Greek Chicken Salad Recipe

Posted in on the 12th September, 2012


  • 6 boneless chicken breasts (about 6 ounces each)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 tablespoon dried oregano
  • 4 to 6 heads red oak leaf lettuce
  • 2 cucumbers, peeled, seeded and diced
  • 2 tomatoes, peeled, seeded and diced
  • 1 small red onion, peeled and diced
  • 18 Kalamata olives
  • 8 to 10 ounces feta cheese, cubed
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons dried oregano
  • Freshly ground black pepper to taste
  • 6 sprigs of fresh oregano for garnish

Poached chicken is not just for those times when you’re planning to make a huge vat of chicken salad or an old-fashioned stew. Poached chicken is actually a perfect way for desperate cooks to speed dinner to the table.

By design, poaching chicken is quick and easy. Just bring water to a boil with the chicken already in the pot. Reduce the heat for a few minutes to simmer, and finish cooking. After draining the water, slice the boneless, skinless chicken breasts (with a knife and fork, taking care not to burn yourself) and throw a couple of handfuls of ice over the slices in a colander to speed cooling. The result is incredibly tender, moist chicken that’s great for serving hot with your favorite fruit salsa or cold over a salad, as in Greek Chicken Salad recipe. By the time you’re ready to eat, the chicken is cool, tender and ready for a hot summer night’s dinner.

Greek Chicken Salad Recipe Directions:

To prepare chicken: Wash and pat dry breasts, sprinkle with olive oil. Season with salt and pepper; sprinkle with 1 tablespoon oregano. Bake in a preheated 400-degree oven about 15 minutes, remove and let cool to room temperature.

For the salad: Wash and dry lettuce and divide evenly among six entree plates. In a medium-sized bowl, mix remaining ingredients – except oregano sprigs. Taste and adjust seasoning with freshly ground black pepper. To assemble: Cut the chicken breasts into julienne strips and place them in an overlapping pattern around the edge of the lettuce, mound an equal portion of the vegetable mixture in the center of the ring of chicken, drizzle the chicken and vegetables with remaining dressing and garnish with fresh sprigs of oregano.

Original Greek Salad recipe yield: 6 servings

Nutritional Information for Chicken Salad:

Per serving: 550 calories, 64 gm protein, 11 gm carbohydrates, 28 gm fat, 12 gm saturated fat, 195 mg cholesterol, 1018 mg sodium

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