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Easy Greek Salad Recipe with Roasted Chicken

Try this Easy Greek Salad Recipe with Roasted chicken for the perfect lunch or dinner. Also make a simple vinaigrette to compliment the salad.
Course dinner, lunch, Main, Main Course, Salad
Cuisine American, Greek
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 839kcal
Author Chef Billy Parisi

Ingredients

For the Chicken:

  • 4 chicken breasts
  • 1 teaspoon of kosher salt
  • 1 teaspoon of cumin
  • 1 teaspoon of oregano
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/4 teaspoon of paprika
  • cracked pepper to taste
  • 1 tablespoon of olive oil

For the Vegetables:

  • 8 cups of spring mix
  • 1 roughly chopped head of iceberg lettuce
  • 1 cup of small diced Roma Tomatoes
  • 1 cup of small diced cucumbers
  • 1 cup of sliced olives
  • 1 cup of chickpeas
  • 1 cup of artichoke hearts
  • 1/2 cup of small diced sweet onion
  • 1/2 cup of Feta cheese

For the Vinaigrette:

  • 1/4 cup of red wine or balsamic vinegar
  • 1/2 cup of olive oil
  • 1 teaspoon of grainy mustard
  • 1 tablespoon of honey
  • 1/2 small diced shallot
  • Kosher salt and fresh cracked pepper to taste

Instructions

  • For the Chicken: In a small bowl mix together the herbs and spices until combined. Generously season both sides of the chicken breasts with the spice blend.
  • Next, in a large hot saute pan on high heat with 1 tablespoon of olive oil cook the chicken breast on one side until golden brown (3 to 4 minutes). Once brown flip over and place the pan in the oven to finish the chicken on 350° for 10 to 12 minutes. After cooking, remove from the pan and slice.
  • For the Vinaigrette: In a medium bowl add in the vinegar, mustard, honey, shallots, salt and pepper and slowly whisk in the olive oil until it has become emulsified. Set Aside.
  • To Plate: Mex together all of the vegetables and lettuces in a large bowl and dress with appropriate amount of dressing and toss until completely combined. Season the salad with salt and pepper and mix again. Serve with sliced chicken on top.

Nutrition

Serving: 4g | Calories: 839kcal | Carbohydrates: 36g | Protein: 59g | Fat: 52g | Saturated Fat: 10g | Cholesterol: 161mg | Sodium: 1834mg | Potassium: 1528mg | Fiber: 8g | Sugar: 16g | Vitamin A: 2520IU | Vitamin C: 43.9mg | Calcium: 230mg | Iron: 5.2mg