Vegan Paleo Greek Chicken Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp olive oil
- 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.
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