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A large white serving bowl with greek salad topped with chicken, tomatoes, sliced greek olives, feta, and roasted chickpeas.

Greek Salad with Marinated Chicken

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  • Author: The BakerMama
  • Prep Time: 10 minutes
  • Marinating Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 48 minutes
  • Yield: 4 servings

Description

Roasted chickpeas, tangy feta, Kalamata olives, and crisp veggies make this Greek Salad with Marinated Chicken fresh, flavorful and filling.


Ingredients

Greek marinade/dressing (makes 1 and 1/2 cups):

  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper, or to taste
  • 1 cup extra-virgin olive oil

Chicken and Salad Makings:

  • 1 pound boneless, skinless chicken tenders
  • 1 tablespoon olive oil
  • 1 (6-ounce) bag sweet butter leaf lettuce mix (about 5 cups)
  • 1/2 of a red onion, thinly sliced
  • 12 red cherry tomatoes, halved
  • 1 small cucumber, sliced
  • 1/2 cup mild sliced pepperoncini
  • 1/2 cup pitted kalamata olives, halved
  • 1/2 cup feta cheese chunks
  • 1/2 cup roasted chickpeas (see recipe)

Instructions

  1. Make the marinade/dressing: In a medium mixing bowl, whisk together all of the ingredients for the marinade/dressing, except for the olive oil, until well combined. Slowly drizzle in the olive oil, vigorously whisking until fully incorporated. Reserve 3/4 cup of the marinade/dressing to dress the salad with and use the rest for the chicken marinade.
  2. Add the remaining marinade/dressing to a plastic bag that seals and then add the chicken tenders. Seal the plastic bag and let the chicken marinate for at least 30 minutes or up to 3 hours in the refrigerator.
  3. Once the chicken has marinated, heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the chicken from the marinade and add it to the hot skillet. Sear for about 3 minutes or until nicely browned before flipping and searing for another 3 minutes on the other sides.
  4. Cover the pan with a lid and let continue to cook for another 2 minutes to add steam/moisture and insure the chicken is cooked all the way through without drying out. You can test the internal temperature with a meat thermometer to ensure doneness. The thermometer should read 165°F. Let rest for a few minutes before slicing into bite-sized pieces.
  5. In a large serving bowl, add the lettuce. Top the lettuce with the onion, tomatoes, cucumber, pepperoncini, and olives. Drizzle some of the reserved dressing over the salad mixture and toss to combine. Continue to add dressing and toss the salad until coated to your liking. Top with the chicken, feta cheese chunks and roasted chickpeas.