Greek Chicken Salad Recipe

Chicken breasts: Boneless and skinless, these are the main protein source for the salad.

Cherry tomatoes: Halved for easy eating, they add a burst of sweetness and color.

Cucumber: Sliced for crunch and freshness.

Red onion: Thinly sliced to add a sharp, tangy flavor.

Kalamata olives: Pitted and rich in flavor, these olives are a staple in Greek cuisine.

Feta cheese: Crumbled, it adds a creamy and salty element to the salad.

Olive oil: Used in the dressing, it brings a smooth, rich texture.

Red wine vinegar: Adds acidity and brightness to the dressing.

Dried oregano: A classic herb in Greek cooking, it adds an earthy flavor.

Garlic: Minced to add a pungent, aromatic kick to the dressing.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a bit of heat and depth to the dish.

To ensure your chicken breasts are juicy and flavorful, consider marinating them in a mixture of olive oil, lemon juice, garlic, and oregano for at least 30 minutes before grilling. This not only adds depth of flavor but also helps to tenderize the meat. Additionally, when grilling, resist the urge to constantly flip the chicken; let it cook undisturbed for the recommended time on each side to achieve those beautiful grill marks and even cooking.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good alternative.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are slightly smaller but offer a similar sweetness and juiciness.

• sliced cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, making it a good stand-in for cucumber.

• thinly sliced red onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor compared to red onions.

• pitted kalamata olives - Substitute with black olives: Black olives are less tangy but still provide a similar briny flavor.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese offers a similar tangy and creamy texture.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess.

• dried oregano - Substitute with dried thyme: Thyme offers a slightly different but complementary herbal note.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is less pungent.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a similar taste.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used similarly for seasoning.

• To store your Greek Chicken Salad, transfer it to an airtight container. Ensure the chicken and vegetables are well-covered to maintain freshness.
• Keep the dressing separate from the salad if you plan to store it for more than a day. This prevents the vegetables from becoming soggy.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days.
• If you need to freeze the chicken, slice it and place it in a freezer-safe bag or container. Label it with the date. The chicken can be frozen for up to 2 months.
• Avoid freezing the vegetables and feta cheese, as they do not thaw well and can become mushy.
• When ready to eat, thaw the chicken in the refrigerator overnight. Reheat it gently in a skillet or microwave.
• Combine the thawed chicken with fresh vegetables and feta cheese, then add the dressing just before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken slices on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. Meanwhile, keep the salad components like cherry tomatoes, cucumber, and feta cheese at room temperature to maintain their fresh texture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the chicken slices in the skillet and heat for about 5-7 minutes, flipping halfway through, until warmed through. Keep the salad components separate and at room temperature.

• Microwave Method: Place the chicken slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking every 30 seconds until heated through. Keep the salad components like red onion and kalamata olives separate and add them to the chicken after reheating.

• Steaming Method: Use a steamer basket over boiling water. Place the chicken slices in the basket and cover. Steam for about 5-7 minutes or until heated through. This method helps retain moisture in the chicken. Keep the salad components fresh and separate.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken slices in the air fryer basket. Heat for about 3-5 minutes, checking halfway through, until warmed through. Keep the salad components like cucumber and feta cheese at room temperature.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken slices in a vacuum-sealed bag and immerse in the water bath for about 30 minutes. This method ensures the chicken remains juicy. Keep the salad components fresh and add them after reheating the chicken.

• Grill pan: Used to cook the chicken breasts, giving them a nice char and grill marks.

• Tongs: Handy for flipping the chicken breasts on the grill pan.

• Cutting board: Essential for slicing the grilled chicken and preparing the vegetables.

• Chef's knife: Used for slicing the chicken, halving the cherry tomatoes, slicing the cucumber, and thinly slicing the red onion.

• Mixing bowl: A large bowl to combine the cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.

• Small bowl: Used to whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper for the dressing.

• Whisk: Helps to thoroughly combine the ingredients for the dressing.

• Measuring cups: Used to measure out the cherry tomatoes, cucumber, kalamata olives, and feta cheese.

• Measuring spoons: Used to measure the olive oil, red wine vinegar, and dried oregano.

• Garlic press: Convenient for mincing the garlic clove.

• Salad tongs: Useful for tossing the salad with the dressing and serving.

Pre-cook the chicken: Grill the chicken breasts in advance and store them in the fridge. This way, you can quickly slice and add them to the salad when needed.

Use pre-sliced vegetables: Buy pre-sliced cucumbers, red onions, and halved cherry tomatoes to save chopping time.

Make the dressing ahead: Whisk together the olive oil, red wine vinegar, dried oregano, and minced garlic and store it in a jar. Shake well before using.

Batch cook: Prepare a larger quantity of the salad and dressing to enjoy throughout the week.