Greek Salad with Chicken

A favorite in Greek cuisine, this salad is delicious and easy to make.
Time 25 minutes
Servings 4
Difficulty Easy





  • 8 cups Romaine lettuce , chopped
  • 4 Plum tomatoes , quartered
  • 1 Cucumber , sliced into chunks
  • ¼ cup Red onion , thinly sliced
  • 10 Kalamata olives , pitted and halved


  • 2 tbsp Olive oil , extra virgin
  • 1 tbsp Red wine vinegar
  • ½ tsp Sugar , white
  • 1 clove Garlic , minced
  • To taste Salt
  • To taste Black pepper , freshly ground


  • 1 lb Chicken breast , boneless and skinless
  • 2 tbsp Olive oil , extra virgin
  • To taste Salt
  • To taste Black pepper , freshly ground
  • ¼ cup Feta cheese , crumbled
  • 2 tbsp Lemon juice


  • In a large bowl, add lettuce, tomatoes, cucumber, red onion, and Kalamata olives.
  • In a second bowl, whisk together olive oil, red wine vinegar, sugar, garlic, salt and black pepper. Set aside. 
  • Butterfly the chicken breasts by cutting breasts horizontally and opening like a book. Brush breasts with dressing. 
  • 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.
  • Pour remaining dressing over salad ingredients and season with salt and black pepper. Toss. Divide the salad evenly among 4 plates. Top each serving with sliced chicken, sprinkle with feta cheese and lemon juice. Serve.


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

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