# Greek Chicken Salad

A refreshing Mediterranean-inspired salad featuring grilled chicken over crisp salad greens, topped with cucumbers, tomatoes, feta, olives, and a zesty lemon-oregina dressing. Perfect for a light lunch or dinner.

Prep: 15 minutes · Cook: 15 minutes · Total: 30 minutes · Serves: 4

Categories: Salads, Chicken, Mediterranean

Tags: chicken, High-Protein, Healthy, Lunch, refreshing, Dinner

## Ingredients

- 8 cups salad mix or mixed greens
- 1.5 pounds boneless, skinless chicken breasts, cut into 4 portions
- 2 large cucumbers, sliced
- 4 medium Roma tomatoes, chopped
- 1 small red onion, thinly sliced
- 1 cup crumbled feta cheese
- 1 cup pitted Kalamata olives
- 1/4 cup extra-virgin olive oil (divided)
- Juice of 2 lemons (about 1/4 cup)
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- Salt and black pepper to taste

## Instructions

1. In a small bowl, whisk together 2 tablespoons olive oil, juice of 1 lemon, minced garlic, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the marinade/dressing base. Reserve half for dressing.
2. Pat chicken dry, season both sides with remaining oregano, salt, and pepper. Brush with half the marinade. Let sit for 10 minutes while preheating grill or grill pan to medium-high heat.
3. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F (75°C) and juices run clear. Rest for 5 minutes, then slice thinly.
4. In a large bowl, toss salad mix, cucumbers, tomatoes, red onion, and olives with remaining olive oil, lemon juice, reserved marinade, and season to taste.
5. Divide salad among 4 plates, top with sliced chicken and crumbled feta. Drizzle any extra dressing over top. Serve immediately.

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