Greek Salad with Oregano Marinated Chicken

Elevate your mealtime with this vibrant and flavorful Greek Salad with Oregano Marinated Chicken, a perfect blend of fresh salad ingredients and tender grilled chicken. Juicy, marinated chicken breasts infused with extra-virgin olive oil, zesty lemon juice, garlic, and aromatic oregano are the star of this Mediterranean-inspired dish. Served atop a crispy bed of romaine lettuce, crunchy cucumbers, and sweet cherry tomatoes, the salad is completed with tangy crumbled feta, savory kalamata olives, and a drizzle of a simple yet bold red wine vinegar dressing. Ready in just 35 minutes, this recipe is as healthy as it is delicious, making it an ideal choice for a quick weeknight dinner or a refreshing lunch. Enjoy the taste of Greece in every bite!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 4 cups romaine lettuce, chopped
• 1 large cucumber, sliced
• 1.5 cups cherry tomatoes, halved
• 0.5 medium red onion, thinly sliced
• 0.75 cups kalamata olives, pitted and halved
• 0.5 cups feta cheese, crumbled
• 2 tablespoons red wine vinegar
• 0.5 teaspoons dried oregano (for dressing)

Directions

Step 1

In a medium bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, 2 teaspoons of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create the marinade.

Step 2

Place the chicken breasts into a zip-top plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

Step 3

Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

Step 4

Remove the chicken from the marinade, allowing any excess to drip off, and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from heat and let rest for 5 minutes before slicing into strips.

Step 5

In a large salad bowl, combine the chopped romaine lettuce, cucumber slices, cherry tomato halves, thinly sliced red onion, kalamata olives, and crumbled feta cheese.

Step 6

In a small bowl, whisk together the remaining 3 tablespoons of olive oil, red wine vinegar, and 1/2 teaspoon of dried oregano to make the salad dressing.

Step 7

Drizzle the dressing over the salad and toss gently to combine.

Step 8

Top the salad with the grilled chicken slices and serve immediately. Enjoy!

Nutrition Facts

Serving size	(1870.4g)

Amount per serving	% Daily Value*
Calories	2243.3

Total Fat 162.9g	0%
Saturated Fat 37.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 395.8mg	0%
Sodium 6297.8mg	0%
Total Carbohydrate 64.0g	0%
Dietary Fiber 20.7g	0%
Total Sugars 20.9g
Protein 137.9g	0%

Vitamin D 3.5IU	0%
Calcium 990.1mg	0%
Iron 13.1mg	0%
Potassium 3343.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.5%

Protein: 24.3%

Carbs: 11.3%