| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 lemon, juiced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- A couple good pinches salt
- 10 grinds black pepper
- 4 (6 to 7-ounce) boneless skinless chicken breasts
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon, juiced
- 2 cloves garlic, smashed with the side of your chef’s knife
- 1 teaspoon dried oregano
- 3 pinches salt
- 10 to 15 grinds black pepper
- 2 to 3 hearts romaine lettuce
- 1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
- 3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
- 1/2 red onion, very thinly sliced
- 1/2 cup pitted kalamata olives, coarsely chopped
- 1/4 cup crumbled feta cheese
Instructions
- To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
- To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
- Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
- To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
- Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
- Toss salad just before serving and fan chicken out on top.
Nutrition Facts
| Calories | 544 calorie |
| Total Fat | 34 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 135 milligrams |
| Sodium | 1008 milligrams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 3 grams |
| Protein | 46 grams |
| Sugar | 5 grams |
Reviews
This is a wonderful meal! Served this with fresh out of the oven garlic bread.
THIS WAS DELICIOUS!! The only thing I did different was that a little more spices ( garlic powder , thyme, and basil)… YOU WON’T BE DISAPPOINTED!!
The marinade for the chicken was delicious!
Perfect salad for Mediterranean diet. Simple ingredients with lots of flavor. Marinated chicken overnight and cooked in grill pan. Used butter lettuce because that’s what was in the fridge. Can’t wait to make again.
Great balance of flavors! Dressing did not over power !
Really tasty salad and chicken! The dressing is the perfect amount of tangy. Love it!
Tastes great, needs to be doubled
Greek Salad with Oregano Marinated Chicken was delicious
No pepperoncinis?
This is the best Greek salad ever! I make this often.