the rested chicken into thin slices.
- Add Chicken and Feta: Arrange chicken slices over the salad and sprinkle with crumbled feta.
- Rest the Dish: Let the salad sit for 5 minutes to allow flavors to meld.
- Serve and Enjoy: Serve immediately as a refreshing, healthy dinner, and savor the Mediterranean goodness!
Notes
- Use fresh veggies for best flavor; grill chicken evenly for juiciness.
- Crumble feta freshly for texture; make dressing ahead for depth.
- Store leftovers promptly to maintain freshness; serve cold to preserve crunch.
- This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 373Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 13gCholesterol 113mgSodium 605mgCarbohydrates 8gFiber 2gSugar 4gProtein 39g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Breasts (1 lb): Boneless, skinless for tenderness.
- Cucumber (1 large): Diced for crunch.
- Tomatoes (2 medium): Chopped for juiciness.
- Red Onion (½ medium): Thinly sliced for bite.
- Feta Cheese (½ cup): Crumbled for tanginess.
- Kalamata Olives (¼ cup): Pitted for briny flavor.
- Olive Oil (3 tbsp): Extra virgin for dressing.
- Lemon Juice (2 tbsp): Fresh for zesty kick.
- Oregano (1 tsp): Dried for Mediterranean aroma.
- Salt (½ tsp): Enhances flavor; adjust to taste.
Variations and Substitutions
- Protein Swap: Use grilled shrimp or tofu.
- Veggie Swap: Replace cucumber with bell peppers.
- Cheese Swap: Use goat cheese instead of feta.
- Olive Swap: Use green olives or omit.
- Oil Swap: Use avocado oil for dressing.
- Citrus Swap: Use red wine vinegar instead of lemon.
- Herb Swap: Add fresh parsley or dill.
- Low-Sodium: Reduce or skip salt based on olives.
Storage Options
- Refrigerator: Store salad and chicken separately in airtight containers for up to 2 days; add dressing before serving.
- Freezer: Not recommended due to texture loss.
- Reheating: Serve cold; avoid reheating chicken to preserve flavor.
Dish Gallery
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