Greek Chicken Salad with Lemon Dressing

This Greek Chicken Salad with Lemon Dressing is going to change the way you feel about salad. It is loaded up with juicy marinated chicken, feta, olives and all the veggies. The lemon dressing is out of this world.

The first step in this recipe is making the dressing/marinade. It is used to help give the chicken a boost of flavor before cooking and then the rest is poured over top the finished greek salad. The fresh lemon and garlic add so much flavor, it is unreal!

Dressing/Marinade:

• Avocado Oil 
• Lemon Juice
• Garlic
• Oregano
• Salt
• Pepper
• Dijon Mustard

How to Cook the Chicken:

• Stovetop – Cook in a cast iron skillet over medium heat for 7-10 minutes easy side or until fully cooked through (165’F). If you have really large chicken breasts, you can butterfly them down the middle to help them cook faster and more evenly.
• Grill – Set grill to medium heat then cook chicken breasts for 5-7 minutes a side or until it reaches an internal temp of 165’F
• Bake – Preheat oven to 400’F and place chicken in an oven-proof baking dish. Bake for 20-25 minutes or until it reaches an internal temp of 165’F

Toppings for Greek Chicken Salad:

• Grape Tomatoes
• Cucumber Slices
• Sliced Red Onion
• Olives
• Feta Cheese

Used in this Recipe:

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Greek Chicken Salad with Lemon Dressing

Sara

This Greek Chicken Salad with Lemon Dressing is going to change the way you feel about salad. It is loaded up with juicy chicken, feta, olives and veggies.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Salad

Cuisine Mediterranean

Servings 4 servings

Calories 524 kcal

Ingredients

  

1x2x3x

Greek Salad

• ▢ 4 Chicken Breasts
• ▢ 4 cups Arugula or green of choice
• ▢ 1 Cucumber sliced
• ▢ 1/4 cup Red Onion sliced
• ▢ 1/2 cup Grape Tomatoes halved
• ▢ 1/4 cup Kalamata Olives
• ▢ 1/4 cup Feta Cheese

Lemon Dressing/Marinade

• ▢ 3/4 cup Avocado Oil
• ▢ 1 Tbls Lemon Zest
• ▢ 1/4 cup Lemon Juice about 2-3 large lemons
• ▢ 1 Tbls Dijon Mustard
• ▢ 2 cloves Garlic minced
• ▢ 1 tsp Dried Oregano
• ▢ 1 tsp Salt
• ▢ 1/4 tsp Pepper

Instructions

 

• Add all of the dressing ingredients to a mason jar and secure lid, then shake until well combined (can also whisk together in a bowl)

  Use 1/4 cup of the dressing to pour over the chicken breasts in a bowl. Toss the chicken with the marinade and let sit for 10-15 minutes (toss ocassionally to coat the chicken)

  When you are ready to start cooking, remove chicken from marinade and pat dry with a paper towel and season with salt and pepper
• Cook chicken with your prefered method (see notes)* and let cool
• Build salad by laying a base of arugula in each bowl, then add sliced chicken and your prefered toppings

  Use remaining dressing to pour over each salad

Notes

how to cook the chicken:

• Stovetop - Cook in a cast iron skillet over medium heat for 7-10 minutes easy side or until fully cooked through (165'F). If you have really large chicken breasts, you can butterfly them down the middle to help them cook faster and more evenly.
• Grill - Set grill to medium heat then cook chicken breasts for 5-7 minutes a side or until it reaches an internal temp of 165'F
• Bake - Preheat oven to 400'F and place chicken in an oven-proof baking dish. Bake for 20-25 minutes or until it reaches an internal temp of 165'F

Nutrition

Calories: 524kcalCarbohydrates: 7gProtein: 51gFat: 26gSaturated Fat: 8gCholesterol: 153mgSodium: 1131mgPotassium: 1086mgFiber: 2gSugar: 3gVitamin A: 824IUVitamin C: 20mgCalcium: 115mgIron: 2mg

Keyword chicken, gluten free, keto, low carb

Tried this recipe?Mention @thebetteredblondie