Simple Greek salad with grilled lemon herb chicken
This recipe blends juicy, herb-infused grilled chicken atop crisp romaine, cucumbers, tomatoes, olives, and feta, all tied with zesty lemon dressing
Ingredients
For the Lemon Herb Chicken:
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- Juice of 2 large lemons about 1/2 cup
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves minced
- 2 tbsp fresh oregano chopped (or 1 tbsp dried)
- 1 tbsp fresh thyme chopped (or 1 tsp dried)
- 1 tsp salt
- 1/2 tsp black pepper
- Pinch of red pepper flakes optional
For the Greek Salad:
- 1 head romaine lettuce chopped (about 8 cups)
- 2 English cucumbers sliced
- 1 pint cherry tomatoes halved
- 1 red bell pepper chopped
- 1/2 red onion thinly sliced
- 1 cup Kalamata olives pitted
- 8 oz feta cheese crumbled
Lemon Herb Dressing (Reserve from Marinade):
- 1/4 cup olive oil from marinade
- Juice of 1 lemon
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Make the marinade: Whisk together lemon juice, olive oil, garlic, oregano, thyme, salt, pepper, and optional red pepper flakes.
- Marinate the chicken: Coat chicken breasts evenly in the marinade. Cover and refrigerate for at least 30 minutes (or overnight for best results).
- Grill the chicken: Heat a grill pan or outdoor grill to medium-high. Grill chicken for 5-6 minutes per side, until charred and the internal temperature reaches 165°F.
- Rest and slice: Let the chicken rest for 5 minutes, then slice it thickly.
- Prepare the salad: While chicken cooks/rests, toss together romaine lettuce, cucumbers, tomatoes, bell pepper, onion, and olives.
- Assemble: Sprinkle feta cheese over the salad. Drizzle with the reserved marinade/dressing, and arrange the sliced chicken on top.
- Serve immediately for maximum freshness.