Quick n Easy Greek Chicken Salad Recipe
This greek chicken salad recipe combines tender chicken thighs coated in a greek yogurt marinade with a tangy lemon vinaigrette and a slew of vegetables for the perfect meal prep or main dish salad. Kalamata olives, capers and feta cheese round out this Greek salad with chicken giving it a classic Mediterranean flavor.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30mins
Servings: 4
Ingredients:
For the chicken
▢⅓ cup Greek yogurt
▢¼ cup olive oil
▢1 tablespoon lemon juice
▢1 teaspoon minced garlic
▢1 teaspoon dried oregano
▢1 teaspoon salt
▢½ teaspoon black pepper
▢1 lb chicken thighs skinless and boneless
For the dressing
▢¼ cup olive oil
▢2 tablespoons red wine vinegar
▢2 tablespoons fresh lemon juice
▢2 teaspoons fresh dill chopped
▢1 teaspoon minced garlic
▢1 teaspoon dried oregano
▢½ teaspoon salt
▢½ teaspoon black pepper
For the salad
▢4 cups romaine lettuce roughly chopped
▢1 cup grape tomatoes halved
▢1 cup Persian cucumber thinly sliced
▢1 medium avocado sliced
▢¼ cup crumbled feta cheese
▢¼ cup kalamata olives
▢2 tablespoons capers
▢Lemon wedges to garnish
Instructions:
- In a large wide bowl, combine the ingredients to marinate the chicken; Greek yogurt, olive oil, lemon juice, garlic, oregano, salt, pepper, and chicken thighs. Marinate for at least 30 minutes or overnight.
- Heat a grill pan or outdoor grill; add the chicken thighs and cook over medium heat for 4-5 minutes until the chicken is cooked through with beautiful grill marks.
- Meanwhile, prepare the salad ingredients and mix them in a large bowl. Add the cooked chicken to the salad and drizzle the prepared dressing over the salad and toss.
- Garnish the salad with lemon wedges and serve immediately.
Notes:
- I love the crisp and crunch of romaine lettuce, but you can use your favorite salad greens.
- Allow the chicken to marinate for a minimum of 30 minutes or up to overnight.
- If you can’t find Persian cucumber, any kind of cucumber will work.
- Be sure to cook your chicken to an internal temperature of 165 degrees F.
- Chicken can be served hot or cold.
- Slice the chicken into strips for easy serving.
- Always use fresh lemon, garlic and herbs when possible.
- When dressing the salad, add half the dressing and mix. Only add additional dressing if needed.
Nutritional info:
Calories: 631kcal | Carbohydrates: 13g | Protein: 25g | Fat: 55g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 33g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 1306mg | Potassium: 788mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4657IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 2mg