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Greek chicken salad with greens, sliced tomatoes, cucumbers, sliced grilled chicken on a black plate with a side of vinaigrette in a black dish on the side with a knife and fork.

Greek Chicken Salad

olives, feta, chickpeas, lemon dressing

STARS

You can almost see Athens from this towering salad. Take the building blocks of Mediterranean cuisine—romaine, olives, feta, chickpeas, and cherry tomatoes—and use them to support a grilled breast of marinated chicken. Splash on bright lemon dressing and delight in a light crunchy dinner.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  2 hours
Active Time:  15 minutes
Ingredients

Chicken Marinade

  • ¼ cup olive oil 
  • 1½ tablespoon balsamic vinegar
  • 1½ tablespoon lemon juice 
  • 1 teaspoon oregano 
  • 3 garlic cloves, pressed 
  • ¼ teaspoon cane sugar
  • 1 teaspoon Kosher salt 
  • ½ teaspoon sweet paprika
  • 4 medium (about 5oz/142g each) skinless boneless chicken breasts 

Salad

  • 1 15.5-ounce can chickpeas, drained and rinsed 
  • 1 teaspoon olive oil 
  • 2 tablespoons fresh dill, chopped
  • 4 cups romaine lettuce, shredded
  • 1 cup Lacinato kale, shredded
  • 1 cup red cabbage, shredded
  • 1 large cucumber, cut into half moons 
  • 1 cup cherry tomatoes, halved
  • ½ cup feta cheese, crumbled
  • 2 tablespoons mixed pitted olives 
  • ¼ cup fresh mint, finely chopped

Lemon Dressing (optional)

  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 shallot, chopped
  • 1 tablespoon Dijon mustard 
  • Salt and pepper 
Directions
1
Combine all the marinade ingredients in a large container and add the chicken breasts; toss to cover and refrigerate for 2 hours (or overnight).
2
Preheat the oven to 375°F.
3
Heat a grill pan or large skillet on high heat and add the marinated chicken. Cook for about 2 minutes per side, until grill marks appear. Place the pan in the oven (or use a baking sheet) and roast for 15 to 18 minutes, or until the internal temperature of the chicken reaches 160°F. 
4
Transfer the chicken breasts to a cutting board, tent with aluminum foil, and let rest for about 5 to 10 minutes before slicing 3/4-inch thick. 
5
Meanwhile, combine the chickpeas, olive oil and dill in a bowl and set aside.
6
In a large mixing bowl, toss together the lettuce, kale, and cabbage and divide between 4 serving plates. Arrange the sliced chicken breasts, chickpeas, cucumber, tomatoes, feta, and olives on top and scatter the mint over the salad.
7
Blend or whisk together all the dressing ingredients and season to taste. Serve on the side or on top. 

Greek Chicken Salad

olives, feta, chickpeas, lemon dressing

STARS

You can almost see Athens from this towering salad. Take the building blocks of Mediterranean cuisine—romaine, olives, feta, chickpeas, and cherry tomatoes—and use them to support a grilled breast of marinated chicken. Splash on bright lemon dressing and delight in a light crunchy dinner.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  2 hours
Active Time:  15 minutes
Servings:  4

Ingredients

Chicken Marinade

  • ¼ cup olive oil 
  • 1½ tablespoon balsamic vinegar
  • 1½ tablespoon lemon juice 
  • 1 teaspoon oregano 
  • 3 garlic cloves, pressed 
  • ¼ teaspoon cane sugar
  • 1 teaspoon Kosher salt 
  • ½ teaspoon sweet paprika
  • 4 medium (about 5oz/142g each) skinless boneless chicken breasts 

Salad

  • 1 15.5-ounce can chickpeas, drained and rinsed 
  • 1 teaspoon olive oil 
  • 2 tablespoons fresh dill, chopped
  • 4 cups romaine lettuce, shredded
  • 1 cup Lacinato kale, shredded
  • 1 cup red cabbage, shredded
  • 1 large cucumber, cut into half moons 
  • 1 cup cherry tomatoes, halved
  • ½ cup feta cheese, crumbled
  • 2 tablespoons mixed pitted olives 
  • ¼ cup fresh mint, finely chopped

Lemon Dressing (optional)

  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 shallot, chopped
  • 1 tablespoon Dijon mustard 
  • Salt and pepper 

Directions

1
Combine all the marinade ingredients in a large container and add the chicken breasts; toss to cover and refrigerate for 2 hours (or overnight).
2
Preheat the oven to 375°F.
3
Heat a grill pan or large skillet on high heat and add the marinated chicken. Cook for about 2 minutes per side, until grill marks appear. Place the pan in the oven (or use a baking sheet) and roast for 15 to 18 minutes, or until the internal temperature of the chicken reaches 160°F. 
4
Transfer the chicken breasts to a cutting board, tent with aluminum foil, and let rest for about 5 to 10 minutes before slicing 3/4-inch thick. 
5
Meanwhile, combine the chickpeas, olive oil and dill in a bowl and set aside.
6
In a large mixing bowl, toss together the lettuce, kale, and cabbage and divide between 4 serving plates. Arrange the sliced chicken breasts, chickpeas, cucumber, tomatoes, feta, and olives on top and scatter the mint over the salad.
7
Blend or whisk together all the dressing ingredients and season to taste. Serve on the side or on top. 
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