Ingredients:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts (or thighs for extra juiciness)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
For the Salad:
- 6 cups mixed greens (such as romaine, arugula, and spinach)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled or in blocks
- 1/4 cup roasted red peppers, sliced (optional for extra sweetness)
- 1 avocado, sliced (optional for creaminess)
- 1/4 cup fresh parsley, chopped (for garnish)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard (optional, for a bit of tang)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions:
1. Prepare the Chicken:
Marinate the Chicken: In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, cumin, salt, and pepper. Whisk together to form the marinade. Add the chicken breasts (or thighs) to the marinade and coat them evenly. Cover and let the chicken marinate in the fridge for at least 30 minutes, but preferably for 1-2 hours. This allows the chicken to absorb the flavors and stay juicy when cooked.
Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Once hot, add the marinated chicken breasts to the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). If using chicken thighs, they may take a little longer to cook through. Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
2. Prepare the Salad:
Assemble the Salad Ingredients: While the chicken is cooking, prepare the salad by placing the mixed greens in large bowls. Add the diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, roasted red peppers (if using), and feta cheese. If you like a creamier salad, add sliced avocado on top.
Garnish with Fresh Parsley: Once the salad ingredients are added, sprinkle the chopped fresh parsley over the salad for a burst of freshness and color.
3. Make the Dressing:
Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard (if using), dried oregano, garlic powder, salt, and pepper. Taste the dressing and adjust the seasoning as needed, adding more salt, pepper, or lemon juice for acidity.
4. Assemble the Greek Chicken Salad Bowls:
Add the Chicken to the Salad: Once the chicken has rested and been sliced, place the chicken strips on top of each salad bowl. This adds protein and makes the salad more filling.
Drizzle with Dressing: Drizzle the homemade dressing generously over the salad bowls, or serve it on the side if you prefer to control the amount of dressing.
5. Serve and Enjoy:
Serve Immediately: Serve the Greek chicken salad bowls immediately while the chicken is still warm. You can add extra lemon wedges on the side for a zesty boost or additional olive oil for richness.
Serving Suggestions:
- With Pita Bread: Serve your Greek chicken salad bowls with warm pita bread on the side. You can even cut the pita into wedges and toast them for extra crunch. This pairs wonderfully with the salad for a more filling meal.
- With Rice or Quinoa: For a heartier meal, serve the salad over a bed of cooked rice or quinoa. The grains will absorb the flavors of the dressing and complement the fresh veggies and chicken.
- With Hummus: A side of hummus or tzatziki would be a great addition to these bowls. Both dips complement the Mediterranean flavors and provide extra creaminess.
- With Olives and Cheese: If you enjoy the flavors of Mediterranean cuisine, you can add more olives, feta, or even roasted nuts like pine nuts for extra texture and flavor.
Tips for the Perfect Greek Chicken Salad Bowls:
- Grill or Sear the Chicken: While grilling is traditional, you can also cook the chicken in a skillet or oven. If you prefer to pan-sear, use a little olive oil in a hot skillet and cook the chicken for about 5-7 minutes per side.
- Use Fresh Ingredients: Since this dish is all about fresh veggies and vibrant flavors, try to use the freshest possible ingredients for the salad. Fresh parsley, ripe tomatoes, and crisp lettuce make all the difference.
- Customize the Vegetables: This salad is highly customizable. You can add ingredients like shredded carrots, radishes, or even artichokes if you prefer. You can also swap out the greens for spinach or arugula if you like more peppery flavors.
- Make it Ahead: If you want to meal prep, you can prepare the chicken, chop the veggies, and store them separately in airtight containers in the fridge. You can assemble the bowls when you’re ready to eat. For best results, add the dressing just before serving to keep the salad fresh and crisp.
- Opt for Grilled Vegetables: For a more robust flavor, try grilling the vegetables, such as zucchini, bell peppers, or eggplant. Grilled veggies would add extra smokiness and depth to the salad.
Storage and Reheating:
Storing Leftovers: If you have leftovers, store the chicken, salad, and dressing separately in airtight containers in the refrigerator. The chicken will stay fresh for up to 3 days, while the salad ingredients (minus avocado) can last for 2 days. Keep the dressing in a separate container to prevent the greens from becoming soggy.
Reheating the Chicken: To reheat the chicken, place it in a skillet over low heat or in the microwave for 30-second intervals, checking until it’s warmed through. You can also reheat the chicken in the oven at 350°F (175°C) for about 5-7 minutes.
Variations and Customizations:
- Vegetarian Version: If you’re looking for a vegetarian option, swap the grilled chicken for chickpeas or falafel. Roasted or grilled vegetables like zucchini, eggplant, or portobello mushrooms also make great substitutes for the meat.
- Grilled Shrimp Salad: If you prefer seafood, you can swap the chicken for grilled shrimp. Season the shrimp with Mediterranean spices and grill them for a few minutes until cooked through.
- Add More Protein: If you want a heartier version, add boiled eggs, grilled salmon, or even sliced steak on top of the salad for more protein.
- Greek-Inspired Dressing: You can add some finely chopped Kalamata olives, crumbled feta cheese, or even a splash of red wine vinegar to the dressing to make it more “Greek” in flavor.
Final Thoughts:
These Greek Chicken Salad Bowls are the perfect combination of fresh, flavorful ingredients that come together to create a satisfying and healthy meal. The marinated grilled chicken is tender and full of flavor, and the salad is vibrant with fresh vegetables, tangy feta, and a zesty lemon dressing. Whether you’re looking for a light lunch, a filling dinner, or a meal prep option, this salad is a great choice. Customizable and full of Mediterranean flavors, this dish is sure to become a favorite in your recipe rotation. Enjoy!