Crunchy, crisp, and fresh!
This delicious Greek salad topped with marinated chicken breast is the best for an easy, quick and delicious light supper or prepped ahead for weekday lunches!
Simply marinate your chicken a few hours before tossing your salad together or the day before for best results!
Per Serving: Calories: 334, Fat: 34g, Saturated Fat: 7g, Cholesterol: 17mg, Sodium: 476mg, Carbohydrates: 5g, Fiber: 1g, Sugar: 3g, Protein: 3g.
Ingredients For Marinade
- 2 8-ounce chicken breast
- 1/3 cup plain Greek yogurt
- 1/4 cup olive oil
- 4-5 garlic cloves, minced
- 2 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp ground black pepper
- 4 lemons, juiced and zested
Ingredients For Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove, minced
- 2 tsp dried oregano
- 1 tsp sugar
- 1/2 tsp each salt and pepper
Ingredients for Salad
- 6 cups chopped iceberg
- 2 cups sliced tomatoes
- 1 cup sliced cucumber
- 1/4 cup kalamata olives
- 1/4 cup feta cheese, diced
Directions
Step 1
Mix all of the marinade ingredients together and marinate at least 1 hour before cooking the chicken breasts.
Step 2
Grill or bake marinated chicken breasts for at least 20-25 minutes or until the chicken juices run clear.
Step 3
While the chicken is cooking, add the olive oil, red wine vinegar, garlic, oregano, sugar, salt, and pepper in a small mason jar. Put on lid and shake well until blended and emulsified.
Step 4
Add the lettuce, tomatoes, cucumber, feta, olives and cooked chicken to a serving bowl.
Step 5
Drizzle the dressing over and serve with some lemon wedges.