Feta Chicken Salad

Instructions

 

Step 1: Cook the Chicken

Heat a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for 6–8 minutes per side, or until fully cooked through (internal temp: 165°F / 74°C).
Let the chicken rest for 5 minutes, then slice into thin strips.

Step 2: Build the Salad

In a large bowl, combine the salad greens, cherry tomatoes, cucumber slices, red onion, and Kalamata olives.
Top with the sliced chicken and sprinkle with crumbled feta.

Step 3: Make the Vinaigrette

In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.

Step 4: Toss and Serve

Drizzle the vinaigrette over the salad. Gently toss until everything is evenly coated.
Serve immediately for the freshest taste and best texture.

📝 Tips & Variations

  • Meal prep tip: Store the dressing separately if making ahead. Add just before serving.

  • Add-ins: Try avocado, roasted red peppers, or grilled zucchini for extra flavor.

  • Protein swap: Grilled shrimp or chickpeas work great as substitutes for chicken.

  • Dairy-free version: Omit feta or use a plant-based alternative.

❀ Why You’ll Love It

  • Ready in under 30 minutes

  • Packed with protein and fresh veggies

  • Naturally gluten-free and low-carb

  • Tastes even better than takeout!