Oregano Garlic Grilled Chicken Salad
This is an amazingly easy and delicious salad to make! It’s great for lunch or dinner and good any time of the year!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Lunch
- Cuisine: Mediterranean
Ingredients
Scale
For the marinade/salad dressing:
- 3 tbsp. dried oregano
- 1 tbsp. paprika
- 1/2 cup red wine vinegar
- 3 cloves garlic
- 1 cup olive oil
- Salt and pepper to taste
For the salad:
- 1 lb. chicken tenders or chicken thighs
- 2 heads romaine lettuce, chopped
- 2 medium tomatoes, chopped
- 3 small cucumbers, chopped
- 1/4–1/2 red onion, chopped
- 1 red bell pepper, chopped
- 1 – 1/2lb. package crumbled Feta
- 1/4–1/2 cup green or Kalamata olives, chopped
- 1/2-1 cup pepperoncini, whole
- 1 1/4 cups cooked quinoa
Instructions
For the chicken:
- Mix all the marinade/salad dressing ingredients
- If using chicken thighs, you can marinate them overnight, using 1/3 to 1/2 of the marinade/salad dressing mix, then cook until no longer pink in center. If using chicken tenders, marinate for 10-20 minutes and cook until no longer pink in center, about 10 minutes. Set aside.
For the salad:
- Mix all of the salad ingredients, pour the rest of the dressing over, add chopped chicken or serve it in whole pieces on the side.