Greek Chicken Salad With Feta (Print View)
Grilled chicken over crisp Mediterranean vegetables drizzled with creamy whipped feta dressing.
# What You Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
08 - Juice of 1/2 lemon
→ Salad Base
09 - 6 cups romaine or mixed salad greens, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup English cucumber, sliced
12 - 1/2 cup red onion, thinly sliced
13 - 1/2 cup Kalamata olives, pitted
14 - 1 green bell pepper, sliced into rings
15 - 1/4 cup fresh dill, chopped
→ Whipped Feta Dressing
16 - 6 ounces feta cheese, crumbled
17 - 1/2 cup plain Greek yogurt
18 - 1/4 cup extra-virgin olive oil
19 - 2 tablespoons fresh lemon juice
20 - 1 small garlic clove, minced
21 - 2 tablespoons water, as needed for consistency
22 - Freshly ground black pepper, to taste
# How-To Steps:
01 - In a mixing bowl, whisk together the olive oil, dried oregano, garlic powder, smoked paprika, kosher salt, black pepper, and lemon juice until well combined. Add the chicken breasts and turn to coat evenly. Let marinate for at least 10 minutes at room temperature.
02 - Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - Combine the crumbled feta, Greek yogurt, extra-virgin olive oil, lemon juice, minced garlic, and a pinch of black pepper in a food processor or blender. Blend on high until smooth and creamy. Add water one tablespoon at a time until the dressing reaches a pourable consistency.
04 - Arrange the chopped greens on a large serving platter or in a wide bowl. Scatter the cherry tomatoes, cucumber slices, red onion, Kalamata olives, and green bell pepper evenly over the greens.
05 - Arrange the sliced grilled chicken over the assembled salad vegetables.
06 - Drizzle the whipped feta dressing generously over the salad. Sprinkle with fresh chopped dill and serve immediately while the chicken is still warm.
# Expert Hints:
01 -
- The whipped feta dressing is genuinely life changing and you will want to put it on everything from roasted vegetables to toast.
- It comes together in about 35 minutes with mostly pantry staples and fresh produce.
- Gluten free and low carb without ever feeling like you are sacrificing anything.
02 -
- Do not rush the chicken resting step because slicing too early means all those flavorful juices end up on your cutting board instead of in your salad.
- Block feta in brine whips up dramatically creamier than the pre crumbled kind which tends to be dry and chalky.
03 -
- Let the dressed salad sit for two minutes before eating because those brief moments allow the flavors to marry and the greens soften just slightly.
- Whip the feta dressing in a food processor rather than by hand because the high speed aeration is what gives it that impossibly light, mousse like texture.