Description
A fresh and healthy Greek chicken salad featuring tender grilled or roasted chicken breasts combined with crisp cucumbers, sweet cherry tomatoes, tangy feta cheese, and a zesty homemade dressing. Perfect for a light lunch or dinner, this easy-to-make salad is bursting with Mediterranean flavors and wholesome ingredients.
Ingredients
Scale
Chicken
- 1 pound Boneless Skinless Chicken Breasts (Approximately 2 breasts, grilled or roasted)
Dressing
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 clove Garlic (Minced)
- 0.5 teaspoon Salt (To taste)
- 0.25 teaspoon Black Pepper (Freshly ground, to taste)
Salad
- 1 cup Cherry Tomatoes (Halved)
- 1 medium Cucumber (Diced)
- 0.25 cup Red Onion (Thinly sliced)
- 0.5 cup Feta Cheese (Crumble over salad)
- 0.25 cup Fresh Parsley (Chopped, for garnish)
Instructions
- Preheat grill or oven: Preheat your grill or oven to medium-high heat to prepare for cooking the chicken.
- Season the chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and freshly ground black pepper.
- Cook the chicken: Grill or roast the chicken breasts for 6-7 minutes on each side until fully cooked, reaching an internal temperature of 165°F (75°C).
- Rest and slice: Let the cooked chicken rest for a few minutes to retain juices, then slice it into thin strips for the salad.
- Prepare the vegetables: In a large bowl, combine the diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
- Make the dressing: In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, salt, and black pepper until emulsified.
- Combine salad: Add the sliced chicken to the bowl with the vegetables, drizzle the dressing over, and toss gently to evenly combine all ingredients.
- Finish and serve: Crumble the feta cheese over the top of the salad and sprinkle with chopped fresh parsley just before serving for a burst of flavor and color.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- For added flavor, marinate the chicken in some of the dressing before cooking.
- Substitute fresh lemon juice for red wine vinegar if desired for a brighter dressing.
- This salad can be served chilled or at room temperature, making it perfect for meal prep.
- To make the salad vegan, omit the chicken and feta cheese or replace with plant-based alternatives.
