Greek
Greek Lemon Chicken Salad
Seared chicken strips rest on crisp romaine with cucumber, olives, and feta. A bright lemon-oregano dressing ties the bowl together without weighing it down.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Chicken cooks quickly in one skillet for weeknight speed.
- Lemon and oregano keep the flavors clean and sharp.
- Feta and olives add salt without heavy dressing.
- Leftover chicken works if you already cooked a batch.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat chicken dry and season with salt, pepper, and half the oregano.
- 2
Heat 1 tbsp olive oil in a skillet over medium-high and cook chicken 5 to 6 minutes per side until 165°F inside.
- 3
Rest chicken 5 minutes, then slice into strips.
- 4
Whisk remaining oil, lemon juice, and oregano for the dressing.
- 5
Toss romaine, cucumber, tomatoes, and olives with dressing in a large bowl.
- 6
Top with sliced chicken and feta, then serve at once.
Pro tips
- Slice chicken against the grain for tender bites.
- Add dressing only when ready to eat so greens stay crisp.
- Warm chicken slightly before topping if leftovers chilled overnight.
Easy substitutions
- chicken breast
- chicken thighs
- feta
- goat cheese
- romaine
- chopped kale
Storage and reheating
Storage
Keep undressed greens and chicken separate in airtight containers up to 3 days.
Reheating
Warm chicken gently in a skillet 2 minutes; leave greens cold.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 390
- Protein
- 38 g
- Carbs
- 10 g
- Fat
- 22 g
- Fiber
- 3 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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