Greek Salad with Oregano Marinated Chicken Recipe
Greek Salad with Oregano Marinated Chicken
Rated 5.0 stars by 1 users
Servings
4 to 6
Prep Time
30 minutes
Cook Time
15 minutes
Calories
390
It's easy to go Greek. You can combine chicken with olives, feta, red onion, and tomatoes. But what if you are looking for a combination of tastes, textures, and flavors? Look no further; this Greek salad with oregano-marinated chicken will amaze you!
Chill Time: 30 mins
Kitchen Science
Ingredients
1 Lemon, juiced
2 tbsp Extra-virgin olive oil
1 tsp Dried oregano
- Pinch of salt
4 boneless and skinless Chicken breasts (6 to 7 oz)
¼ cup Extra-virgin olive oil
2 tbsp Red wine vinegar
1 Lemon, freshly squeezed
2 Garlic cloves smashed with the back of a knife
1 tsp. Dried oregano
- 3 pinches Salt
10 to 15 grinds of Black pepper
2 to 3 Romaine lettuce hearts
1 English cucumber, peeled and cut into 1/2-inch chunks after being cut in half lengthwise
3 vine-ripened Tomatoes (about 3/4 pound), cored and cut into 1/2-inch chunks
½ a Red onion, thinly sliced
½ cup Kalamata olives, coarsely chopped pitted
¼ cup Feta cheese, crumbled
For the Chicken:
For the dressing:
For the salad:
Directions
To Marinade the chicken:
Combine the lemon juice, olive oil, oregano, salt, and pepper in a non-reactive dish. Rub the chicken breasts in the mixture on both sides of the dish.
Refrigerate the dish for at least 30 minutes and up to 4 hours, covered with plastic wrap.
To prepare the dressing:
Shake all of the ingredients in a resealable container vigorously.
- Refrigerate salad until ready to serve, then bring to room temperature before tossing.
To assemble the salad:
Remove the romaine leaves' dark tips and bitter white bottoms.
- Place the lettuce in a bowl large enough to hold all of the salad ingredients and cut it into 1-inch strips.
- Sprinkle with cucumbers, tomatoes, red onion, olives, and feta. You can make the salad up to a few hours ahead of time.
- Refrigerate it for 30 minutes before serving, covered with a moist paper towel.
To prepare the chicken:
Over high heat, heat a nonstick skillet or grill pan. Cook, turning once, until the chicken breasts are well browned, about 4 to 5 minutes on each side or until cooked through.
Allow the chicken to rest on a cutting board for a few minutes before slicing it into thin strips.
- Shake the dressing well and pour it into a small serving bowl, straining the garlic with the lid.
- Toss salad just before serving, then fans out the chicken on top.