Greek Chicken Salad With Whipped Feta (Printable version)
Grilled chicken atop crisp veggies with a luscious whipped feta dressing — Mediterranean freshness in every bite.
# What you'll need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Salad
07 - 4 cups chopped romaine or mixed greens
08 - 1 cup cherry tomatoes, halved
09 - 1 cucumber, sliced
10 - 1/2 small red onion, thinly sliced
11 - 1/2 cup kalamata olives, pitted and halved
12 - 1/2 cup roasted red peppers, sliced
→ Creamy Whipped Feta Dressing
13 - 1/2 cup feta cheese, crumbled
14 - 1/4 cup plain Greek yogurt
15 - 2 tablespoons olive oil
16 - 1 tablespoon lemon juice
17 - 1 small garlic clove, minced
18 - 1/4 teaspoon dried oregano
19 - Salt and pepper to taste
→ Optional Garnishes
20 - Fresh dill or parsley, chopped
21 - Extra crumbled feta cheese
# Directions:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Rub the chicken breasts evenly with olive oil, dried oregano, garlic powder, salt, and black pepper.
03 - Place the chicken on the grill and cook for 5 to 7 minutes per side until fully cooked through. Remove from the grill and let rest for 5 minutes before slicing.
04 - Combine the crumbled feta, Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a food processor. Blend until smooth and fluffy, then adjust seasoning to taste.
05 - Arrange the romaine or mixed greens, cherry tomatoes, cucumber, red onion, kalamata olives, and roasted red peppers on a large serving platter or in a bowl.
06 - Layer the sliced grilled chicken over the salad vegetables.
07 - Drizzle the whipped feta dressing generously over the top of the salad.
08 - Finish with fresh chopped dill or parsley and extra crumbled feta if desired. Serve immediately.
# Expert Tips:
01 -
- The whipped feta dressing tastes like something from a taverna on a Greek island, yet it comes together in about sixty seconds.
- It is one of those rare salads that actually fills you up without leaving you hungry an hour later.
02 -
- Do not skip the resting step for the chicken because slicing immediately releases all the moisture and you end up with dry, chewy pieces.
- The dressing thickens considerably in the fridge so if you make it ahead, let it sit at room temperature for fifteen minutes and stir before using.
03 -
- Pat the chicken completely dry with paper towels before oiling and seasoning because moisture is the enemy of a good sear.
- Whipping the feta dressing longer than you think necessary is the secret to that airy, mousselike texture that makes people ask what is in it.