Greek Chicken Salad Feta Dressing (Printable)
Grilled chicken over crisp Mediterranean greens topped with creamy whipped feta dressing.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon garlic powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
08 - Juice of ½ lemon
→ Salad
09 - 6 cups romaine or mixed salad greens, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup cucumber, sliced
12 - ½ cup red onion, thinly sliced
13 - ½ cup Kalamata olives, pitted
14 - 1 green bell pepper, sliced
15 - ¼ cup fresh dill, chopped
→ Creamy Whipped Feta Dressing
16 - 6 oz feta cheese, crumbled
17 - ½ cup Greek yogurt
18 - ¼ cup extra-virgin olive oil
19 - 2 tablespoons fresh lemon juice
20 - 1 small garlic clove, minced
21 - 2 tablespoons water (as needed for thinning)
22 - Freshly ground black pepper, to taste
# How To Make It:
01 - In a mixing bowl, whisk together the olive oil, dried oregano, garlic powder, smoked paprika, salt, black pepper, and lemon juice. Add the chicken breasts, turning to coat evenly. Let marinate for at least 10 minutes at room temperature.
02 - Preheat a grill or grill pan to medium-high heat. Grill the chicken for 6 to 7 minutes per side until fully cooked through and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - Combine the crumbled feta, Greek yogurt, extra-virgin olive oil, lemon juice, minced garlic, and a pinch of black pepper in a food processor or blender. Blend until smooth and creamy, adding water one tablespoon at a time until a pourable consistency is reached.
04 - Arrange the chopped salad greens in a large serving bowl or on a platter. Layer the cherry tomatoes, cucumber slices, red onion, Kalamata olives, and green bell pepper over the greens.
05 - Arrange the sliced grilled chicken over the assembled salad vegetables.
06 - Drizzle the whipped feta dressing generously over the salad. Sprinkle with fresh chopped dill and serve immediately.
# Expert Tips:
01 -
- The whipped feta dressing is so good you will want to put it on everything from roasted vegetables to plain toast.
- It comes together in about thirty five minutes, which is faster than ordering takeout and far more satisfying.
02 -
- Do not skip the chicken resting step because slicing too early releases all the moisture and leaves the meat dry.
- Pre crumbled feta contains anti caking agents that prevent it from whipping smoothly, so always buy the block.
03 -
- Pound the chicken breasts to an even thickness before marinating so they cook uniformly and you never end up with one dry end.
- Make double the whipped feta and keep it in the fridge for up to five days because you will absolutely want it on sandwiches, roasted vegetables, and scrambled eggs.