Description
This Healthy Greek Chicken Salad combines marinated chicken, fresh vegetables, and a zesty dressing. It’s packed with flavor, high in protein, and perfect for a quick and nutritious meal. Enjoy it as a light lunch or dinner with friends and family!
Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken breasts or thighs, or tenderloins
- 1/3 cup olive oil or avocado oil
- Finely grated zest of one lemon
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 2 tablespoons red wine vinegar
- 4 cloves garlic, minced
- 2 tablespoons oregano
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 2 hearts of romaine, washed and roughly chopped
- 2 med/large cucumbers, quartered lengthwise and sliced
- 1 cup cherry tomatoes, sliced in half
- 1 med green bell pepper, thinly sliced
- 1 med red onion, thinly sliced
- 3/4 cup pitted and sliced Kalamata olives
- 1 large avocado (or 2 small ones), sliced
- Lemon wedges for garnish
Instructions
- In a large bowl, whisk together all the marinade and dressing ingredients. Separate half for later use as the dressing and set aside.
- Coat the chicken in the remaining marinade in the bowl. Cover and refrigerate for at least 30 minutes to marinate.
- Prepare the salad vegetables in a large serving bowl, omitting avocados until serving to prevent browning.
- Heat a cast iron skillet over medium-high heat and add a splash of oil, seasoning the skillet with a bit of sea salt. Remove excess marinade from the chicken, leaving some for flavor, and arrange chicken in the skillet. Discard remaining marinade.
- Cook the chicken for about 5-6 minutes per side or until it reaches an internal temperature of 165°F. Adjust heat as necessary to avoid burning. Once done, place chicken on a cutting board to rest.
- Slice the reserved avocado and arrange it in the salad bowl along with the other veggies. Slice the chicken and place it around the salad. Drizzle with the saved dressing and toss as desired. Serve with lemon wedges.
Notes
Marinate chicken for longer than 30 minutes for enhanced flavor.
Substitute other vegetables like bell peppers or radishes for variety.
Store leftovers in an airtight container in the refrigerator for 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 100mg