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:
For the salad:
- 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.
- 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.
- 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.
- Slice the chicken into strips and toss over your prepared salad. Top with feta cheese and olive oil, and enjoy!