There are dynamite flavors in this chicken salad that features all the quintessential flavors of a traditional Greek salad: good quality black olives, feta cheese, tomatoes, lemon – and the all-important dried oregano (which is used in both the chicken marinade and the salad dressing). Too delicious!

Serves 4

Greek Chicken Salad

Name: Greek Chicken Salad
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 25 min
Yield: 4
Cuisine: Gluten-Free, Low Carb
Ingredients: For the chicken:; 4 large chicken breasts (skinless and deboned) (we use Butcher Box meat); 3.5 oz plain yogurt (or homemade yogurt); Juice of 1 lemon; 1 tsp garlic powder; 1 tsp dried oregano; Sea salt; Freshly ground black pepper; 1 TB olive oil; For the salad:; 1 cucumber, sliced; 7 oz baby tomatoes, halved; ½ green pepper, cut into thin strips; ½ red onion, peeled and finely sliced; 4.2 oz feta cheese, crumbled; 2.1 oz pitted black olives, sliced; 2 tsp baby capers, drained; For the dressing:; ¼ cup olive oil; 2 TB red wine vinegar; 1 tsp dried oregano; 1 large garlic clove, peeled and crushed with a garlic press; Sea salt; Freshly ground black pepper

Marinate Time: 3 hours

Cook Time: 25 minutes

Total Time: 3 hours 25 minutes

There are dynamite flavors in this chicken salad that features all the quintessential flavors of a traditional Greek salad. Perfect for a quick lunch or light dinner during the week when you need a fast meal.

Ingredients

For the chicken:
4 large chicken breasts (skinless and deboned) (we use Butcher Box meat)
3.5 oz plain yogurt (or homemade yogurt)
Juice of 1 lemon
1 tsp garlic powder
1 tsp dried oregano
Sea salt
Freshly ground black pepper
1 TB olive oil
For the salad:
1 cucumber, sliced
7 oz baby tomatoes, halved
½ green pepper, cut into thin strips
½ red onion, peeled and finely sliced
4.2 oz feta cheese, crumbled
2.1 oz pitted black olives, sliced
2 tsp baby capers, drained
For the dressing:
¼ cup olive oil
2 TB red wine vinegar
1 tsp dried oregano
1 large garlic clove, peeled and crushed with a garlic press
Sea salt
Freshly ground black pepper

Instructions

Start with the chicken since this requires at least 3 hours of marinating time. Place the chicken breasts in a large bowl. Add the yogurt, lemon juice, garlic powder, dried oregano, salt, and pepper.
Mix well to combine, then cover and leave to marinate in the fridge for at least 3 hours.
In the meantime, combine all the salad ingredients in a large bowl. Leave in the fridge for now.
When ready to cook the chicken, preheat the oven to 340°F. Line a small baking tray with greased foil or parchment paper.
Heat the olive oil in a griddle or stainless steel pan over high heat. Fry the chicken breasts on both sides until charred. Remove and place onto the prepared baking tray. They are far from safely cooked through, which is why we place the tray into the oven to finish cooking for another 15-18 minutes. This method will result in succulent breasts. Once done, leave to rest for 5 minutes before slicing.
While the chicken is in the oven, make a quick dressing. Simply whisk together all the ingredients.
Serve the sliced chicken breasts with the salad and generously pour over the dressing.

Notes

There are a couple of ways to make your own homemade yogurt here and here.

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Simple & Delicious Greek Chicken Salad | Real Food RN

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.