Greek Chicken Salad with Lemon Herb Dressing

Greek Chicken Salad with Lemon Herb Dressing

A vibrant and nutritious Greek Chicken Salad featuring marinated chicken, fresh vegetables, and a creamy lemon herb dressing, perfect for meal prep or family dinners.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Mediterranean

Calories: 400

Ingredients Method Notes

Ingredients

For the Chicken and Marinade

1.5 pounds boneless skinless chicken breasts Cut into bite-size chunks for even cooking.
1 juice & zest of 1 lemon Use fresh lemons for maximum flavor.
2 Tablespoons olive oil Helps in marinating the chicken and adds healthy fats.
2-3 cloves garlic (minced) Adjust for taste preferences.
2 tablespoons fresh parsley (minced) Enhances flavor while adding nutrition.
1 teaspoon smoked paprika Adds depth to the chicken.
1 teaspoon dried oregano Adds depth to the chicken.
1 teaspoon salt Adjust according to taste.
½ teaspoon red pepper flakes Provides a subtle kick.
½ teaspoon black pepper Adjust according to taste.
½ teaspoon dried mint (or dill or thyme) Experiment with herbs to suit your palate.

For the Salad

2 cups romaine lettuce (chopped) Can substitute with mixed greens if desired.
1 cup cherry or grape tomatoes (cut in half or quarters) Fresh tomatoes are best.
¼ red onion or small shallot (thinly sliced) Soak in cold water for a milder flavor.
¼ cup pitted Kalamata olives Brings a briny flavor.
¼ cup Feta cheese (crumbled or cubed) Opt for low-fat if desired.

For the Dressing

3 Tablespoons extra virgin olive oil Vital for flavor and texture.
3 Tablespoons lemon juice (about 1 lemon) Brightens the dressing.
3 Tablespoons tahini Adds creaminess and depth.
1 Tablespoon balsamic vinegar Provides a hint of sweetness.
1 Tablespoon finely minced cilantro (or parsley) Adjust for preferences.
1 teaspoon Dijon mustard Adds a tangy depth.
1 teaspoon honey Sweetens the dressing.

Method

Preparation

Marinate the chicken: Whisk all marinade ingredients together. Place the chicken breasts in a dish or a Ziploc bag and pour the marinade over, tossing to ensure full coverage. Cover the dish with a lid or plastic wrap and refrigerate for at least 30-60 minutes or overnight for maximum flavor.

Cooking

Cook the chicken: Heat a large heavy-duty skillet over medium-high heat. Once hot, add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until charred and crispy on the outside and cooked through.

Dressing Preparation

Make the tahini dressing: In a small bowl, whisk together all the dressing ingredients until fully combined and creamy. Adjust seasoning with salt and pepper. If the dressing is too thick, add a tablespoon or two of water to reach desired consistency.

Assembly

Assemble the salad: In a large salad bowl, combine all salad ingredients. Top with grilled chicken and drizzle with the lemon tahini dressing. Garnish with feta and fresh chopped parsley if desired. Enjoy warm!

Notes

Overcooking the chicken can lead to dryness. Use a meat thermometer to ensure chicken reaches 165°F (74°C) for best texture. This salad is perfect for meal prep; store leftovers in airtight glass storage containers for up to 3 days.