Gluten-Free Greek Salad with Grilled Chicken

Ingredients

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• 1 lb boneless, skinless chicken breasts
• 2 tbsp olive oil, divided
• 1 tsp dried oregano Shop
• 1/2 tsp garlic powder Shop
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted Shop
• 4 oz feta cheese, crumbled
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano Shop
• 1/2 tsp Dijon mustard (ensure GF) Shop
• 1 clove garlic, minced

Instructions

1. 1 Prepare the chicken: In a bowl, toss the chicken breasts with 1 tablespoon of olive oil, 1 teaspoon of dried oregano, garlic powder, salt, and pepper. Let it marinate for at least 5 minutes while you prepare the vegetables.
2. 2 Grill the chicken: Heat a grill pan or outdoor grill to medium-high heat. Grill the chicken breasts for about 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). The chicken should be nicely browned and slightly firm to the touch. Once cooked, let it rest for 5 minutes before slicing.
3. 3 Assemble the salad base: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and pitted Kalamata olives. Ensure all vegetables are fresh and crisp.
4. 4 Make the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, 1 teaspoon of dried oregano, Dijon mustard, and minced garlic. Continue whisking until the dressing is well combined and slightly emulsified, about 1-2 minutes.
5. 5 Combine and serve: Slice the rested grilled chicken into strips. Add the sliced chicken and crumbled feta cheese to the salad bowl. Drizzle the prepared lemon-herb dressing over the salad. Toss gently to coat all ingredients evenly. Serve immediately for the freshest taste and texture.

Nutrition (per serving)

Tips & Notes

• Pound the chicken breasts to an even thickness so they grill evenly without drying out.
• Let the grilled chicken rest for 5 minutes before slicing so it stays juicy.
• If raw red onion is too sharp for you, slice it as thin as possible and toss it with the lemon dressing first.

Common questions