Grilled chicken fresh greens feta cheese kalamata olives tomato cucumbers basil vinaigrette

In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken breasts and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

Marinate the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard any leftover marinade. Grill the chicken breasts for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F or 75°C). Once cooked, let the chicken rest for 5 minutes before slicing.

Grill the Chicken

In a large bowl, combine the mixed greens, cherry tomatoes, diced cucumber, kalamata olives, feta cheese, and chopped basil. Toss gently to mix all the ingredients.

Prepare the Salad

In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined. Adjust seasoning to taste.

Make the Vinaigrette

Slice the grilled chicken and place it on top of the prepared salad. Drizzle the vinaigrette over the salad and chicken. Toss gently to combine before serving.

Combine and Serve

Chicken breasts

Olive oil

Lemon juice

greek chicken

Recipe information

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