Greek Salad with Chicken

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A favorite in Greek cuisine, this salad is delicious and easy to make

YIELD

4 Servings

TOTAL TIME

25 minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Romaine lettuce, chopped 

600 g

8 cups

Plum tomatoes, quartered 

200 g / 8 oz 

4 tomatoes 

Cucumber, sliced into chunks 

400 g

1 cucumber 

Red onion, thinly sliced

75 g

¼ cup 

Kalamata olives, pitted and halved 

40 g

About 10 olives

Olive oil, extra virgin

30 g

30 mL  / 2 tbsp

Red wine vinegar 

15 g

15 mL / 1 tbsp

Sugar, white

2 g

½ tsp

Garlic, minced

3 g

1 clove

Salt

to taste

-

Black pepper, freshly ground

to taste

-

Chicken, breast, boneless & skinless 

450 g / 1 lb

2 breasts

Olive oil, extra virgin

30 g 

30 mL / 2 tbsp

Salt

to taste

-

Black pepper, freshly ground  

to taste

-

Feta cheese, crumbled

40 g

¼ cup

Lemon juice

for garnish

1 lemon

METHOD

  1. To a large bowl, add lettuce, tomatoes, cucumber, red onion, and Kalamata olives.
  2. In another bowl, whisk together olive oil, red wine vinegar, sugar, garlic, salt and black pepper. Set aside. 
  3. Butterfly the chicken breasts by cutting breasts horizontally and opening like a book. Brush breasts with dressing. 
  4. Heat a skillet over medium heat. Add 1 tbsp of olive oil. Cook one chicken breast for 4 minutes on each side, or until chicken reaches an internal temperature of 74°C / 165°F. Cut into .635 cm /  ¼” thick slices. Repeat with the second breast.
  5. Pour remaining dressing over salad ingredients and season with salt and black pepper. Toss. 
  6. Divide the salad. Top each serving with sliced chicken, sprinkle with feta cheese and lemon juice. Serve.

NOTES

  • You can use iceberg lettuce instead of romaine if you prefer

  • Garnish your salad with chopped parsley if you have some on hand

  • If tomatoes aren’t in season, use cherry tomatoes as they are juicy