Greek Salad

5 from 3 votes

We have a fresh and delicious Greek Salad recipe that always seems to hit the spot. There's so much delicious freshness, plenty of crunch and tons on flavor! Not only is our salad so easy to whip up, but it can be made all year long and makes both a fantastic side dish AND main course!

Prep Time10

Cook Time10

Marinating Time4

Total Time4 20

Course: Main Course, Salad, Side Dish

Cuisine: greek

Diet: Gluten Free

Servings:

Calories: 504kcal

Author: Teri & Jenny

Ingredients

marinated chicken

1 recipe red wine vinaigrette divided
1 boneless skinless chicken breast split in half lengthwise
1 tablespoon olive oil
salt and pepper to taste

salad

2 cups chopped romaine
3 chopped campari tomatoes (or 2 Roma tomatoes)
2 Persian cucumbers sliced on a bias
1/3 cup pitted kalamata olives or black olives
1/4 cup pickled red onions
2 ounces crumbled feta cheese

US Customary - Metric

Instructions

grilled chicken

Place chicken pieces into a shallow baking dish and season with salt and pepper.
Pour 1/2 vinaigrette over chicken, moving chicken pieces around to evenly coat. Marinate chicken in the refrigerator for at least 4 hour and up to 2 days.
Remove chicken from marinade.
Place a large pan over medium heat and add oil. Sear chicken on each side for 4 to 5 minutes or until chicken breasts have just cooked through.
Transfer chicken to a cutting board and allow them to rest, about 5 minutes.
Once chicken has rested, slice into thin strips

salad assembly

Combine romaine in a large salad bowl and toss together with 1/2 remaining vinaigrette.
Top salad with tomatoes, cucumbers, olives, pickled red onions, and feta. Gently toss together.
Top salad with sliced chicken and drizzle with remaining vinaigrette. Serve.

Notes

Prep Ahead Instructions

Vinaigrette

The vinaigrette can be made up to 10 days in advance. Store it in an airtight container or jar, in the refrigerator until ready to use. When ready to use, set vinaigrette out at room temperature before using.

Chicken

The chicken can be marinated for up to 2 days in advance. I don't recommend marinating the chicken any longer, as the acids in the vinaigrette can start breaking the chicken down, giving it an unpleasant texture.

The chicken can also be cooked up to 2 days in advance. Once chicken is cooked cool completely before transferring to an airtight container and refrigerating. I recommend not slicing the chicken until you're ready to use. This will help prevent the chicken from drying out.

Nutrition