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Greek Chicken Salad


2-3 pounds boneless skinless breasts or tenders

For the marinade:

1 tsp black pepper

½ cup lemon juice freshly squeezed

¼ cup oil

1 1/2 tablespoons vinegar

8 cloves garlic minced

2 heaping tablespoons dried oregano


For the Salad:

Romaine Hearts

Mixed Greens

Black olives

Green olives

Red onion


Feta Cheese (optional)

Mix the marinade ingredients using a whisk.  Pour over chicken.  Marinate overnight in the refrigerator.  This chicken is best cooked on a grill; however, it may also be cooked in a skillet on the stove.

Marinated chicken will not take as long to cook, so be careful not to dry it out on the grill.  Once the chicken is done, let it rest for at least 10 minutes before serving.  Toss the salad ingredients in a large bowl and top with the chicken.  This salad is excellent served with a Greek dressing; however, you may use whatever dressing you like.

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