Rye Free Paleo Greek Chicken Salad

Total time42 min

Prep time20 min

Cook time12 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 tsp dried oregano
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the dressing

3 tbsp olive oil
3 tbsp fresh lemon juice (about 1 large lemon)
1 tsp dried oregano
½ tsp dijon mustard
¼ tsp salt
¼ tsp black pepper

For the salad

2 english cucumbers, halved lengthwise and sliced into half-moons
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
⅓ cup red onion, thinly sliced
¼ cup fresh parsley, roughly chopped
2 tbsp fresh mint leaves, torn (optional)

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together 2 tbsp olive oil, 1 tsp dried oregano, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the mixture evenly over both sides of each breast.
2
Heat a grill pan or outdoor grill over medium-high heat until very hot. Place the chicken on the grill and cook undisturbed for 5–6 minutes, until the underside has clear grill marks and releases easily from the surface. Flip and cook for another 5–6 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!