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Servings: 4
Calories: 580kcal
Ingredients
For the Chicken
- 1 pound chicken breast cut into bite-sized pieces
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon oregano
- 1 teaspoon paprika
For the Dressing
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ lemon juice
- 1 tablespoon dill chopped
- ¼ cup water
For the Salad
- 1 cup pecans roughly chopped
- 1 cup strawberries halved
- 1 cup blueberries
- 4 cups romaine chopped
- 4 cups spinach
- 1 cup feta cheese
Instructions
- In a large mixing bowl, whisk together Greek yogurt, minced garlic, oregano, salt, pepper, and paprika to create the marinade. Add the chicken, ensuring it’s fully coated, and let it marinate for at least 30 minutes or up to overnight.1 pound chicken breast, 1 cup Greek yogurt, 1 tablespoon minced garlic, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon paprika, 1 tablespoon oregano
- To prepare the dressing, combine Greek yogurt, olive oil, minced garlic, salt, pepper, lemon juice, and chopped dill in a bowl. Slowly add water while stirring until you reach your preferred consistency.1 cup Greek yogurt, 2 tablespoons olive oil, 1 tablespoon minced garlic, 1 teaspoon salt, 1 teaspoon pepper, ½ lemon juice, 1 tablespoon dill, ¼ cup water
- Heat a skillet over medium-high heat and add olive oil. Once the oil is hot, place the marinated chicken pieces in the pan in a single layer. Cook for about 5 minutes on one side, then flip and cook for an additional 5–10 minutes until the chicken is golden and fully cooked, reaching an internal temperature of 165°F (70°C). If necessary, cook the chicken in batches to avoid overcrowding the pan.2 tablespoons olive oil
- To assemble the salad, layer chopped romaine and spinach in a large bowl or on a platter. Arrange the cooked chicken over the greens, then sprinkle with strawberries, blueberries, chopped pecans, and crumbled feta cheese.1 cup strawberries, 1 cup blueberries, 4 cups romaine, 4 cups spinach, 1 cup feta cheese, 1 cup pecans
- Finish by drizzling the salad with the prepared Greek yogurt dressing and serve immediately.
Notes
- Flavorful Marinade: The longer you marinate the chicken, the better the flavor. Try prepping it the night before for the best results.
- Uniform Chicken Pieces: Cutting the chicken into evenly sized pieces ensures even cooking, so no one ends up with overcooked or undercooked bites.
- Short on Time?: Use rotisserie chicken instead.
- Pan Choice: Use a non-stick skillet or cast iron pan for best results—it helps the chicken cook evenly without sticking.
- Dressing Adjustment: Add the water to the dressing gradually, so you can stop when it’s just the right consistency for your taste.
- Fresh Ingredients: Use fresh, in-season berries for the best flavor and sweetness. Frozen berries won’t work well here since they release too much liquid.
- Timing the Salad: Assemble the salad just before serving to keep the greens crisp and the ingredients vibrant.
- Cheese Swap: Goat cheese can be a great alternative to feta if you prefer a creamier, slightly tangier option.
- Meal Prep: Double the chicken marinade and dressing recipes to save time later in the week—you can use the extra chicken for wraps, grain bowls, or sandwiches.
Nutrition
Calories: 580kcal | Carbohydrates: 22g | Protein: 44g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 2369mg | Potassium: 1088mg | Fiber: 6g | Sugar: 11g | Vitamin A: 7163IU | Vitamin C: 39mg | Calcium: 401mg | Iron: 3mg
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