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Loaded Greek Chicken Salad

Course Salad
Cuisine Mediterranean
Keyword chicken
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


Greek chicken

  • 1 lb chicken breast skinless, boneless
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon zest
  • 2 garlic cloves minced
  • 1 tablespoon fresh oregano chopped
  • ½ teaspoon paprika
  • salt and pepper

Sun-dried tomato herb vinaigrette

  • ¼ cup lemon juice
  • ¼ cup parsley
  • 2 tablespoon fresh dill
  • 1 garlic clove
  • 2 teaspoon dijon mustard
  • cup sun-dried tomato oil
  • salt and pepper

Remaining ingredients

  • 8 cups romaine chopped
  • 1 pint cherry tomatoes halved
  • 2 avocados pitted, sliced
  • 1 cucumber diced
  • 12 ounces artichoke hearts
  • ½ cup feta crumbled
  • ¼ cup sun-dried tomatoes
  • ¼ cup fresh dill


  • Marinate the Greek chicken. Combine the olive oil with balsamic vinegar, lemon zest, garlic, oregano, and paprika. Season the chicken with salt and pepper and pour over the marinade, turning to coat. Let sit at room temperature for 30 minutes.
  • Meanwhile, make the sun-dried tomato herb vinaigrette. Combine all of the ingredients in a blender (lemon juice - oil) until smooth. Season with salt and pepper and set aside.
  • Prepare the remaining salad ingredients including the romaine, tomatoes, avocado, cucumber, artichoke hearts, feta, sun-dried tomatoes, and dill.
  • Heat 1 tablespoon oil in a saute pan over medium heat. Cook the chicken until the juices run clear. Let rest for 10 minutes and then slice the chicken.
  • Assemble the salads with fresh ingredients and Greek chicken. Sprinkle fresh dill on top and toss with the sun-dried tomato herb vinaigrette. Serve immediately.