Recipe courtesy of Dave Lieberman
Print
Greek Salad with Oregano Marinated Chicken
Total:
1 hr 15 min
Prep:
30 min
Inactive:
30 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
1 hr 15 min
Prep:
30 min
Inactive:
30 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

For the chicken:
  • 1 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • A couple good pinches salt
  • 10 grinds black pepper
  • 4 (6 to 7-ounce) boneless skinless chicken breasts
For the dressing:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 lemon, juiced
  • 2 cloves garlic, smashed with the side of your chef's knife
  • 1 teaspoon dried oregano
  • 10 to 15 grinds black pepper
For the salad:
  • 2 to 3 hearts romaine lettuce
  • 1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
  • 3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
  • 1/2 red onion, very thinly sliced
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • 1/4 cup crumbled feta cheese
  • 3 pinches salt

Directions

To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.

Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.

To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.

Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.

Toss salad just before serving and fan chicken out on top.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Greek Feta and Cucumber Salad

Recipe courtesy of Michael Symon

Greek Devil Gyro

Recipe courtesy of Melissa Gaman

Greek-Style Twice-Baked Potatoes

Recipe courtesy of Bobby Deen

Greek-Style Stuffed Peppers

Recipe courtesy of Ellie Krieger

Mediterranean Shrimp and Orzo Salad

Recipe courtesy of Kelsey Nixon

Rockin' Taco Salad

Recipe courtesy of Hungry Girl

Wedge Salad

Recipe courtesy of Tiffani Thiessen

Insalata di Baccala: Cod Salad

Recipe courtesy of David Rocco

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here