Whole 30 Paleo Greek Chicken Salad

Total time42 min

Prep time20 min

Cook time12 min

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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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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