Greek Salad with Grilled Chicken

Horiatiki, Greece’s beloved village salad, turns lunch-ready when oregano-marinated chicken hits the grill. Crisp cucumber, ripe tomatoes, Kalamata olives, and briny feta keep the bowl bright and satisfying.

Serves 4

Estimate for one serving

• 480 cal
• 32g protein
• 12g carbs
• 34g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 lb boneless skinless chicken breasts
• 6 tbsp extra-virgin olive oil
• 2 tsp dried oregano
• 2 cloves garlic cloves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 large English cucumber
• 4 medium ripe tomatoes
• 1/2 medium red onion
• 1/2 cup Kalamata olives
• 6 oz feta cheese
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley

Instructions

1. 1Pat the chicken breasts dry with paper towels.
2. 2In a bowl whisk together olive oil, dried oregano, minced garlic, salt and pepper.
3. 3Add chicken to the marinade, turning to coat; let sit 10 minutes while you prep the salad.
4. 4Cut the cucumber into half-moons about 1/4-inch thick.
5. 5Cut each tomato into 8 wedges.
6. 6Thinly slice the red onion.
7. 7Pit the Kalamata olives if needed and cut larger ones in half.
8. 8Cut the feta into 1/2-inch cubes or crumble by hand.
9. 9Whisk remaining olive oil, red wine vinegar, lemon juice, remaining oregano, salt and pepper to make the dressing.
10. 10Preheat a grill pan or outdoor grill to medium-high; lightly oil the grates.
11. 11Grill chicken 5–6 minutes per side until internal temperature reaches 165 °F; rest 5 minutes then slice against the grain.
12. 12In a large bowl gently toss cucumber, tomatoes, onion, olives and parsley with three-quarters of the dressing.
13. 13Add feta and sliced chicken on top; drizzle with remaining dressing and serve immediately.