Quick and Easy Chicken Greek Salad Your Family Will Love
Irene Muller
Greek salad featuring flavourful marinated chicken. Whether you prefer boneless, skinless chicken breasts or the richer taste of chicken thighs, this recipe is flexible to suit your preference.
10mleach of dried dill, dried oregano and garlic powder
salt and pepper to taste
40mlolive oil
100mllemon juice
Salad
1red onionsliced
1cupblack marinated olivesdepitted
2 cupsfresh crispy salad leaveswashed and broken into bite-sized pieces
2tomatoesor 1 cup small cherry tomatoes
2reels feta cheese
1cucumberoptional, deseeded and sliced
1green pepperoptional, deseeded and sliced
1lemonjuice extracted
good quality olive oilto taste
fennelto taste
Instructions
Prepare the Chicken
Dice the chicken into bite-sized pieces or slice into strips. Pat dry with paper towels and transfer to a large bowl.
Add half of the olive oil, lemon juice, and herbs. Mix well to coat the chicken evenly.Shortcut: You can use a store-bought, sugar-free Greek marinade or dressing if preferred.
Marinate in the refrigerator for at least 30 minutes.
Cook the Chicken
Heat olive oil in a large skillet over medium-high heat.
Add the chicken, making sure not to overcrowd the pan for even caramelization.
Cook in batches if needed, ensuring each piece is golden and fully cooked through.
Assemble the Salad
If using a block of feta, cut a slice and rinse under very cold water for 10 seconds.
Crumble the feta using your hands or a fork, or cut it into small blocks.
Arrange salad leaves on a large serving platter and top with tomatoes, cucumber, green pepper, red onion, olives, and feta.
Add the cooked chicken on top.
Serve with the reserved salad dressing on the side.
Tip: If you have guests who dislike olives, serve them separately in a small dish.