Chopped Greek Chicken Salad with Lemon-Oregano Vinaigrette

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1 1/4 lb boneless skinless chicken breasts
• 5 tbsp extra-virgin olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 3 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 large romaine hearts
• 1 medium English cucumber
• 1 1/2 cups cherry tomatoes
• 1/2 small red onion
• 1/2 cup pitted Kalamata olives
• 3/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions

1. 1Pat the chicken breasts dry with paper towels and place them on a plate. Drizzle with olive oil, then season both sides evenly with dried oregano, the garlic powder, salt, and black pepper, rubbing the spices in so they adhere.
2. 2Heat a large 12-inch skillet over medium-high heat for 2 minutes until hot. Add olive oil and swirl to coat. Place the chicken in the pan and cook undisturbed for 5–6 minutes until the underside is deep golden brown.
3. 3Flip the chicken, reduce heat to medium, and continue cooking 5–7 minutes more until the thickest part reaches 165°F on an instant-read thermometer and juices run clear. Transfer to a cutting board and let rest 5 minutes so the juices redistribute.
4. 4While the chicken rests, make the vinaigrette: in a small jar or bowl whisk together the remaining olive oil, lemon juice, Dijon, honey, remaining oregano, remaining salt, and remaining pepper until emulsified and slightly thickened. Taste and adjust salt or lemon if needed.
5. 5Chop the romaine into bite-size pieces and add to a very large mixing bowl. Dice the cucumber into 1/2-inch cubes, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the olives; add all of them to the bowl with the romaine.
6. 6Slice or dice the rested chicken into 1/2-inch pieces and add to the salad bowl along with the crumbled feta and chopped parsley.
7. 7Pour three-quarters of the vinaigrette over the salad. Using two large spoons or clean hands, toss thoroughly for 30–45 seconds so every piece is coated and the feta starts to cling to the vegetables and chicken.
8. 8Taste a forkful; add the remaining vinaigrette if you prefer it more dressed, then give one final gentle toss. Divide evenly among 4 bowls or meal-prep containers. Serve immediately or refrigerate up to 3 days (keep extra dressing separate if packing ahead so the greens stay crisp).