This Greek salad with chicken is a protein-packed twist on a classic Greek salad! It's loaded with fresh crispy veggies, juicy tomatoes, briny feta, and kalamata olives and topped with slices of grilled chicken!
Prep Time: 10 minutesminutes
Total Time: 10 minutesminutes
Servings: 4
Ingredients
Salad
8cupschopped romaine lettuce
16ouncescooked chicken breast, see note
1-2cupscherry tomatoes, sliced in half
1English cucumber, sliced
½red onion, thinly sliced
½cupkalamata olives, pitted
¼cupfeta cheese, plus more if desired
Greek Dressing
3Tablespoonsred wine vinegar , or balsamic vinegar
Divide the lettuce among 4 salad bowls or 1 large serving bowl.
Top with chicken, tomatoes, cucumber, onions, olives, and feta cheese.
Greek Dressing
In a small bowl or mason jar, whisk or shake the vinegar, lemon, garlic, oregano, salt, and pepper until combined.
While continuing to whisk, slowly drizzle in the olive oil to help emulsify the dressing. Whisk until combined. Taste and adjust seasoning, if needed.
Topping
Pour the dressing over the top of the salad and toss until combined. Top with fresh parsley and salt and pepper, if desired.
Notes
Chicken: For this recipe I use marinated Greek Chicken. You could also use rotisserie chicken to make it easier. Dressing: It is natural for the dressing to separate but slowly drizzling in the olive oil while whisking helps emulsify the olive oil with the vinegar. Whisk again right before serving. If you like Dijon mustard, feel free to mix in 1 teaspoon. I love to add it in on occasion. Storing: Store salad and dressing ingredients separate. The dressing will keep in the fridge for up to 7 days if stored in an airtight container.