Fresh Greek Salad with Chicken
A vibrant and flavorful salad combining grilled chicken, fresh vegetables, feta, and a simple olive oil dressing, perfect for a light meal or side dish.
Ingredients
For the Base
- 2 cups mixed greens Use romaine, baby spinach, or a spring mix if you prefer different texture or flavor.
- 1 cup cherry tomatoes, halved Grape tomatoes work the same; halving keeps juicy bursts controlled.
- 1 medium cucumber, diced Use English cucumber for a milder taste; peel if bitter.
- 1/2 medium red onion, thinly sliced Soak in cold water for a milder flavor if desired.
- 1 cup feta cheese, crumbled Reduced-sodium feta or goat cheese can be used for lower sodium.
- 1/2 cup kalamata olives, pitted Can substitute with black or green olives for a milder taste.
For the Protein
- 2 pieces grilled chicken breasts, sliced Use leftover rotisserie chicken or baked chicken breasts to speed prep.
For the Dressing
- 1/4 cup olive oil Extra-virgin olive oil provides the best flavor.
- 2 tablespoons red wine vinegar Can substitute with white wine vinegar or lemon juice.
- 1 teaspoon dried oregano Fresh chopped oregano can be used — about 1 tablespoon.
- to taste Salt and pepper Adjust to personal preference.
Instructions
Preparation
- Rinse and dry the mixed greens.
- Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
Combine the salad base
- In a large bowl, add the mixed greens, cherry tomatoes, cucumber, red onion, feta, and kalamata olives.
- Gently toss to mix.
Make the dressing
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, and salt and pepper to taste until well blended.
Dress the salad
- Drizzle the dressing over the salad and toss to combine.
Add the chicken and serve
- Top the salad with the sliced grilled chicken and serve immediately.
Notes
For best freshness, store components separately until serving. Warm chicken before slicing for better texture. Adjust dressing to taste before mixing into the salad.