About this recipe
Greek salad with warm chicken on top. Lemon, oregano, and olive oil dress the greens. No cream, no heavy dressing.
Salt the tomatoes and let them sit while the chicken cooks. The juice they release becomes part of the dressing in the bowl.
Crumble the feta over the finished salad so it stays in distinct bites.
COOK THE CHICKEN
Step 1
Season chicken with 1/2 teaspoon salt, pepper, and 1/2 teaspoon oregano.
Step 2
Heat 1 tablespoon olive oil in a skillet over medium-high. Cook chicken until golden and 165°F inside, about 5 to 6 minutes per side. Rest 5 minutes, then slice.
DRESSING AND SALAD
Step 3
Whisk remaining olive oil, lemon juice, remaining oregano, and a pinch of salt.
Step 4
Toss lettuce, cucumber, tomatoes, and red onion with most of the dressing.
Step 5
Divide salad among four bowls. Top with sliced chicken and feta. Drizzle remaining dressing and serve.
Tips
Let the chicken cool a minute after slicing so the lettuce does not wilt.
Swap romaine for chopped iceberg if you want extra crunch.
Equipment
Skillet · Large mixing bowl · Instant-read thermometer
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