Greek Chicken Salad with Lemon Vinaigrette

Introduction

This Greek Chicken Salad with Lemon Vinaigrette brings the vibrant, sun-drenched flavors of the Mediterranean straight to your table. You’ll love how the salty feta and olives, crisp veggies, and herbaceous lemon dressing come together with tender chicken for a meal that is both incredibly satisfying and refreshingly light.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 2

Ingredients

• 6 cups chopped romaine lettuce or spring mix
• 2 cups cooked shredded chicken (such as rotisserie chicken)
• 1 cup chopped grape or cherry tomatoes
• 1 cup chopped cucumber
• 1/2 of a medium red onion, thinly sliced
• 1/2 cup chopped kalamata olives
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh dill (optional)
• 1/2 cup extra-virgin olive oil
• 2 medium lemons
• 1 clove minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. Prepare the Lemon Vinaigrette by juicing the 2 medium lemons. In a small bowl or jar, whisk or shake together the lemon juice, 1/2 cup extra-virgin olive oil, 1 clove minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon pepper until well combined.
2. In a large salad bowl, combine the 6 cups chopped romaine lettuce, 2 cups cooked shredded chicken, 1 cup chopped tomatoes, 1 cup chopped cucumber, 1/2 sliced red onion, and 1/2 cup chopped kalamata olives.
3. Pour about half of the prepared Lemon Vinaigrette over the salad and toss gently to coat all the ingredients.
4. Top the salad with 1/4 cup crumbled feta cheese and 2 tablespoons chopped fresh dill (if using).
5. Serve immediately with the remaining vinaigrette on the side for adding to individual portions.

Variations

• Warm Salad: Sauté the shredded chicken in a pan with a little olive oil to heat it through before adding it to the salad. Toss the greens with the warm chicken and dressing.
• Salad Wraps or Pitas: Stuff the prepared salad into large whole-wheat pitas or wraps for an easy, portable lunch.
• Deconstructed Bowl: Serve all the ingredients in separate sections in a shallow bowl for a beautiful presentation, allowing everyone to assemble their own bites.
• Double the Dressing: Make an extra batch of the Lemon Vinaigrette to use as a marinade for grilled chicken or vegetables later in the week.

Tips for Success

• For the crispiest salad, wash and dry your greens thoroughly before chopping and assembling.
• If your red onion is very pungent, soak the sliced pieces in ice water for 5-10 minutes before adding to the salad to mellow their sharp bite.
• To get the most juice from your lemons, roll them firmly on the countertop under your palm before cutting and juicing.
• Taste and adjust the dressing before tossing with the salad. You may want to add a pinch more salt or pepper to suit your preference.

Storage & Reheating

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. The salad is best enjoyed cold; there is no need to reheat it. If the lettuce wilts, you can refresh it with a handful of fresh greens.

FAQ

Can I use a different protein?

Absolutely. While the recipe calls for cooked chicken, you could easily substitute grilled shrimp, chickpeas for a vegetarian option, or even sliced steak.

Can I make the dressing ahead of time?

Yes. The vinaigrette can be made up to 3 days in advance and stored in a sealed jar in the refrigerator. Let it come to room temperature and shake vigorously before using.

Is the fresh dill necessary?

No, it’s listed as optional. The salad is still full of flavor from the oregano, garlic, and feta. You could also substitute fresh parsley if you have it.

My dressing is very tart. What can I do?

The lemon provides a bright acidity. You can balance it by adding a small pinch of sugar or a teaspoon of honey to the dressing ingredients to round out the flavor.

Can I use bottled lemon juice?

For the freshest, brightest flavor, fresh lemon juice is highly recommended. Bottled juice can have a more concentrated, sometimes metallic taste.

How do I shred rotisserie chicken?

Allow the chicken to cool slightly, then remove the skin. Pull the meat off the bones and use two forks or your hands to shred it into bite-sized pieces.