Greek Chicken Salad Bowl Recipe

Directions

1. In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper to create the marinade. Add the chicken and coat well. Let it marinate for at least 20 minutes.
2. Heat a grill pan or skillet over medium heat. Cook the chicken for 5–6 minutes per side, until golden and fully cooked through.
3. Remove the chicken from heat and let it rest for 5 minutes before slicing into strips.
4. In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, and romaine lettuce.
5. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper to prepare the dressing.
6. Divide the cooked quinoa or rice into serving bowls as the base layer.
7. Top with the chopped vegetables and sliced grilled chicken.
8. Sprinkle crumbled feta cheese over the top.
9. Drizzle with the dressing and serve with lemon wedges if desired.

Recipe Details

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 4 bowls
Difficulty: Easy

Variations & Substitutions

• Replace chicken with grilled tofu for a vegetarian option.
• Use couscous instead of quinoa for a more traditional Mediterranean feel.
• Add avocado slices for extra creaminess.
• Substitute feta with goat cheese if preferred.

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