Greek Chicken Salad with Feta and Herbs
A classic summer salad combining juicy, skin-on chicken breasts with crisp cucumbers, ripe tomatoes, tangy feta, and fresh herbs tossed in a zesty lemon and red wine vinegar dressing for a bright, satisfying meal.
Ingredients
Ingredients
- 3 - 4 boneless, skin-on chicken breasts or skinless breasts
- Salt to season chicken
- Black pepper to season chicken
- Neutral vegetable oil for frying
- 2 tablespoons minced shallot
- 2 tablespoons lemon juice
- 1/4 teaspoon salt for dressing
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup extra virgin olive oil for dressing
- 2 medium cucumbers cut into 1/4-inch thick half moons
- 1/2 red onion sliced and cut into slivers
- 2 tablespoons lemon juice for cucumbers and red onions
- Salt to season cucumbers and onions
- 2 cups chopped tomatoes or halved cherry tomatoes
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta use feta packed in brine
- 2 tablespoons fresh oregano minced
Instructions
Instructions
- A half hour ahead of time, set the chicken on the counter, pat dry, and sprinkle salt and pepper on both sides. Leave the chicken on the counter to come to room temp.
- In a small mixing bowl, combine the shallot, lemon juice, and salt, and set aside for 10 minutes. Whisk in the red wine vinegar and Dijon. Slowly add the olive oil while whisking vigorously to emulsify the dressing.
- Place the cucumbers and red onions in separate small bowls. Add a tablespoon of lemon juice to each and sprinkle with salt. Set aside.
- Heat a large skillet over medium/medium-high heat. Add a drizzle of vegetable oil, then add the chicken breasts, skin side down. Sear until skin is golden, 4 - 5 minutes.
- Flip the chicken breasts, cover the skillet, reduce heat to medium, and cook 4 - 8 minutes more, until golden and internal temperature reaches 165°F. Remove chicken and let rest 5 minutes.
- Slice chicken on the bias into 1/2-inch thick slices. Sprinkle with salt and drizzle several spoonfuls of the dressing over the chicken.
- Arrange tomatoes, cucumbers, red onions, feta, and olives on a large platter; drizzle each with vinaigrette. Add sliced chicken on top, drizzle more dressing, crack fresh black pepper, and scatter oregano. Serve immediately.
- For a more substantial meal, serve with lightly dressed orzo or couscous on the side. Store leftovers separately for best freshness.
Notes
This salad is perfect for warm days and comes together quickly with fresh ingredients. To store leftovers, keep the chicken separate from the salad to avoid sogginess. Best eaten within one day for optimal freshness.