This is a light but absolutely delicious salad recipe that’s perfect for either lunch or dinner. Freshly chopped vegetables, combined with Greek seasoned chicken combine perfectly for light flavors that perfectly complement each other. We prepared our chicken by grilling, but you can prepare it in whatever way in most convenient for you. There are plenty more items you can add to this salad like olives, so get creative. If you make the recipe, please leave us a rating and let us know what tweaks you made. We’d love to hear from you!
- 1 lb Chicken Breast
- Greek Seasoning (such as Cavendars)
- 1 head Romaine Lettuce (chopped)
- 1 cup Cherry Tomatoes (cut in half)
- 1 Cucumber (cut into small wedges)
- 1 cup Red Onion (chopped)
- Feta Cheese
- 1 Lemon (sliced)
- Fresh Baby Dill (chopped)
- 1/4 cup Olive Oil
- 2 Tbsp Red Wine Vinegar
- 1 tsp Sugar
- 1 clove Garlic (minced)
Pound your chicken breast flat to an even thickness of 1/2″-3/4″. This will help it cook evenly and make for a great salad. Liberally season your chicken breast with Greek Seasoning. Heat your grill to medium heat (400ºF), and grill the chicken breasts for 6-8 minutes per side until it reaches 165ºF.
While the chicken is grilling, assemble the salad by combining the chopped lettuce, tomatoes, cucumber and red onion and tossing together. Whisk together olive oil, red wine vinegar, sugar and garlic to make dressing. Pour into mixed vegetables and toss to coat. (Alternatively, use a purchased Greek dressing.)
Once the chicken has reached 165ºF, remove from grill, let rest for 5 minutes, then cut into chunks. Place chicken on top of mixed vegetables and top with feta cheese and fresh dill. Squeeze lemon wedges on top of salad to bring flavors to life. Enjoy!