Greek Salad with Chicken
Tender grilled chicken, crisp cucumber, and tangy feta cheese are tossed in a creamy lemon-yogurt dressing.
Ingredients
- 1 lb boneless skinless chicken breasts, 450 g
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt plus more for seasoning chicken
- 1/4 teaspoon black pepper plus more for seasoning chicken
- 1/2 cup plain Greek yogurt 120 g
- 2 tablespoons fresh lemon juice 30 ml
- 2 tablespoons chopped fresh parsley
- 1 English cucumber chopped
- 1 large tomato seeded and chopped
- 1/2 medium red onion finely chopped
- 1/2 cup crumbled feta cheese 75 g
- 1/4 cup pitted Kalamata olives halved, 40 g
Instructions
- Pat the chicken breasts dry and season them with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, until golden brown and cooked through.
- The internal temperature should reach 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a cutting board and let it rest for 5 minutes before chopping into bite-sized pieces.
- In a large bowl, whisk together the Greek yogurt, lemon juice, parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to create the dressing.
- Add the chopped chicken, cucumber, tomato, and red onion to the bowl with the dressing.
- Gently stir until all the ingredients are evenly coated in the dressing.
- Fold in the crumbled feta cheese and halved Kalamata olives.
- For best results, cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Notes
Ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
To save time, you can use 3 cups of pre-cooked shredded or chopped chicken, like from a rotisserie chicken.
Chilling the salad for an hour is optional but highly recommended as it improves the flavor and texture.
Feel free to add other vegetables like chopped bell peppers or a handful of fresh spinach.