Ingredients

Scale

For the Chicken

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1/2 lemon

For the Salad

1 large romaine heart, chopped

4 cups mixed greens (optional for extra volume)

1 cup cherry tomatoes, halved

1 cucumber, sliced or chopped

1/2 red onion, thinly sliced

1 cup feta cheese, cubed or crumbled

3/4 cup kalamata olives

1 green bell pepper, sliced

1 cup canned chickpeas, drained and rinsed (optional)

1 avocado, sliced (optional)

For the Greek Dressing

1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon dried oregano

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

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Instructions

Season the Chicken

In a small bowl, mix oregano, garlic powder, paprika, onion powder, salt, and pepper. Rub the chicken breasts with olive oil and lemon juice, then coat evenly with the seasoning blend.

Cook the Chicken

Heat a skillet or grill pan over medium heat. Cook chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes, then slice into strips.

Make the Dressing

In a small jar or bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until smooth and well combined.

Assemble the Salad

In a large salad bowl, combine romaine, mixed greens, tomatoes, cucumber, red onion, feta, olives, bell pepper, and chickpeas if using.

Add Chicken and Dressing

Top the salad with sliced chicken and avocado if using. Drizzle with the Greek dressing and toss lightly, or serve dressing on the side.

Serve

Serve immediately with warm pita, crusty bread, or as-is for a fresh and filling meal.

Notes

Cooking Tips

Let the chicken rest before slicing to keep it juicy.
Use block feta for the best creamy texture and authentic flavor.
Slice red onion thinly to avoid overpowering the salad.
Chill the dressing for 10–15 minutes before serving for even better flavor.
Marinate the chicken for 30 minutes if you have extra time.
Don’t overdress the salad—start with half the dressing and add more as needed.
Serve the chicken warm or cold depending on your preference.
Use grilled chicken thighs for a richer flavor variation.

Variations

Low-Carb Version: Skip chickpeas and add extra cucumber and chicken.
Meal Prep Style: Store dressing separately and assemble before eating.
Spicy Greek Salad: Add crushed red pepper or sliced pepperoncini.
Mediterranean Bowl: Serve over rice, quinoa, or cauliflower rice.
Extra Veggie Version: Add artichoke hearts, roasted red peppers, or shredded carrots.
Wrap It Up: Stuff into pita bread or wraps for an easy lunch.
Creamier Option: Add a spoonful of Greek yogurt to the dressing.
Keto-Friendly: Use full-fat feta, olives, avocado, and skip chickpeas.
Dairy-Free: Omit feta or use a dairy-free alternative.
Grain Bowl Twist: Add couscous or farro for a heartier salad.

Author: Emma
Prep Time: 20 minutes
Cook Time: 12 minutes

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 5g
Sodium: 760mg
Fat: 28g
Carbohydrates: 12g
Fiber: 4g
Protein: 33g