Imagine a burst of zesty lemon, aromatic garlic, and tender chicken dancing on a bed of crisp greens - this isn't just a salad, it's a culinary journey to the sun-drenched shores of Greece! Our Greek Lemon Garlic Chicken Salad is more than a meal; it's a quick, nutritious escape that will transport your taste buds to the Mediterranean in just 40 minutes. Whether you're a busy professional, a health-conscious foodie, or someone craving restaurant-quality flavors at home, this recipe is your ticket to a delicious and effortless dinner that looks and tastes like it was crafted by a professional chef.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 4 cups mixed greens
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
Instructions
- Begin by preparing the chicken breasts. If they are thick, consider butterflying them or pounding them to an even thickness to ensure even cooking. This will help the chicken cook more quickly and evenly.
- In a small bowl, combine the juice of 1 lemon, minced garlic, oregano, and olive oil. Whisk the mixture together until well combined. This will serve as your marinade.
- Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring it is well coated. Cover the dish or seal the bag and refrigerate for at least 15 minutes to allow the flavors to meld.
- While the chicken is marinating, prepare the salad base. In a large salad bowl, add the mixed greens. You can use a combination of romaine, spinach, arugula, or any other greens you prefer.
- After the chicken has marinated, heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts to the pan. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
- Once cooked, remove the chicken from the pan and let it rest for a few minutes. This allows the juices to redistribute, keeping the chicken moist.
- While the chicken is resting, prepare the remaining salad ingredients. Slice the cooked chicken into strips or bite-sized pieces. Add the Kalamata olives and crumbled feta cheese to the mixed greens in the salad bowl.
- After slicing the chicken, add it to the salad bowl. Drizzle any remaining marinade or additional olive oil over the salad, if desired. Toss the salad gently to combine all ingredients.
- Serve the Greek Lemon Garlic Chicken Salad immediately, garnished with extra feta cheese or olives if desired. Enjoy your fresh and flavorful salad!
Tips
- Chicken Prep is Key: For the most tender and evenly cooked chicken, butterfly or pound your chicken breasts to an uniform thickness. This ensures quick, consistent cooking and prevents dry edges.
- Marination Magic: Don't rush the marinating process. Even 15 minutes allows the lemon and garlic to infuse deep flavor into the chicken. For maximum taste, you can marinate up to 2 hours in the refrigerator.
- Temperature Matters: Use a meat thermometer to ensure your chicken reaches 165°F (75°C). This guarantees food safety without overcooking.
- Olive Selection: Opt for high-quality Kalamata olives for authentic Greek flavor. Their rich, briny taste elevates the entire salad.
- Serving Suggestion: For an extra gourmet touch, serve the salad immediately after tossing to maintain the greens' crispness and the chicken's warmth.
- Customization Options: Feel free to add additional Mediterranean touches like sliced cucumber, red onions, or a sprinkle of dried herbs to personalize your salad.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 35g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 95mg
