GREEK CHICKEN SALAD.

My favorite type of salad — loaded with romaine lettuce, cucumber, cherry tomatoes, Greek olives, red onion, and Grecian chicken breast topped with crumbled feta cheese and olive oil. The perfect lunch!
Prep: 5 m • Cook: 10 m • Level: Easy • Servings: 1

MAKE YOUR LIFE EASIER.

I can’t stand the thought of chopping up fresh romaine lettuce from my grocery store and I don’t always like to buy the packs of ready-made lettuce, because they’re expensive and expire within two days! What I like to do is go to the food bar in Pete’s Fresh Market and fill a large to-go container of their fresh romaine lettuce, cucumber, cherry tomatoes, red onion, olives, and feta cheese. I normally like to add the pepperoncini peppers too, but I forgot (sadly). Whenever I want to make salad, I prepare my plate with everything already made, then simply grill fresh chicken breast with a few basic ingredients!

WHAT YOU NEED.

For the chicken:
  • 2 boneless chicken breasts
  • 2 tbsp olive oil
  • 1/2 lemon
  • Salt
  • Black pepper
  • Oregano

For the salad:
  • ​Romaine lettuce
  • Cucumber
  • Red onion
  • Cherry tomatoes
  • Greek olives
  • Feta cheese
  • Olive oil (or your favorite dressing)​​

THE METHOD.

  1. After washing and patting dry your chicken, spice with salt, black pepper, and oregano. Drizzle with 1 tbsp olive oil and rub in. Squeeze the lemon on both sides of the chicken.
  2. Heat 1 tbsp olive oil on medium-high heat. Allow the chicken to cook on one side for about 5-6 minutes. Then, flip the chicken to cook for another 5 minutes, or until done. Remove from heat.
  3. Slice the chicken into strips and toss over your prepared salad. Top with feta cheese and olive oil, and enjoy!