Greek Chicken Salad
A quick and satisfying salad with juicy chicken, fresh spinach, briny olives, and creamy feta, all tied together with a simple lemon-olive oil dressing.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 medium chicken breast
- 6 cups baby spinach
- 1 cup cherry tomatoes
- ½ cup kalamata olives
- ½ cup feta cheese
- 3 tbsp olive oil
- 1 medium lemon
Instructions
- 1
Season the 2 chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, about 6-7 minutes per side. Let rest, then slice.
- 2
In a large bowl, combine the 6 cups baby spinach, 1 cup cherry tomatoes (halved), and 1/2 cup kalamata olives.
- 3
Whisk together the remaining 2 tbsp olive oil and the juice of the lemon in a small bowl. Season with salt and pepper.
- 4
Pour the dressing over the salad and toss to coat evenly.
- 5
Top with the sliced chicken and crumble the 1/2 cup feta over the salad. Garnish with lemon zest if desired.
Tools you’ll need
- skillet
- large bowl
- small bowl
- whisk
- knife
- cutting board
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