ChefXi OfficialA vibrant Mediterranean lunch featuring hearth-charred chicken breast over a crisp, herb-heavy salad with a zesty lemon-oregano vinaigrette.
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, salt, and pepper. Rub this marinade all over the chicken breasts and let them sit at room temperature for 15 minutes.
Letting the meat come to room temperature ensures even cooking on the grill.
While the chicken marinates, chop the cucumbers, tomatoes, and red onion. Combine them in a large bowl with the olives and crumbled feta.
Whisk together the vinaigrette ingredients: olive oil, lemon juice, red wine vinegar, and a pinch of salt. Set aside.
Preheat your grill or a heavy cast-iron grill pan over medium-high heat. Once hot, place the chicken on the grill.
Don't move the chicken too early if you want those perfect grill marks!
Grill the chicken for about 5-6 minutes per side until the internal temperature reaches 165°F (74°C) and you have a beautiful char.
Remove the chicken from the grill and let it rest for 5 minutes before slicing into strips.
Resting is the essence of juiciness. Skip this, and you lose the soul of the dish.
Toss the salad with the vinaigrette, top with the warm sliced chicken, and finish with a crack of fresh black pepper. Serve immediately.
The key to this dish is the contrast between the cold, crisp cucumbers and the warm, smoky chicken. Make sure your grill is screaming hot to get those distinct char marks without overcooking the meat. Respect the lineage of the Greek salad while giving it a soulful, smoky upgrade. Inspired by the sun-drenched hills of the Mediterranean and the rugged spirit of the grill.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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