Greek Chicken Salad With Whipped Feta (Printable)
Grilled chicken atop crisp Mediterranean greens drizzled with tangy whipped feta dressing.
# What You'll Need:
→ Grilled 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 kosher salt
06 - 1/4 teaspoon freshly ground black pepper
→ Salad
07 - 4 cups chopped romaine lettuce or mixed greens
08 - 1 cup cherry tomatoes, halved
09 - 1 medium 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
→ Whipped Feta Dressing
13 - 1/2 cup crumbled feta cheese
14 - 1/4 cup plain Greek yogurt
15 - 2 tablespoons olive oil
16 - 1 tablespoon fresh 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 an outdoor grill or grill pan over medium-high heat until properly searing temperature is reached.
02 - Coat the chicken breasts evenly with olive oil, dried oregano, garlic powder, salt, and black pepper, rubbing the seasoning into both sides.
03 - Place the seasoned chicken on the hot grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a plate 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 the mixture is completely smooth and fluffy, scraping down the sides as needed. Adjust seasoning to taste.
05 - Arrange the romaine or mixed greens on a large serving platter or in a wide bowl. Scatter the cherry tomatoes, cucumber slices, red onion, kalamata olives, and roasted red peppers over the greens.
06 - Slice the rested grilled chicken breasts and lay the pieces over the assembled salad.
07 - Drizzle the whipped feta dressing generously over the top. Finish with chopped fresh herbs and additional crumbled feta if desired. Serve immediately.
# Expert Advice:
01 -
- The whipped feta dressing is impossibly creamy without any mayonnaise or heavy cream, and it doubles as a dip for vegetables or pita chips.
- Everything comes together in about half an hour, which makes it perfect for busy weeknights when you still want to eat something vibrant and satisfying.
02 -
- Under seasoning the chicken is the most common mistake because the creamy dressing and bland vegetables will mute whatever flavor you forgot to add at the start.
- Whipping the feta dressing in a food processor rather than stirring by hand transforms it from a crumbly mess into a silky, cloudlike sauce that clings to every leaf.
03 -
- Let the chicken rest the full five minutes before slicing because impatient cutting is the fastest way to lose every drop of moisture you worked to keep inside.
- The secret to the whipped feta is blending it longer than you think necessary because it goes from grainy to impossibly smooth around the two minute mark.