Easy Greek Salad Dinner with Grilled Chicken

Begin by marinating the chicken breasts in olive oil, lemon juice, salt, pepper and a dash of oregano for at least 30 minutes. However, for a more robust flavor, I recommend marinating the chicken for up to 24 hours in the refrigerator.

While your chicken is absorbing those fantastic flavors, chop the lettuce, cucumbers, tomatoes, and red onion into desired sizes. An important trick that consistently ensures crunchiness in my salad is immediately rinsing these vegetables in cold water and pat drying them before chopping.

Grill the marinated chicken over medium heat until it’s cooked through, which typically takes about 6 to 7 minutes per side.

Once cooked, let the chicken rest for a few minutes before cutting into slices. This helps to retain the moisture and juiciness of the chicken.

Layer your salad starting with the chopped lettuce, followed by cucumbers, tomatoes, red onions, and olives.

Add slices of grilled chicken on top and sprinkle with some crumbled feta cheese.

For the dressing, I usually keep it simple with an olive oil and lemon mix but feel free to use any traditional Greek dressing of your choice.

Finally, add some pepper and a generous sprinkle of dried oregano to transport you to the flavors of Greece!