Greek Lemon Garlic Chicken Salad
The Concept
Classic Greek salad elevated with marinated, garlic-forward chicken and a bold lemon-forward dressing. Every element is traditional and honest — this is about quality ingredients treated properly, not tricks.
Ingredients
For the Chicken:
- 2 chicken breasts or 4 thighs
- 4 tbsp olive oil
- Juice and zest of 1 large lemon
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp cumin
- Salt and black pepper
For the Salad:
- 4 cups romaine lettuce, chopped
- 2 large tomatoes, cut into wedges
- 1 large cucumber, cut into thick half-moons
- 1 green bell pepper, sliced into rings
- ½ red onion, sliced into thin rings
- 1 cup Kalamata olives
- 1 block (6 oz) authentic Greek feta, cut into a thick slab (not crumbled)
- Fresh flat-leaf parsley
- Dried oregano for finishing
For the Greek Dressing:
- 5 tbsp extra virgin olive oil (use a good one)
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano
- ½ tsp garlic powder
- Pinch of sugar
- Salt and cracked black pepper
Method
Step 1 — Marinate and Cook Chicken: Combine olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, salt, and pepper. Marinate chicken at least 1 hour. Grill over high heat 6–7 minutes per side, or pan-sear in a cast-iron skillet. The lemon will char and the garlic will create a fragrant crust. Rest and slice.
Step 2 — Make the Dressing: Whisk all dressing ingredients together. A good Greek dressing is simple, olive-oil-forward, and oregano-heavy. Don't overcomplicate it.
Step 3 — Build the Salad: In a wide, shallow bowl, place romaine. Arrange tomato wedges, cucumber, bell pepper, and red onion rings over the greens in distinct, generous sections. Place the slab of feta in the center — this is the Greek way and it looks stunning. Scatter olives everywhere. Lay the sliced chicken over one side. Drizzle the dressing across the entire salad. Finish with fresh parsley and a heavy pinch of dried oregano.
Chef's Note: Never crumble the feta for a Greek salad. A thick slab holds its texture, sits beautifully, and gives diners the pleasure of breaking into it themselves
