Greek Chicken Salad With Feta (Printable)
Grilled chicken over crisp greens with a tangy whipped feta dressing. Mediterranean flavors in every bite.
# What You'll Need:
→ Grilled 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 Base
07 - 4 cups chopped romaine lettuce or mixed greens
08 - 1 cup cherry tomatoes, halved
09 - 1 medium 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 freshly ground black pepper to taste
→ Garnishes
20 - Fresh dill or flat-leaf parsley, chopped
21 - Additional crumbled feta cheese
# How to Make It:
01 - Preheat an outdoor grill or grill pan over medium-high heat until thoroughly hot.
02 - Coat the chicken breasts evenly with olive oil, dried oregano, garlic powder, salt, and black pepper, rubbing the seasoning into both sides.
03 - Place the seasoned chicken on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
04 - Combine the crumbled feta, Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a food processor. Blend until the mixture is completely smooth and fluffy, scraping down the sides as needed. Taste and adjust the seasoning.
05 - Arrange the chopped romaine or mixed greens on a large serving platter or in individual bowls. Distribute the cherry tomatoes, cucumber slices, red onion, kalamata olives, and roasted red peppers evenly over the greens.
06 - Layer the sliced grilled chicken over the salad. Drizzle generously with the whipped feta dressing, allowing it to coat the ingredients.
07 - Finish with chopped fresh dill or parsley and an extra sprinkle of crumbled feta. Serve immediately while the chicken is still warm.
# Expert Suggestions:
01 -
- The whipped feta dressing tastes like something you would pay sixteen dollars for at a trendy restaurant, but it comes together in about ninety seconds.
- It handles weeknight dinners and weekend lunch guests with equal grace, and nobody guesses how simple it was.
02 -
- Do not skip the chicken resting step or you will lose half the juices onto your cutting board instead of into the salad where they become part of the dressing.
- The whipped feta thickens as it chills, so if you make it ahead, let it sit at room temperature for fifteen minutes and stir before drizzling.
03 -
- Pat the chicken completely dry with paper towels before adding the oil and seasoning, because moisture is the enemy of a good sear.
- A splash of warm water blended into the feta dressing at the last second makes it pourable and silky in a way that looks professionally finished.