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Greek Salad with Chicken
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Greek Salad with Chicken


For Greek Vinaigrette:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 Tbsp dried oregano
  • Salt & Pepper to taste

For the Salad:

  • 1 pound boneless, skinless chicken breast (optional)
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • Salt & Pepper
  • 1 head romaine lettuce, chopped
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, chopped into 1/2" pieces
  • 8.5 oz can artichokes in water, drained and chopped into small pieces
  • 1/2 cup sliced kalamata olives
  • 4 oz feta crumbles (optional)


  • Preheat oven to 350 F.
  • In a bowl large enough to hold the chicken, whisk together the balsamic vinegar, olive oil, pepper, and 1 Tbsp salt. Add chicken and marinate for 20-30 minutes.
  • While chicken marinates, whisk together the ingredients for the vinaigrette in a bowl and set aside.
  • When chicken is done marinating, remove and bake for approximately 40 minutes or until cooked through (165 F). Cool and slice.
  • Prepare your salad while the chicken bakes and cools.
  • Toss together chopped lettuce, tomatoes, cucumber, artichokes, and sliced olives. Top with sliced chicken and feta crumbles. Drizzle with vinaigrette. Devour!