Chef's Plate: Greek Chicken Salad Recipe

Prepare marinade

In a shallow bowl or large zip-top bag combine 2 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp red wine vinegar, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Whisk to combine.

Marinate chicken

Add the 2 chicken breasts to the marinade, turning to coat thoroughly. Seal or cover and refrigerate at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Cook chicken

Remove chicken from fridge 10 minutes before cooking. Preheat a grill pan or skillet over medium-high heat and brush with a little oil or spray. Sear chicken 5–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part registers 165°F (74°C) and juices run clear. For even cooking, reduce heat to medium after flipping if browning too fast.

Rest and slice

Transfer cooked chicken to a cutting board and let rest 5–7 minutes to allow juices to redistribute. Slice the breasts into 1/4-inch-thick strips or bite-sized pieces.

While chicken marinates or cooks, prepare the vegetables: chop romaine into bite-size pieces, halve the cherry tomatoes, thinly slice the red onion, and halve and pit the Kalamata olives if not already pitted. Place the chopped romaine (5 cups), cucumber slices (1 cup), halved cherry tomatoes (1 cup), sliced red onion (1/4 cup) and Kalamata olives (1/2 cup) in a large mixing bowl. Crumble 3/4 cup feta cheese and set aside to add after tossing.

Make the dressing: in a small bowl or jar combine 4 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp dried oregano, 1/2 tsp honey (or sugar), 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust seasoning — add a touch more lemon for brightness or a pinch more salt if needed.

Toss salad with dressing: Pour about two-thirds of the dressing over the salad base and toss gently to coat. Reserve the remaining dressing for guests to add more if desired.

Add chicken and feta: Arrange the sliced marinated chicken over the dressed greens and sprinkle the crumbled feta evenly on top.

Garnish and serve: Drizzle 1 tsp extra-virgin olive oil over the finished salad, sprinkle chopped fresh parsley or oregano (2 tbs), and serve with lemon wedges on the side. Serve immediately so the greens remain crisp.