Greek Chicken Salad Feta (Printer-Friendly)
Grilled chicken over crisp Mediterranean greens topped with creamy whipped feta dressing.
# What You'll Need:
→ Chicken Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
08 - Juice of 1/2 lemon
→ Salad Base
09 - 6 cups romaine or mixed salad greens, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup cucumber, sliced
12 - 1/2 cup red onion, thinly sliced
13 - 1/2 cup Kalamata olives, pitted
14 - 1 green bell pepper, sliced
15 - 1/4 cup fresh dill, chopped
→ Whipped Feta Dressing
16 - 6 ounces feta cheese, crumbled
17 - 1/2 cup plain Greek yogurt
18 - 1/4 cup extra-virgin olive oil
19 - 2 tablespoons fresh lemon juice
20 - 1 small garlic clove, minced
21 - 2 tablespoons water, as needed for thinning
22 - Freshly ground black pepper, to taste
# How to Make It:
01 - In a mixing bowl, whisk together the olive oil, dried oregano, garlic powder, smoked paprika, kosher salt, black pepper, and lemon juice until well combined. Add the chicken breasts, turning to coat evenly on all sides. Allow to marinate at room temperature for at least 10 minutes, or refrigerate for up to 2 hours for deeper flavor penetration.
02 - Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken breasts for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
03 - In a food processor or blender, combine the crumbled feta cheese, Greek yogurt, extra-virgin olive oil, fresh lemon juice, minced garlic, and a pinch of black pepper. Blend on high until completely smooth and creamy, scraping down the sides as needed. Add water one tablespoon at a time until the dressing reaches a pourable, drizzle-friendly consistency.
04 - Arrange the chopped salad greens in a large serving bowl or on a wide platter. Evenly distribute the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, pitted Kalamata olives, and sliced green bell pepper over the greens.
05 - Arrange the sliced grilled chicken breast pieces over the assembled salad vegetables in an even layer.
06 - Drizzle the whipped feta dressing generously over the entire salad. Sprinkle with freshly chopped dill and serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- The whipped feta dressing is so good you will want to put it on literally everything from roasted vegetables to sandwiches to a simple spoon.
- It comes together in about thirty five minutes, which feels almost too fast for something that tastes like a lazy Mediterranean summer lunch.
- Gluten free and low carb without trying too hard, this is the rare healthy dinner that nobody at the table complains about.
02 -
- Under marinated chicken is still fine, but chicken that marinates too long in lemon juice will actually start to break down and get mushy, so keep it under two hours.
- The dressing thickens as it sits in the fridge, so always stir in a splash of water or lemon juice when reheating leftovers to bring it back to life.
- Resting the grilled chicken is not optional and cutting into it immediately means all those beautiful juices end up on the board instead of in your salad.
03 -
- Let the feta come to room temperature before blending because cold feta never gets completely smooth and you will end up with grainy dressing no matter how long you run the machine.
- Slice the chicken against the grain and at a slight angle for the most tender, visually appealing pieces that feel like something from a restaurant.