Description
This Fresh Greek Chicken Salad is a light and healthy meal perfect for warm days or anytime you want a nutritious, flavorful dish. Featuring tender grilled or roasted chicken breasts paired with crisp cucumber, juicy cherry tomatoes, red onion, and tangy feta cheese, all tossed in a simple homemade olive oil and red wine vinegar dressing. It’s a refreshing Mediterranean-inspired salad that’s quick to prepare and satisfying.
Ingredients
Scale
Chicken
- 1 pound Boneless Skinless Chicken Breasts (Approximately 2 breasts, grilled or roasted)
Salad
- 1 cup Cherry Tomatoes (Halved)
- 1 medium Cucumber (Diced)
- 0.25 cup Red Onion (Thinly sliced)
- 0.5 cup Feta Cheese (Crumble over salad)
- 0.25 cup Fresh Parsley (Chopped, for garnish)
Dressing
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 clove Garlic (Minced)
- 0.5 teaspoon Salt (To taste)
- 0.25 teaspoon Black Pepper (Freshly ground, to taste)
Instructions
- Preheat grill or oven: Preheat your grill or oven to medium-high heat to prepare for cooking the chicken breasts.
- Season chicken: Pat the chicken breasts dry with a paper towel and season both sides with salt and freshly ground black pepper.
- Cook chicken: Grill or roast the chicken for 6-7 minutes on each side until fully cooked, reaching an internal temperature of 165°F (74°C).
- Rest and slice chicken: Allow the cooked chicken to rest for a few minutes to retain juices before slicing into thin strips.
- Combine salad vegetables: In a large bowl, mix together the diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
- Make dressing: In a separate bowl, whisk together extra virgin olive oil, red wine vinegar, minced garlic, salt, and pepper until well combined.
- Toss salad: Add the sliced chicken to the vegetable bowl, pour the dressing over the top, and gently toss everything together until evenly coated.
- Garnish and serve: Crumble feta cheese over the salad and sprinkle with chopped fresh parsley just before serving for added flavor and color.
Notes
- Make sure chicken is cooked to a safe internal temperature of 165°F to prevent foodborne illness.
- Allowing the chicken to rest before slicing helps keep it juicy and tender.
- You can substitute grilled chicken with oven-roasted chicken if preferred.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- This salad is best served fresh but can be refrigerated for up to 1 day with dressing added just before serving.
- Adjust salt and pepper in the dressing according to your taste preference.
