# **Feta Chicken Salad: A Greek-Inspired Twist on a Classic**
Looking for a fresh, flavorful, and protein-packed salad that’s both satisfying and easy to make? This **Feta Chicken Salad** combines tender grilled chicken, creamy feta cheese, crisp vegetables, and a tangy Greek-inspired dressing for a Mediterranean twist on a classic dish. Perfect for lunch, dinner, or meal prep, this salad is vibrant, nutritious, and bursting with bold flavors.
## **Why You’ll Love This Salad**
– **Rich in protein** from grilled chicken and feta cheese.
– **Packed with fresh veggies** like cucumbers, tomatoes, and red onions.
– **Bold Mediterranean flavors** from olives, oregano, and a zesty lemon-olive oil dressing.
– **Versatile**—serve it as a main dish, in a wrap, or over a bed of greens.
## **Ingredients You’ll Need**
### **For the Salad:**
– 2 boneless, skinless chicken breasts (or thighs)
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– ½ red onion, thinly sliced
– ½ cup Kalamata olives, pitted and halved
– 1 cup crumbled feta cheese
– ¼ cup fresh parsley, chopped
– 1 tsp dried oregano
– Salt and black pepper to taste
### **For the Dressing:**
– ¼ cup extra-virgin olive oil
– 2 tbsp lemon juice (or red wine vinegar)
– 1 garlic clove, minced
– 1 tsp Dijon mustard
– ½ tsp dried oregano
– ½ tsp honey (optional)
– Salt and pepper to taste
## **Step-by-Step Instructions**
### **Step 1: Cook the Chicken**
1. **Season the chicken**: Rub the chicken breasts with olive oil, salt, pepper, and dried oregano.
2. **Grill or pan-sear**:
– **Grill method**: Cook over medium-high heat for 6-7 minutes per side until fully cooked (internal temp 165°F).
– **Stovetop method**: Heat a skillet with olive oil and cook for 5-6 minutes per side.
3. **Rest and slice**: Let the chicken rest for 5 minutes, then slice into strips or cubes.
### **Step 2: Prepare the Vegetables**
1. Chop the cherry tomatoes, cucumber, and red onion.
2. Slice the Kalamata olives in half.
3. Crumble the feta cheese and chop the fresh parsley.
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