Greek Chicken Salad With Whipped Feta (Printable Version)
Mediterranean grilled chicken over crisp greens with creamy whipped feta dressing, olives, and fresh vegetables.
# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon garlic powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
08 - Juice of ½ lemon
→ Salad
09 - 6 cups romaine or mixed salad greens, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup cucumber, sliced
12 - ½ cup red onion, thinly sliced
13 - ½ cup Kalamata olives, pitted
14 - 1 green bell pepper, sliced
15 - ¼ cup fresh dill, chopped
→ Creamy Whipped Feta Dressing
16 - 6 oz feta cheese, crumbled
17 - ½ cup Greek yogurt
18 - ¼ cup extra-virgin olive oil
19 - 2 tablespoons fresh lemon juice
20 - 1 small garlic clove, minced
21 - 2 tablespoons water (as needed, for thinning)
22 - Freshly ground black pepper, to taste
# How to Make:
01 - In a mixing bowl, whisk together the olive oil, dried oregano, garlic powder, smoked paprika, salt, black pepper, and lemon juice. Add the chicken breasts and turn to coat evenly. Let marinate for at least 10 minutes at room temperature.
02 - Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken for 6 to 7 minutes per side, until fully cooked through and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - In a food processor or blender, combine the crumbled feta, Greek yogurt, extra-virgin olive oil, lemon juice, minced garlic, and a pinch of black pepper. Blend until smooth and creamy, adding water one tablespoon at a time until the dressing reaches a pourable consistency.
04 - Arrange the chopped romaine or mixed greens on a large serving platter or in a wide bowl. Scatter the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, pitted Kalamata olives, and sliced green bell pepper over the greens.
05 - Arrange the sliced grilled chicken over the assembled salad vegetables.
06 - Drizzle the whipped feta dressing generously over the salad. Sprinkle with chopped fresh dill and serve immediately.
# Expert Tips:
01 -
- The whipped feta dressing tastes like you spent three times as long making it, and people will absolutely ask what is in it.
- Everything comes together in about half an hour, which makes it feel almost unfairly easy for something this satisfying.
- It is low carb and gluten free without trying to be, which means nobody at the table feels like they are missing out.
02 -
- Under whipped feta will leave you with grainy clumps instead of that dreamy creaminess, so keep the processor running longer than you think you need to.
- Putting warm chicken directly on delicate greens will wilt them into sadness, so let it rest until just barely warm or even room temperature.
03 -
- A meat thermometer pulled at 165 degrees Fahrenheit is the single most reliable way to get juicy chicken every single time without the guesswork.
- Block feta stored in brine will whip up dramatically creamier than the dry pre crumbled kind, and this one choice can make or break the entire dressing.