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Greek Chicken Cucumber Feta Salad - Bright, Fresh, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken:
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder (or 2 minced cloves)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the salad:
  • 1 large English cucumber, halved lengthwise and sliced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 4–6 ounces feta cheese, cut into small cubes or crumbled
  • 2 cups chopped romaine or mixed greens (optional, for extra crunch)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill or mint (optional but excellent)
  • For the dressing:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 small garlic clove, finely grated or minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper

Method
 

  1. Marinate the chicken: In a bowl, combine olive oil, lemon juice, oregano, garlic, salt, and pepper. Add chicken and toss to coat. Marinate 20–30 minutes (or up to 4 hours in the fridge).
  2. Make the dressing: Whisk olive oil, red wine vinegar, lemon juice, Dijon, oregano, garlic, salt, and pepper until emulsified. Taste and adjust salt, acid, or pepper as needed.
  3. Prep the vegetables: Slice the cucumber, halve the tomatoes, thinly slice the red onion, and chop the herbs. If using greens, chop them into bite-size pieces.
  4. Cook the chicken: Heat a grill pan or skillet over medium-high. Cook chicken 5–6 minutes per side, or until the internal temperature reaches 165°F/74°C. Rest 5 minutes, then slice or cube.
  5. Assemble the salad base: In a large bowl, add cucumber, tomatoes, red onion, olives, and herbs. If using greens, add them now.
  6. Add cheese and chicken: Gently fold in feta and the sliced chicken.
  7. Dress and toss: Drizzle on about two-thirds of the dressing. Toss lightly to coat. Add more dressing as needed, a little at a time, to avoid overdressing.
  8. Finish and serve: Taste and adjust with a pinch of salt, extra lemon, or a grind of pepper. Serve right away, or chill briefly to let flavors mingle.