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Greek Chicken Salad with Homemade Croutons

Greek Chicken Salad with Homemade Croutons

I wanted to make a salad to serve with the Fire Roasted Tomato Soup with Homemade Croutons for dinner. I decided to add some sliced chicken to the salad to make it hearty and filling. I used homemade croutons to this salad and used leftover Fran’s Vinaigrette to dress this salad. I loved the combination of the spicy pepperoncini with tangy olives, salty feta, crunchy croutons, and tender chicken. It was a fantastic salad filled with great flavors and textures that my whole family enjoyed. It paired nicely with our tomato soup.

Greek Chicken Salad with Homemade Croutons

How to Make a Greek Chicken Salad with Homemade Croutons

Make the homemade croutons – see recipe here.

Make Fran’s Vinaigrette – see recipe here.

Preheat the oven to 425 degrees.

Heat the olive oil in an OVEN PROOF skillet over medium-high heat. Season each side of the chicken breasts with sea salt, freshly cracked pepper, oregano, and garlic powder, to taste. Place the chicken in the HOT skillet and cook for 4 minutes, until golden brown. Flip and continue cooking for 4 minutes. Place the OVEN PROOF skillet into the oven and bake for 10 minutes or until chicken has cooked through. Remove from the oven and place on a cutting board to rest for 5 minutes before slicing into bite-size pieces.

Place the lettuce into a large bowl and top with the bell pepper, pepperoncini slices, kalamata olives, feta cheese, homemade croutons, and sliced chicken. Drizzle some of the vinaigrette on top, to taste, and toss to coat evenly.  Serve immediately. Enjoy.

Greek Chicken Salad with Homemade Croutons

 

Greek Chicken Salad with Homemade Croutons

Greek Chicken Salad with Homemade Croutons

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: Greek
Servings: 4
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 1 tsp olive oil
  • 2 boneless skinless chicken breasts
  • Sea salt and freshly cracked pepper to taste
  • Oregano to taste
  • Garlic powder to taste
  • 4 cups of romaine lettuce chopped
  • 2 baby bell peppers sliced (Red & yellow)
  • 2 tbsp pepperoncini slices
  • 2 tbsp kalamata olives sliced
  • 2 tbsp feta cheese
  • Homemade croutons see the recipe link above
  • Fran's vinaigrette to taste (see the recipe link above)

Instructions

  • Make the homemade croutons - see recipe link above.
  • Make Fran's Vinaigrette--see the recipe link above.
  • Preheat the oven to 425 degrees.
  • Heat the olive oil in an OVEN PROOF skillet over medium-high heat. Season each side of the chicken breasts with sea salt, freshly cracked pepper, oregano, and garlic powder, to taste. Place the chicken in the HOT skillet and cook for 4 minutes or until golden brown. Flip and continue cooking for 4 minutes.
  • Place the OVENPROOF skillet into the oven and bake for 10 minutes or until chicken has cooked through. Remove from the oven and place on a cutting board to rest for 5 minutes before slicing into bite-size pieces.
  • Place the lettuce into a large bowl and top with the bell pepper, pepperoncini slices, kalamata olives, feta cheese, homemade croutons, and sliced chicken. Drizzle some of the vinaigrette on top, to taste, and toss to coat evenly. Serve immediately. Enjoy.
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25 Comments

  1. Mmmmm, looks great Pam. I love to add a rotisserie chicken to salad and make it a meal. I have salad paddles just like that that I got at my beloved Bass Lake. I think of great family times every time we use them!
    Hugs,
    Kris

  2. This is such a gorgeous salad. And yes, I think it goes perfectly with your Fire Roasted tomato soup! Those croutons look delicious too, perfect addition to this salad.