Greek Chicken Salad With Feta (Print)
Grilled chicken over crisp veggies with tangy whipped feta dressing. Mediterranean freshness in every bite.
# Ingredient list:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Salad Vegetables
07 - 4 cups chopped romaine lettuce or mixed greens
08 - 1 cup cherry tomatoes, halved
09 - 1 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
→ 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 - Salt and pepper to taste
→ Optional Garnishes
20 - Fresh dill or parsley, chopped
21 - Extra crumbled feta cheese
# Directions:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Rub the chicken breasts evenly with olive oil, dried oregano, garlic powder, salt, and black pepper.
03 - Grill the seasoned chicken for 5 to 7 minutes per side until fully cooked through. Let rest for 5 minutes, then slice into strips.
04 - Combine the crumbled feta, Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a food processor. Blend until smooth and fluffy, then adjust seasoning to taste.
05 - Arrange the romaine or mixed greens, cherry tomatoes, cucumber, red onion, kalamata olives, and roasted red peppers on a large serving platter or in a bowl.
06 - Top the salad with the sliced grilled chicken.
07 - Drizzle generously with the whipped feta dressing. Garnish with fresh herbs and extra crumbled feta if desired. Serve immediately.
# Expert Tips:
01 -
- The whipped feta dressing is the kind of thing you will want to put on everything from roasted vegetables to a simple spoon.
- It comes together in thirty five minutes flat, and most of that is the chicken grilling while you lazily chop vegetables.
- It tastes like something you would order at a restaurant but requires zero culinary training to pull off.
02 -
- Do not skip resting the chicken because slicing it immediately means all those delicious juices end up on your cutting board instead of in the salad.
- The dressing thickens as it chills, so if you make it ahead, let it sit at room temperature for fifteen minutes and stir before drizzling.
- Pound the chicken to an even thickness before seasoning if your breasts are thick on one end and thin on the other, which prevents dry edges and raw centers.
03 -
- Block feta packed in brine blends dramatically smoother than pre crumbled feta, which often contains anti caking agents that leave the dressing grainy.
- Taste the dressing after blending and adjust salt carefully because feta is already quite salty, and you can always add more but cannot take it away.