This Greek chicken salad has all the Greek flavors of lemon, oregano, mint, and garlic with all the toppings you’d find in a classic Greek salad such as tomatoes, feta, cucumber, and onion with an extra addition of kalamata olives and peperoncinis.
- ¾ cup olive oil
- ⅓ cup white wine vinegar
- 2 lemons, zested and juiced
- 3 cloves garlic
- 4 sprigs oregano
- 3 sprigs mint
- 4 sprigs parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 chicken breasts, cut into half, lengthwise
- 2 heads romaine lettuce, chopped
- 12 oz cherry tomatoes, cut into half
- ½ red onion, thinly sliced
- 1 cup English or Persian cucumber, halved and thinly sliced
- ⅓ cup kalamata olives, pitted
- ⅓ cup crumbled Feta cheese
- ⅓ cup peperoncini, sliced
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Combine all of dressing ingredients in a blender and blend for about 15-30 seconds. See other methods to make dressing below in recipe notes.
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Place the chicken breasts in a bowl or resealable plastic bag with ¼ cup of the dressing. Toss to coat. Place in the refrigerator and marinate for 30 minutes or up to 24 hours. Store remaining dressing in an airtight container in the refrigerator until ready to use.
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Heat an outdoor grill to medium/high heat.
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Place the chicken on the grill and grill for 5-7 minutes per side, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees F. Let the chicken rest for 5 minutes before slicing.
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Assemble the salad by laying out romaine on a large platter/bowl. Top with cherry tomatoes, red onion, cucumbers, kalamata olives, Feta cheese, and peperoncinis.
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Drizzle the dressing over the salad and serve.
To make the dressing by hand, finely chop all the herbs and mince the garlic. Then, whisk all of the ingredients together in a small bowl or shake them up in a mason jar.
To make the dressing in a food processor, throw in the garlic and herbs and process until they are finely chopped. Then, add the rest of the ingredients and process for 30-60 more seconds until you get a creamy dressing.