Ingredients
- Grilled chicken breast: 2 cups, diced
- Cucumbers: 1 large, diced
- Olives (Kalamata or green): 1/2 cup, pitted and sliced
- Red onion: 1/4 cup, thinly sliced
- Cherry tomatoes: 1 cup, halved
- Feta cheese: 1/2 cup, crumbled
- Lemon juice: 2 tablespoons
- Olive oil: 3 tablespoons
- Salt: to taste
- Pepper: to taste
- Oregano (dried): 1 teaspoon
Instructions
- Prepare the grilled chicken by seasoning it with salt, pepper, and oregano, then grill until cooked through and diced.
- Chop the cucumbers, slice the red onion, halve the cherry tomatoes, and slice the olives.
- Make the lemon vinaigrette by whisking together lemon juice, olive oil, salt, pepper, and oregano.
- Combine all ingredients in a large bowl, drizzle with vinaigrette, and toss gently to coat.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For best flavor, chill the salad for 30 minutes before serving.
- Consider garnishing with fresh herbs like parsley or dill.
- Serve with warm pita bread or pita chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Mixing
- Cuisine: Greek
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Greek Chicken Salad, Mediterranean Salad, Healthy Salad, Grilled Chicken