Description
This Healthy Greek Chicken Salad is bursting with flavor and features juicy chicken, fresh vegetables, and a delightful lemon dressing, making it an ideal quick meal.
Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 1/3 cup olive oil or avocado oil
- Finely grated zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 2 tablespoons red wine vinegar
- 4 cloves garlic, minced
- 2 tablespoons oregano
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 2 hearts of romaine, washed and roughly chopped
- 2 medium/large cucumbers, quartered lengthwise and sliced
- 1 cup cherry tomatoes, sliced in half
- 1 medium green bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 3/4 cup pitted and sliced Kalamata olives
- 1 large avocado (or 2 small ones), sliced
- Lemon wedges for garnish
Instructions
- In a large bowl, whisk together marinade and dressing ingredients; set aside half for later as dressing.
- Coat chicken in remaining marinade, cover, and marinate in the refrigerator for at least 30 minutes.
- Prepare salad vegetables in a large serving bowl, adding avocados last to prevent browning.
- Heat a large skillet over medium-high heat, and season with oil and sea salt.
- Remove excess marinade from chicken and cook in the skillet for 5-6 minutes per side, until cooked through (165°F).
- Rest chicken on a cutting board, slice, and add to the salad along with avocados. Drizzle with reserved dressing and serve with lemon wedges.
Notes
For added flavor, marinate chicken longer if possible.
Serve the salad immediately after assembly to maintain freshness.
Adjust seasoning and dressing to personal taste as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 90mg