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–+ servings
Lemon chicken Greek salad with sliced chicken breast, romaine lettuce, cucumber, cherry tomatoes, red onion, olives, banana peppers, feta cheese, and parsley.
Reynaldo’s Cocina 📍

Lemon Chicken Greek Salad

A fresh Greek salad topped with seasoned lemon chicken, crisp vegetables, feta cheese, herbs, and a homemade lemon dressing.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Lemon Chicken
  • 2 pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 lemons zested and juiced
  • 4 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Salad
  • 2 large romaine hearts chopped
  • 1 large cucumber diced
  • 2 cups cherry tomatoes halved
  • 1/2 red onion diced
  • 1/2 cup banana peppers
  • 1/2 cup kalamata olives pitted and halved
  • 1 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
Lemon Dressing
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large skillet or grill pan
  • Large salad bowl
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting board
  • Tongs

Method

  1. Add chicken to a mixing bowl.
  2. Add olive oil, lemon zest, lemon juice, garlic, oregano, thyme, lemon pepper seasoning, salt, and black pepper.
  3. Mix thoroughly and allow to marinate while preparing the remaining ingredients.
  4. Chop the romaine.
  5. Dice the cucumber and red onion.
  6. Halve the cherry tomatoes and olives.
  7. Prepare the banana peppers and parsley.
  8. Add all vegetables to a large salad bowl.
  9. In a separate bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, salt, and black pepper until smooth.
  10. Heat a large skillet or grill pan over medium heat.
  11. Cook the chicken for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees.
  12. Remove the chicken and allow it to rest for 5 to 10 minutes.
  13. Slice the chicken against the grain.
  14. Top the salad with sliced lemon chicken.
  15. Add feta cheese and parsley.
  16. Drizzle with the lemon dressing.
  17. Toss lightly and serve.

Notes

• Using both lemon zest and lemon juice creates a brighter flavor than juice alone.
• Rest the chicken before slicing to help retain moisture.
• Dress the salad just before serving to preserve texture.
• Feta cheese and olives naturally add salt, so taste before adding additional seasoning.
• Marinating the chicken for 30 minutes provides even deeper flavor if time allows.
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