Greek Grilled Chicken Salad
Ingredients
Chicken & Marinade:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
½ tsp garlic powder
Salt and black pepper to taste
The Salad Base:
1 large head of romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 English cucumber, diced
¼ cup Kalamata olives, pitted and halved
½ cup feta cheese, crumbled
Greek Vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
½ tsp dried oregano
Salt and pepper to taste
Instructions
Marinate the Chicken: In a bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Toss the chicken breasts in the marinade until evenly coated. Let them sit for 10 minutes (or cover and refrigerate overnight for deeper flavor).
Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken for about 5–6 minutes per side, or until the exterior is beautifully charred and the internal temperature reaches 165°F (74°C). Remove from heat, let it rest for 5 minutes, then slice into strips.
Assemble the Base: In a large mixing bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, and Kalamata olives.
Dress and Toss: Whisk the vinaigrette ingredients together in a small cup. Drizzle over the salad base and toss gently to coat.
Serve: Divide the dressed salad into two bowls. Top each with the warm, sliced grilled chicken and finish with a generous sprinkle of crumbled feta cheese, exactly