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Greek Salad with Grilled Chicken

Crisp vegetables, briny olives, and creamy feta with perfectly seasoned chicken — a Mediterranean lunch that actually fills you up.

lunch • prep: 15 min • cook: 10 min • serves 4

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 large English cucumber, diced
  • 2 cups cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup Kalamata olives
  • ½ cup crumbled feta cheese
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Dressing

  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano

Instructions

  1. Cook the chicken: Season chicken breasts with oregano, salt, and pepper. Grill or pan-sear over medium-high heat for 5 minutes per side until cooked through (165°F). Let rest 5 minutes, then slice.

  2. Make the dressing: Whisk together olive oil, red wine vinegar, lemon juice, garlic, and oregano.

  3. Toss the salad: Combine cucumber, tomatoes, red onion, and olives in a large bowl. Pour dressing over and toss.

  4. Serve: Divide salad among plates. Top with sliced chicken and crumbled feta.

Notes

  • Storage: Keep dressing separate if meal prepping. Salad stays fresh for 2 days undressed.
  • Variations: Skip the chicken for a vegetarian version. Add roasted chickpeas for extra protein.
  • Tips: Salt the cucumber slices and let them sit for 5 minutes, then pat dry — removes excess water so the salad doesn’t get soggy.