Greek Chicken Salad Recipe

Make marinade

In a shallow bowl or zip-top bag combine 3 tbsp olive oil, 2 tbsp fresh lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Whisk or shake to emulsify.

Add 1 lb chicken breasts to the marinade, turning to coat evenly. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours. If chilled, bring chicken to room temperature 15 minutes before cooking.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil the grill grates or pan.

Remove chicken from marinade, letting excess drip off. Grill chicken 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary with thickness. Alternatively, cook in a preheated skillet over medium-high heat with 1 tbsp olive oil, 5–7 minutes per side.

Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-size pieces.

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp dried oregano, 1/2 tsp honey (optional), 1/2 minced garlic clove, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, pepper or honey as needed.

Prepare vegetables: halve cherry tomatoes; peel (if desired) and slice the English cucumber into half-moons about 1/4-inch thick; thinly slice red onion and separate into rings; roughly chop parsley.

In a large bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, sliced cucumber, 1/4 cup sliced red onion, and 1/2 cup halved Kalamata olives.

Add the sliced grilled chicken on top of the greens mixture.

Drizzle about two-thirds of the dressing over the salad (reserve remainder for guests), then gently toss to combine so the dressing coats the ingredients evenly. Taste and add more dressing if desired.

Sprinkle 3/4 cup crumbled feta and 2 tbsp chopped parsley over the salad. Serve with lemon wedges on the side for squeezing and the remaining dressing on the table.