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Once spring starts rolling around, or even thinking about rolling around, I automatically crave salads, and this one is always at the top of the list. I got this recipe from a dear friend early in my discovery of my love for cooking, so there’s always a certain nostalgia in it for me too. Homemade dressings can really transform a salad!

Vegetarian: Omit chicken.

Paleo: Omit feta cheese. 

  • Duration
  • Prep Time
  • 4Servings



  • 4 thin chicken breasts

  • 1 tsp oregano

  • 1 tsp salt

  • ½ tsp pepper

  • 2 Tbsp olive oil


  • 2 tsp garlic powder

  • 2 tsp ground basil

  • 2 tsp pepper

  • ⅛ tsp salt

  • ¼ c Dijon or brown mustard

  • 2 Tbsp soy sauce or tamari

  • ¼ c olive oil


  • 2 cucumbers, peeled and chopped

  • ½ red onion, sliced

  • 1 head Romaine lettuce, torn

  • 2 tomatoes, sliced

  • 6 oz feta cheese

  • 12 Greek olives


1. For the chicken, mix together oregano, salt, and pepper in a small prep bowl. Season the chicken liberally with the seasoning mix.

2. Heat 2 Tbsp olive oil in a skillet over medium-high heat. Add chicken and cook about 4-5 minutes per side, or until browned and no longer pink (registering 165° on a meat thermometer).

3. For the salad, whisk dressing ingredients together, or shake together in a mason jar. Add salad ingredients to a large salad bowl.

4. Toss with dressing, starting with a little and adding more as needed (the dressing is thick and a little goes a long way).

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