Lemon Herb Greek Chicken & Feta Salad

Bright, zesty, and seriously satisfying, this Lemon Herb Greek Chicken & Feta Salad is the kind of lunch everyone reaches back for. Juicy herb-seasoned chicken, seared with lemon and rosemary, lands on a bed of crisp romaine with crunchy cucumber, sweet tomatoes, and sharp red onion, all pulled together by creamy feta and a sunny lemon dressing. It is fresh, filling, and perfect for healthy lunches, meal prep, or a light dinner with warm pita on the side.

Ingredients

• 2 large boneless, skinless chicken breasts (about 1 lb)
• 2 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, half sliced into rounds and half juiced
• 2 sprigs fresh rosemary
• 6 cups chopped romaine lettuce
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/2 small red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/3 cup pitted Kalamata olives, halved
• 2 tablespoons extra-virgin olive oil (for the dressing)
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, finely grated
• Fresh parsley or dill, chopped, to serve
• Warm pita bread, to serve (optional)

Instructions

1. Season the chicken: Pat the chicken breasts dry and rub all over with 1 tablespoon of the olive oil, the oregano, garlic powder, thyme, paprika, salt, and pepper. Let it sit for 10 minutes while you prep the salad.
2. Sear with lemon and rosemary: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken, lemon slices, and rosemary sprigs. Sear for 5-6 minutes per side until golden and cooked through (165°F / 74°C inside). Squeeze the lemon juice from the remaining half over the chicken in the last minute, then transfer to a board and rest for 5 minutes.
3. Make the lemon dressing: Whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, and grated garlic with a pinch of salt and pepper until smooth and slightly creamy.
4. Build the salad: In a large bowl, toss the romaine, cucumber, cherry tomatoes, and red onion with half of the dressing.
5. Slice and top: Slice the rested chicken against the grain. Arrange it over the salad, then scatter over the crumbled feta, olives, and chopped herbs.
6. Finish and serve: Drizzle with the remaining dressing, add extra feta and fresh herbs if you like, and serve with warm pita bread.

Pro tip: Let the chicken rest a full 5 minutes before slicing so the juices stay in the meat, and slice it thin against the grain — it makes every bite tender and lets the lemon-herb flavor shine through the salad.

Estimated nutrition per serving: 420 kcal, 38g protein, 16g carbs, 24g fat.