Greek Chicken Salad with Romaine, Tomatoes, Cucumber &Amp; Feta

This Greek chicken salad brings together tender chicken, crisp romaine, juicy tomatoes and cool cucumber, all tossed in a creamy Greek vinaigrette. Topped with crumbled feta cheese, it’s a refreshing and satisfying meal that comes together in just 10 minutes.

Perfect for a quick lunch or light dinner, this salad is packed with flavor and texture. The dressing is a simple blend of mayonnaise, white balsamic vinegar and Greek vinaigrette, which coats every ingredient beautifully. Serve it as is or with crusty bread for a heartier meal.

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Ingredients

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit White Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

9 ounce Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a large bowl, whisk together the mayonnaise, white balsamic vinegar, Greek vinaigrette and 1 tablespoon olive oil until smooth.
2. Pat the fully cooked chicken breasts dry with paper towels. Dice into ½-inch pieces, then add to the bowl with the dressing and toss to coat. Set aside.
3. Wash and dry the produce. Halve the grape tomatoes lengthwise. Quarter the Persian cucumber lengthwise, then slice into ½-inch-thick pieces. Trim and discard the root end of the baby lettuce, halve lengthwise and chop crosswise into 1-inch ribbons.
4. Add the tomatoes, cucumber and lettuce to the bowl with the chicken and dressing. Toss until everything is evenly coated. Season with salt and pepper to taste.
5. Divide the salad between serving bowls. Garnish with crumbled feta cheese and serve immediately.

Recipe Tips

FAQ

Can I use leftover cooked chicken instead of fully cooked chicken breasts?

Yes, you can substitute any cooked chicken, such as rotisserie chicken or leftover grilled chicken. Just dice it into ½-inch pieces and proceed with the recipe.

What can I use instead of white balsamic vinegar?

Regular balsamic vinegar or red wine vinegar can be used as a substitute. The flavor will be slightly different but still delicious.

How should I store leftovers?

Store leftover salad in an airtight container in the refrigerator for up to 1 day. The lettuce may wilt, so it’s best to enjoy fresh.