Grilled chicken served atop Greek salad with feta, olives, and veggies delivers bright flavor and wholesome satisfaction.
# What You Need:
→ Grilled Chicken
01 - 2 large boneless skinless chicken breasts (about 1.1 pounds)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Greek Salad
08 - 4 cups Romaine lettuce, chopped
09 - 2 cups cherry tomatoes, halved
10 - 1 large cucumber, diced
11 - 1/2 small red onion, thinly sliced
12 - 1 cup Kalamata olives, pitted and halved
13 - 1 cup feta cheese, crumbled
→ Dressing
14 - 3 tablespoons extra virgin olive oil
15 - 2 tablespoons red wine vinegar
16 - 1 tablespoon lemon juice
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
# Directions:
01 - In a bowl, blend olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Coat the chicken breasts thoroughly and marinate for at least 15 minutes or up to 2 hours under refrigeration.
02 - Preheat a grill or grill pan to medium-high. Cook chicken for 6 to 7 minutes per side, ensuring the internal temperature reaches 165°F and juices run clear. Rest the chicken for 5 minutes, then slice thinly across the grain.
03 - In a large bowl, combine chopped Romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese.
04 - Whisk together extra virgin olive oil, red wine vinegar, lemon juice, oregano, salt, and black pepper in a small bowl until well emulsified.
05 - Drizzle the prepared dressing over the salad mixture and toss gently to evenly distribute.
06 - Divide the salad among four serving bowls. Top each salad with the sliced grilled chicken. Serve immediately.
