Chicken and Feta Salad with Lemon-Herb Vinaigrette
Chicken and Feta Salad with Lemon-Herb Vinaigrette
Ingredients
For the Salad
- 1 head lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced into half-moons
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and halved
- 1 cooked chicken breast, sliced
- 1 cup croutons
For the Lemon-Herb Vinaigrette
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic, clove, minced
- 1/2 teaspoon dried oregano
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
Instructions
- 1
Prepare the Salad Base: Take one head of lettuce and roughly chop it into bite-sized pieces. Place the chopped lettuce into a large mixing bowl.
⏱️ 3 min
- 2
Add Vegetables: Halve the cherry tomatoes and add them to the bowl with the lettuce. Slice the cucumber into half-moon shapes and add to the bowl. Thinly slice the red onion and add it to the bowl.
⏱️ 5 min
- 3
Incorporate Cheese and Olives: Crumble feta cheese and add it to the bowl. Add pitted and halved Kalamata olives to the bowl.
⏱️ 2 min
- 4
Add Protein: Add sliced cooked chicken breast to the bowl.
⏱️ 1 min
- 5
Add Crunch: Sprinkle croutons over the salad ingredients in the bowl.
⏱️ 1 min
- 6
Make the Dressing: In a separate small bowl or jar, combine the olive oil, freshly squeezed lemon juice from half a lemon, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper. Whisk or shake the mixture vigorously until all ingredients are well combined and the dressing is emulsified.
⏱️ 5 min
- 7
Dress the Salad: Pour the prepared dressing evenly over all the salad ingredients in the large bowl.
⏱️ 1 min
- 8
Toss and Serve: Toss the salad thoroughly to ensure all components are coated with the dressing. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Feta Salad with Lemon-Herb Vinaigrette
For the Salad
- 1 head lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced into half-moons
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and halved
- 1 cooked chicken breast, sliced
- 1 cup croutons
For the Lemon-Herb Vinaigrette
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic, clove, minced
- 1/2 teaspoon dried oregano
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
Instructions
- 1
Prepare the Salad Base: Take one head of lettuce and roughly chop it into bite-sized pieces. Place the chopped lettuce into a large mixing bowl.
⏱️ 3 min - 2
Add Vegetables: Halve the cherry tomatoes and add them to the bowl with the lettuce. Slice the cucumber into half-moon shapes and add to the bowl. Thinly slice the red onion and add it to the bowl.
⏱️ 5 min - 3
Incorporate Cheese and Olives: Crumble feta cheese and add it to the bowl. Add pitted and halved Kalamata olives to the bowl.
⏱️ 2 min - 4
Add Protein: Add sliced cooked chicken breast to the bowl.
⏱️ 1 min - 5
Add Crunch: Sprinkle croutons over the salad ingredients in the bowl.
⏱️ 1 min - 6
Make the Dressing: In a separate small bowl or jar, combine the olive oil, freshly squeezed lemon juice from half a lemon, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper. Whisk or shake the mixture vigorously until all ingredients are well combined and the dressing is emulsified.
⏱️ 5 min - 7
Dress the Salad: Pour the prepared dressing evenly over all the salad ingredients in the large bowl.
⏱️ 1 min - 8
Toss and Serve: Toss the salad thoroughly to ensure all components are coated with the dressing. Serve immediately.
⏱️ 2 min