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Feta Chicken Salad

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A light and refreshing salad with juicy chicken, tangy feta, and colorful veggies, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Cooked and sliced before adding to the salad.
  • 1 cup cherry tomatoes, halved
  • 1 piece cucumber, diced
  • 1/2 piece red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted
  • 1/2 cup crumbled feta cheese Plus extra for garnish.
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the chicken breasts in a skillet over medium heat until fully cooked.
  2. Let the chicken cool completely before slicing into bite-sized pieces.
Mixing
  1. In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, olives, and feta cheese.
  2. Add sliced chicken to the bowl and gently toss to mix.
Dressing
  1. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
  2. Pour dressing over the salad and toss until well coated.
Chilling
  1. Refrigerate for at least 30 minutes to allow flavors to meld.
  2. Before serving, toss the salad again and garnish with extra feta and a sprinkle of oregano.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 5g

Notes

To store, place in an airtight container in the fridge; it will last about 3 days. Keep dressing separate until ready to serve.
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