Keto Greek Salad with Grilled Chicken Recipe

For the Grilled Chicken:

2 large chicken breasts, boneless and skinless

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper, to taste

Juice of 1/2 lemon

For the Salad:

2 cups romaine lettuce, chopped

1 cup cherry tomatoes, halved

1 cucumber, sliced

1/2 red onion, thinly sliced

1/2 cup Kalamata olives, pitted

1/2 cup feta cheese, crumbled

For the Greek Dressing:

1/4 cup olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced

1 teaspoon dried oregano

Salt and pepper, to taste

Prepare the Grilled Chicken:

Season the chicken breasts with olive oil, dried oregano, salt, pepper, and lemon juice. Let marinate for at least 30 minutes in the refrigerator.

Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked through and no longer pink in the middle. Remove from the grill and let it rest for a few minutes before slicing.

Make the Greek Dressing:

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.

Assemble the Salad:

In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, sliced cucumber, red onion, Kalamata olives, and crumbled feta cheese.

Add the sliced grilled chicken on top of the salad.

Dress the Salad:

Drizzle the Greek dressing over the salad and toss gently to combine, ensuring all the ingredients are evenly coated with the dressing.

Serve the Greek Salad with Grilled Chicken immediately, garnished with extra feta cheese and olives if desired.