Greek Chicken Salad Bowls
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and black pepper to taste
For the Salad Bowls:
4 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1/3 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
For the Dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Directions:
In a bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken breasts and marinate for at least 20 minutes.
Grill or pan-cook chicken over medium heat for 6–7 minutes per side, or until cooked through. Let rest, then slice thinly.
In a large bowl or individual serving bowls, layer romaine lettuce, tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
In a small jar, whisk or shake together the dressing ingredients until well combined.
Top salad bowls with sliced grilled chicken. Drizzle with dressing just before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 420 kcal | Servings: 4 servings
