Fresh, vibrant, and packed with flavor—this Feta Chicken Salad is everything you want in a light but satisfying meal. Juicy seasoned chicken pairs perfectly with salty feta, crisp veggies, and briny Kalamata olives, all tossed in a simple homemade vinaigrette. It’s Mediterranean-inspired, easy to make, and just as perfect for a wholesome lunch as it is for a refreshing weeknight dinner.
Feta Chicken Salad
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 2 (about 1 lb) |
| Feta cheese, crumbled | ½ cup |
| Mixed salad greens | 6 cups |
| Cherry tomatoes, halved | 1 cup |
| Cucumber, sliced | 1 |
| Red onion, thinly sliced | ¼ |
| Kalamata olives, pitted | ½ cup |
| Olive oil | ¼ cup |
| Red wine vinegar | 2 tablespoons |
| Dried oregano | ½ teaspoon |
| Salt and pepper | To taste |
How To Make Feta Chicken Salad:
Step 1: Cook the Chicken: Heat a skillet over medium-high and cook chicken breasts for 6–8 minutes per side until fully cooked. Let rest, then slice into strips.
Step 2: Assemble the Salad: In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and olives. Top with sliced chicken and sprinkle with feta cheese.
Step 3: Make the Dressing: In a small jar or bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper until well blended.
Step 4: Dress & Serve: Drizzle dressing over the salad, toss gently, and serve immediately for the freshest flavor.
