Greek Chicken Salad with Light Broth

Greek · Autumn · 40 min · Serves 4 · By The Lesapor Kitchen

This Greek chicken salad brings together the fresh flavors of cucumber, tomatoes, and olives with a light and flavorful chicken broth. It's a perfect dish for a healthy, satisfying meal that feels both fresh and comforting.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 4 cups chicken broth
• 1/4 cup crumbled feta cheese
• Salt and pepper, to taste

Method

1. Season the chicken breasts with salt, pepper, and oregano.
2. In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through.
3. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
4. In the same skillet, add the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
5. In a large bowl, combine cucumber, cherry tomatoes, olives, red onion, and sliced chicken.
6. Pour the warm chicken broth over the salad, gently tossing to combine.
7. Sprinkle the salad with crumbled feta cheese before serving.