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My Favorite Greek Salad

This is my favorite greek salad! The dressing is tangy and full of flavor. Add in chicken for protein, creamy feta chunks and you have an amazing meal. This salad is nutrient dense and full of vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chicken Marinade/Seasoning
  • 1½-2 lbs chicken thighs
  • 1 tbsp avocado oil
  • juice of half a lemon
  • 1 tsp dried oregano
  • 1 tsp italian seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • dash of cayenne pepper optional
  • dash of red pepper flakes optional
Greek Vinaigrette
  • ⅓ cup avocado oil
  • 2 tbsp red wine vinegar
  • juice of half a lemon
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried dill or 1 tbsp fresh dill
  • 1 tsp salt
  • fresh cracked black pepper to taste
Salad Base and Toppings
  • 2-3 heads romaine lettuce chopped
  • 1 pint cherry tomatoes cut in half
  • 1 red onion sliced
  • 1 jar pitted black olives
  • 1 cup sliced banana peppers
  • 1 cucumber sliced
  • 8 oz feta cheese crumbled
  • 1 avocado sliced

Method
 

  1. For the chicken, mix all the of the marinade ingredients in a bowl, and pour over the chicken. Marinate in the fridge for a few hours before cooking. If you don't have time to marinate, use the same ingredients to season the chicken regardless. You can grill or bake the chicken, but grilled is always better in my opinion. If you decide to bake the chicken, I like to bake at 350 degrees F. Cook for 15 minutes, then flip and cook for 15 more minutes. Check to ensure the internal temperature is 165 degree F.
  2. While the chicken is cooking, prep the salad dressing. My favorite part! In a bowl, add the avocado oil, red wine vinegar, lemon juice, dijon mustard, honey, garlic, and seasonings. Whisk well until fully combined. Taste the dressing and see if it needs any adjustments.
  3. At this point I like to chop all of the vegetables that are going on top of our salads. Once veggies are chopped, and chicken is done, it is time to build the salad.
  4. Start with a base of romaine lettuce. Add on cherry tomatoes, red onion, black olives, cucumber, and banana pepper. Sprinkle with feta cheese crumbles, sliced avocado and add your desired amount of vinaigrette. Add a bit of fresh cracked black pepper, and enjoy!

Notes

*** Feel free to double the amount of salad dressing so you have more on hand. 
**This could make a great side salad or appetizer, feel free to skip the chicken in that case. This is still delicious without the meat!