Grilled chicken with cucumber, red onion, sun-dried tomatoes, feta, and lettuce dressed with a Greek vinaigrette.
Ingredients
Salad
- 2 chicken breasts, cooked (grilled or pan fried)
- 1 whole (or half if big) red onion, thinly sliced
- 2-3 mini cucumbers, diced
- 1/2 cup (or more) sun-dried tomatoes, diced
- 1/3 cup (or more) feta cheese
- 1-2 heads of lettuce (depending on size)
Chicken Seasoning
- Salt
- Pepper
- Dry oregano
- Garlic powder
- Fresh rosemary (optional)
Dressing
- 2-3 cloves garlic
- 3 Tbsp red wine vinegar
- 1 tsp oregano
- 2 tsp honey
- 2 tsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt, to taste
- Pepper, to taste
- 2-3 Tbsp olive oil
Instructions
1. Dressing (Make First)
The dressing can be made up to several hours ahead and refrigerated. The flavors meld together better when it sits.
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Blend ingredients: Add all dressing ingredients to a container except the olive oil. Using an immersion blender, blend until smooth.
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Emulsify: Slowly drizzle in the olive oil while blending. Continue blending until the dressing is completely emulsified.
2. Chicken
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Prepare the chicken: Either pound the chicken breasts or horizontally slice them to achieve even thickness.
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Season: Season both sides with salt, pepper, dry oregano, garlic powder, and fresh rosemary if available.
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Cook: Grill or pan fry the chicken breasts until fully cooked. Let rest for 5 minutes, then slice into strips.
3. Assembly
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Prepare the vegetables: Wash and chop the lettuce. Dice the cucumbers and sun-dried tomatoes. Thinly slice the red onion.
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Assemble: Place lettuce in a large serving bowl. Arrange chicken slices, red onion, cucumbers, sun-dried tomatoes, and feta cheese on top.
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Dress: Pour dressing over the salad and toss to combine.
Notes
- For best results, let the cooked chicken rest before slicing to keep it juicy.
- Pro tip: Make the dressing a few hours before serving and refrigerate - this lets the flavors meld together for a more unified taste.
- Optional topping: Add toasted sliced almonds or other nuts for extra crunch and flavor.
- Optional: Serve with pepperoncini on the side for a tangy, spicy kick that pairs perfectly with the salad.
