The Story Behind This Salad
I’ve always enjoyed Greek flavors, and during a trip to Athens, I discovered that traditional Greek salads actually don’t contain lettuce at all.
Still, this American-inspired version with romaine has become a staple in our house when we want something substantial yet fresh.
Why You’ll Enjoy This Salad
This salad works well as a main dish because it’s:
- Filling enough to be a complete meal with the chicken
- Full of Mediterranean flavors from the olives, feta, and lemon-oregano marinade
- Enhanced with homemade pita croutons
- Fresh and crunchy yet satisfying
- Ready in under an hour for a weeknight dinner
Greek-Inspired Romaine Lettuce Salad with Herb-Marinated Chicken
Course: Salad4
servings30
minutes40
minutes300
kcalIngredients
- For the Chicken Marinade:
2 chicken breasts (about 8 oz each)
Juice of 1 lemon
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
Salt and pepper to taste
- For the Dressing:
1/2 cup Greek yogurt
1/4 cup mayonnaise
Juice of 1 lemon
2 garlic cloves, grated
2 anchovy fillets (optional)
2 tablespoons olive oil
Salt and pepper to taste
- For the Pita Croutons:
2 pita breads, cut into small pieces
2 tablespoons olive oil
1 garlic clove, grated
1/2 teaspoon dried oregano
Salt to taste
- For the Salad Base:
2 heads of romaine lettuce, chopped or torn
1 cup cherry tomatoes, halved
1 cup cucumbers, sliced
1/2 cup red onions, thinly sliced
1/2 cup kalamata olives, halved
1 cup feta cheese, crumbled
Fresh mint or basil leaves, chopped (optional)
Directions
- Marinate the chicken. Mix together the lemon juice, olive oil, garlic, oregano, salt, and pepper in a bowl. Add the chicken breasts and let them marinate for at least 30 minutes, or up to an hour for more flavor.
- Cook the chicken. Preheat your oven to 400°F and bake the chicken for 20-25 minutes until cooked through. You could also grill it if you prefer. Let it rest before slicing to keep it juicy.
- Make the dressing. Combine all dressing ingredients in a blender or food processor and blend until smooth. Refrigerate until ready to use.
- Prepare the pita croutons. Toss pita pieces with oil, garlic, oregano, and salt. Spread them on a baking sheet and bake at 350°F for 10-15 minutes until golden and crispy.
- Assemble the salad. In a large bowl, add romaine lettuce first, then layer on the tomatoes, cucumbers, red onions, olives, and feta. Add the sliced chicken and pita croutons.
- Finish the salad. Drizzle the dressing over everything just before serving, and toss gently to coat. Sprinkle with fresh mint or basil if using.
Tips
- For meal prep: Keep all components separate until ready to eat to maintain freshness.
- Make it lighter: Use more Greek yogurt and less mayo in the dressing for a lighter version.
- Vegetarian option: Skip the chicken and add chickpeas or roasted vegetables instead.
- Fresh herbs: Fresh mint or basil adds brightness to the traditional flavors.
When to Serve
This salad works well for:
- Casual dinner parties
- Meal prep (keeping components separate)
- Weeknight dinners when you want something filling but fresh
- Summer meals (especially when you can grill the chicken outdoors)
Each serving contains approximately 500-600 calories, making it a satisfying complete meal.
I hope you enjoy this recipe! Let me know in the comments if you try it or if you have any questions.
P.S. This salad pairs nicely with a crisp white wine like Assyrtiko for a complete Mediterranean-inspired meal.
