Chicken Greek Salad with Homemade Chicken Marinade and Greek Dressing

Flavorful. Colorful. Tangy. Juicy. Crunchy. Fresh. All of these words should be used to describe the perfect Greek salad (well, the American version at least!) , from the dressing to the chicken. Before your very eyes rests all of those delicious, mouthwatering adjectives that come together to create a salad that rules all other salads.

I absolutely love Greek salads. I am pretty sure they are my favorite meal or side dish and I could literally eat one every day of my life. When I was younger, I never had chicken on my Greek salad because Feta cheese is dairy and chicken is meat, so I had NO IDEA what I was missing! To me, the Feta is what makes the salad a complete work of art, so it was never worth giving up the feta for the chicken. But then I got older and started loosening my restrictions on Kosher eating, and let's just say it's worth committing a sin over to me ;)

This recipe includes the salad portion, chicken, and dressing! It's a full meal in one post baby!

This marinade and the dressing are both not my own recipes, but they both are definitely the best greek marinade and dressing I've ever had!! Thank you Pinterest! Just know that I don't consider myself a good cook, but rather someone who enjoys cooking, so if I can make these recipes, so can you!

In the wise words of Moira Rose...

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FOR THE MARINADE (WHICH IS 2 LB CHICKEN BREASTS)

Ingredients:

• 2 LB chicken breasts

• 2 tbsp olive oil

• 1/2 lemon juice or 3 tbsp lemon juice

• 2 tsp minced garlic or 1 garlic clove

• 1 1/2 tbsp oregano

• 1 tsp kosher salt

• pinch of black pepper

• 1 1/2 tsp basil

• 1 tsp thyme

Directions:

1. In a large bowl, whisk all the ingredients

2. Place chicken in a gallon sized Ziplock bag and pour marinade in bag, coating every piece of chicken (I personally like to really aggressively shake the bag until I feel it is perfectly coated... it's a great workout and gets the job done)

3. Place in fridge and allow to marinade for 1-6 hours

4. Grill on medium heat (or bake in oven at 450) until chicken is cooked to 165 degrees, or starts to blacken on the outside, about 15-20 mins

Although I've made this in the oven, I highly recommend grilling it for full flavor!

*Your chicken will last up to 4 days in the fridge after being cooked fully

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FOR THE GREEK DRESSING

Ingredients:

• 2 tbsp olive oil

• 2 tbsp red wine vinegar

• 1 tbsp dijon mustard

• 1/2 tsp garlic powder

• 1/2 tsp dried parsley

• 1/4 tsp dried basil

• 1/4 tsp dried oregano

• 1/4 tsp dried dill weed

• 1/4 tsp salt

• pinch of pepper

Directions:

1. Place all of your ingredients in a mason jar, dressing container, or anything with a lit and shake them all together

2. Top over your dressing whenever!

*The dressing lasts for about 3-5 days in the pantry

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FOR THE GREEK SALAD

Ingredients:

• 1 heart of romaine, chopped

• 1/2 cucumber, diced into quarters

• 1/2 C feta cheese, crumbled

• Handful of Kalamata olives

• Handful of pepperoncini

Directions:

1. Add all ingredients to a large salad bowl

2. Top with chicken and dressing

3. Enjoy!