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Greek Salad with Chicken
Pan seared Greek marinated boneless chicken breast on top of a Greek salad made with romaine lettuce, tomatoes, cucumber, onion, kalamata olives, and feta cheese.
servings: 3
total time: 45 minutes
recipe by: Frankie
Ingredients
- CHICKEN & MARINADE:
- 1/2 cup Greek yogurt
- juice of 1 lemon
- 2 garlic cloves, minced
- 3 TBSP olive oil plus a little extra
- 1 TBSP dried oregano
- 1 pound boneless skinless chicken breast
- GREEK DRESSING:
- 1/3 cup olive oil
- 3 TBSP fresh lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- SALAD:
- 8 ounces romaine lettuce, chopped
- 10 ounces grape tomatoes, halved
- 1 cup thinly sliced red onion
- 1 cup sliced kalamata olives
- 2 cups sliced cucumber
- 6 ounces feta cheese, crumbled
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Directions
- CHICKEN & MARINADE:
- In a large bowl mix together the yogurt, the juice of 1 lemon, the 2 minced garlic cloves, the 3 TBSP of olive oil, and the 1 TBSP oregano. Add the chicken to the bowl and stir to coat the chicken then place a lid on the bowl and refrigerate for at least 30 minutes.
- Take the chicken out of the refrigerator then heat about 1 TBSP of olive oil in a pan over medium-high heat.
- When the oil is hot add the chicken and cook for about 5 minutes per side or until chicken is cooked through.
- Transfer the chicken to a cutting board and set aside to rest for about 10 minutes.
- GREEK DRESSING:
- Whisk together the GREEK DRESSING ingredients until well combined and set aside.
- SALAD:
- Add the SALAD ingredients to a large serving bowl then drizzle about 1/4 cup of the dressing over the salad and toss to combine.
- Slice the chicken and place on top of the salad.
- Serve the salad with the remaining dressing on the side.
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