Hi! I’m Sharon, a home cook and blogger at aperfectfeast.com. Growing up, I didn’t have much interest in cooking or food, but that all changed when my boyfriend (now my husband) gave me a cookbook filled with beautiful food photos. As I cooked my way through that book, I began to love everything about cooking. Now, years later, I still love cooking and especially enjoy creating my own recipes. I hope my blog and Instagram feed inspires people to cook at home more. Since, I really feel that home cooking can be fun and easy, with good recipes and great equipment.

Some of my favorite pieces of kitchen equipment are my Takenaka Special Collaboration Nibble Bento Box and stainless-steel cutlery set. I like to pack my bento box with salads, fresh fruits, and cheese and crackers. Using my bento box allows me to keep all my food items separate so that I can enjoy the distinct flavors of each dish. My bento box definitely makes my food look more appetizing and adds to my enjoyment of the meal. I chose the Meringue bento box because I think white is a nice neutral background for the colorful dishes I compose. My bento box truly adds to my enjoyment of lunch and is one of my favorite dining accessories.

Chicken and Cherry Tomato Salad

Roasted chicken, cherry tomatoes, cucumbers, red onion, fresh oregano, kalamata olives and feta cheese all tossed with a Tomato Balsamic vinaigrette.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 367 kcal

Ingredients

  

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• 1 pound boneless, skinless chicken breasts
• ¼ tsp. each kosher salt, black pepper, paprika, garlic and onion powders
• 2 tbsp. fresh lemon juice
• 2 tbsp. each extra virgin olive oil and unsalted butter
• 4 cups romaine lettuce, chopped
• 2 cups halved cherry tomatoes
• 2 cups sliced cucumbers
• ½ cup sliced red onions
• ½ cup Kalamata olives, pitted
• 1 cup feta cheese, crumbled
• 1 tbsp. fresh oregano

For the Tomato Balsamic Vinaigrette:

• ½ cup extra virgin olive oil
• 3 tbsp. balsamic vinegar
• 1 tbsp. Dijon mustard
• 1 tsp. minced garlic
• 1 tsp. minced fresh oregano
• ⅛ tsp. kosher salt and black pepper
• ½ cup seeded and diced plum tomatoes

Instructions

 

• Begin by roasting the chicken: Preheat the oven to 450 degrees. Put the chicken in a small baking dish and sprinkle the salt, pepper, paprika, and garlic and onion powders all over the chicken. Add the olive oil and butter to the tops of the breast, and drizzle on the lemon juice. Bake for twenty minutes or until the chicken is no longer pink in the middle. When the chicken is done, cut the breasts in half inch slices.
• While the chicken roasts, make the vinaigrette by shaking up all the ingredients in a small jar.
• Put all the romaine in a large bowl, or on a large platter. Arrange the cooked chicken and vegetables on top of the lettuce. Drizzle on as much dressing as you like.

Nutrition

Calories: 367kcal

Keyword Chicken

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Grilled Chicken and Feta Salad is one of our favorite main dish salads. I start this salad by quickly marinating and grilling boneless, skinless chicken breasts. Then, I make a fresh dill vinaigrette. Finally, I put both of these on a mixture of spring greens, cucumbers, radishes, tomatoes, and feta cheese. We like this salad for several reasons. First of all, I like that I can make this entire salad ahead of time. I like to make all the components early in the day and then assemble them right before dinner. Secondly, I like that I can make this salad with ingredients I usually have in the house. I like to always have boneless, skinless chicken breasts and feta cheese in my freezer. That makes this salad so easy to assemble. And, lastly, we all love the tender chicken, the creamy cheese, and the crisp veggies.

The Equipment I Used

• A Salad Spinner- Use this to dry your lettuce. If your lettuce is wet, the vinaigrette won’t cling to the leaves.
• A Grill Pan- I used a grill pan to grill my chicken breasts. You could also grill these outside or cook them in a skillet.

The Ingredients Needed for Grilled Chicken and Feta Salad

• Chicken- I always use Bell and Evans chicken because I find it to be the most tender.
• Lemon Juice- Be sure to use fresh lemon juice.
• Dill- Use fresh dill for the vinaigrette.
• Oil- Use a good quality extra virgin olive oil for the vinaigrette.

How I Made my Salad

• First, I quickly marinated the chicken.
• Then, I grilled the chicken, taking care to not overcook it.
• Next, I made the vinaigrette. It’s important to taste the vinaigrette, to see if it needs more honey or salt.
• Finally, I tossed the lettuce, feta, chicken and other vegetables with the vinaigrette.

Grilled Chicken and Feta Salad

Salad greens topped with grilled, marinated chicken, feta cheese, cucumbers, cherry tomatoes, and topped with a Dill Vinaigrette.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine Greek

Servings 4

Calories 380 kcal

Ingredients

  

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For the Dill Dressing:

• ½ cup extra virgin olive oil
• 2 tbsp. lemon juice
• 1 tbsp. red wine vinegar
• 2 tbsp. fresh dill
• 1 tsp. honey
• 2 tbsp. Parmesan cheese
• ¼ tsp. each kosher salt and black pepper

For the Salad:

• 4 cups baby arugula
• 1 cup halved grape tomatoes
• 1 cup chopped orange pepper
• ½ cup sliced purple onion
• 1 cup sliced cucumbers
• 1 cup chopped feta cheese

For the Grilled Chicken:

• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 tsp. cumin powder
• 1 tsp. dried oregano
• ¼ tsp. black pepper
• juice and zest of 1 lemon
• 1 tbsp. extra virgin olive oil
• 2 boneless, skinless chicken breasts

Instructions

 

• Start by preparing the chicken: Mix together all the spices in a small bowl. Cut the breasts in half vertically, and then horizontally, so that you have 8 pieces all together. Heat a grill pan on medium heat and cook the chicken on both sides until cooked through, for about 7 minutes. Sprinkle the chicken with the lemon zest and lemon juice. Place in the refrigerator to chill up while you prepare the rest of the ingredients.
• Next, make the Dill Dressing: Place all the ingredients in a small jar and shake them together.
• Place the lettuce in a large bowl, and top with the chicken, feta cheese and vegetables. Toss with as much dressing as you like.

Nutrition

Calories: 380kcal

Keyword salad

Tried this recipe?Let us know how it was!