Greek Chicken Salad

Ingredients

• 1 1/4 lb chicken breast
• 4 tbsp olive oil
• 3 tbsp red wine vinegar
• 2 tbsp lemon juice
• 2 tsp dried oregano
• 2 clove garlic, minced
• 8 cup romaine lettuce, chopped
• 1 cucumber, sliced
• 2 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup feta cheese, crumbled
• 4 tbsp black olives
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Whisk 3 tablespoons olive oil, the vinegar, lemon juice, oregano, garlic, salt and pepper. Reserve half for the dressing.
2. Toss the chicken with the other half of the mixture and let stand 10 minutes.
3. Heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Cook the chicken 5 to 6 minutes per side until it reaches 165°F, then rest 5 minutes and slice.
4. Toss the romaine, cucumber, tomatoes, red onion and olives with the reserved dressing in a large bowl.
5. Top with the sliced chicken and feta and serve.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).