Easy Greek Chicken Salad Recipe Youll Love
Greek chicken salad recipe: a fresh, vibrant, and healthy meal option that combines tender chicken with classic Mediterranean flavors.
Equipment
- Grill or Grill Pan: For cooking the chicken. A stovetop pan or oven can be used as alternatives.
- Cutting Board: For preparing the vegetables and chicken.
- Chef's Knife: For chopping and slicing ingredients.
- Mixing Bowls: For combining ingredients and dressing.
- Whisk: For emulsifying the dressing.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Salad Servers: For serving and tossing the salad.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped cucumber
- 1 cup chopped bell pepper (red, yellow, or orange)
- 1 cup halved cherry tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- Dressing Ingredients
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Chicken: Preheat grill to medium-high heat. Rub chicken breasts with 1 tablespoon olive oil, dried oregano, salt, and pepper. Grill for 6-8 minutes per side, or until cooked through and internal temperature reaches 165F (74C). Let cool slightly, then dice or shred. Alternatively, chicken can be cooked in a pan on the stovetop, or baked in the oven at 375F (190C) for approximately 20-25 minutes.
- Step 2: Prepare the Vegetables: Wash and chop the cucumber, bell pepper, and cherry tomatoes. Thinly slice the red onion. Pit and halve the Kalamata olives.
- Step 3: Make the Dressing: In a small bowl, whisk together 1/4 cup olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper. Adjust seasoning to taste.
- Step 4: Assemble the Salad: In a large bowl, combine the diced or shredded grilled chicken, chopped cucumber, bell pepper, cherry tomatoes, Kalamata olives, red onion, and crumbled feta cheese.
- Step 5: Dress the Salad: Pour the lemon herb dressing over the salad ingredients. Toss gently to coat everything evenly.
- Step 6: Serve: Serve immediately, or chill for later enjoyment. For best flavor, allow the salad to sit for at least 15 minutes before serving to allow the flavors to meld. Optional Tips: For a creamier dressing, add a tablespoon of Greek yogurt. Substitute grilled halloumi for chicken for a vegetarian option. Consider adding sun-dried tomatoes or artichoke hearts for added flavor.
Notes
Variations
The greek chicken salad recipe offers a versatile canvas for adaptation based on preference and dietary needs.
- Ingredient Swaps: Grilled halloumi can replace chicken for a vegetarian iteration. Other protein options include chickpeas or canned tuna. Cucumber, bell peppers, and tomatoes can be substituted with other seasonal vegetables, such as zucchini or roasted eggplant.
- Regional Twists: Incorporating sun-dried tomatoes, artichoke hearts, or roasted red peppers can evoke an Italian-Mediterranean influence. A sprinkle of za’atar can provide a Middle Eastern nuance.
- Dietary Adjustments: To reduce fat, use a lighter vinaigrette or omit the feta cheese. For a dairy-free version, substitute feta with a plant-based alternative or nutritional yeast. To lower sodium, use low-sodium olives and feta, and reduce salt in the dressing.
Serving Suggestions
This Greek chicken salad recipe is exceptionally versatile and can be served in various ways.
- Lunch: Serve as a light and refreshing standalone lunch or with a side of pita bread.
- Dinner: Pair with a side of quinoa or couscous for a more substantial evening meal.
- Appetizer: Offer as a starter in smaller portions, perhaps spooned onto crostini or cucumber slices.
- Picnics and Potlucks: The salad travels well and is a crowd-pleasing addition to any gathering. Keep chilled until serving.
- Sandwiches and Wraps: Use the salad as a filling for sandwiches, wraps, or pita pockets.
Storage Tips
Proper storage is essential to maintain the freshness and quality of the Greek chicken salad recipe.
- Store leftover salad in an airtight container in the refrigerator.
- For optimal flavor and texture, consume within 2-3 days.
- It is best to store the salad and dressing separately and combine just before serving to prevent the vegetables from becoming soggy.
- The grilled chicken can be stored separately for up to 4 days.
Frequently Asked Questions
- Question 1: Can the chicken be prepared in advance? Yes, the grilled chicken can be prepared 1-2 days in advance. Allow it to cool completely before storing in an airtight container in the refrigerator.
- Question 2: Can the salad be frozen? Freezing is not recommended as it can alter the texture of the vegetables and feta cheese.
- Question 3: How can the dressing be made ahead of time? The dressing can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Whisk well before using.
- Question 4: Is this recipe suitable for meal prepping? Yes, this recipe is excellent for meal prepping. Assemble the salad in individual containers, storing the dressing separately until ready to serve.
- Question 5: Can other types of olives be used? Yes, while Kalamata olives are traditional, other varieties such as green olives or black olives can be substituted based on personal preference.