Go Back

Greek Chicken Power Salad - A Fresh, Filling, and Flavor-Packed Meal

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 to 1.25 lb boneless, skinless chicken breasts (or thighs)
  • For the marinade/dressing: 1/4 cup extra-virgin olive oil
  • Zest of 1 lemon
  • Juice of 1 large lemon (about 3 tablespoons)
  • 2 cloves garlic, finely minced
  • 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
  • 1/2 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup
  • 1/2 to 3/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Greens: 5 to 6 cups chopped romaine, baby spinach, or a mix
  • Veggies: 1 English cucumber, halved lengthwise and sliced
  • 1 to 1.5 cups cherry tomatoes, halved
  • 1/3 red onion, thinly sliced
  • 1 red bell pepper, chopped (optional)
  • Power add-ins: 1 cup cooked quinoa or 1 can (15 oz) chickpeas, drained and rinsed
  • 1/3 cup Kalamata olives, pitted and halved
  • 1/3 to 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh parsley or dill, chopped
  • Optional extras: Avocado slices, pepperoncini, toasted pine nuts, or a sprinkle of sumac

Method
 

  1. Make the marinade/dressing. In a jar or bowl, whisk together olive oil, lemon zest and juice, garlic, oregano, thyme, Dijon, honey, salt, and pepper. Taste and adjust salt or lemon to your liking.
  2. Marinate the chicken. Place the chicken in a zip-top bag or shallow dish. Pour about half the dressing over it, turning to coat. Marinate for at least 20 minutes (up to 8 hours in the fridge). Reserve the remaining dressing for the salad.
  3. Cook the chicken. Heat a grill pan or skillet over medium-high. Lightly oil the surface. Cook chicken 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice.
  4. Prep the base. While the chicken cooks, arrange your greens in a large bowl or platter. Scatter cucumber, tomatoes, red onion, and bell pepper over the top.
  5. Add the power players. Spoon on the quinoa or chickpeas, olives, and feta. Sprinkle with chopped herbs. If using avocado or nuts, add them now.
  6. Dress and toss. Drizzle the reserved dressing over the salad. Toss gently to coat the greens without crushing the vegetables. Add more salt, pepper, or lemon if needed.
  7. Top with chicken and serve. Lay warm slices of chicken over the salad. Finish with a final squeeze of lemon and a pinch of oregano or sumac for brightness.