Equipment
Ingredients
Seared Chicken
- 600 g chicken breast, boneless and skinless, halved horizontally into even cutlets
- 15 ml olive oil, liquid
- 15 ml lemon juice, freshly squeezed
- 3 g dried oregano
- 2 g garlic powder
- 4 g fine sea salt
- 1 g black pepper, coarsely ground
- 15 ml olive oil, liquid
Salad Base
- 700 g heirloom tomatoes, cored and cut into bite-sized wedges
- 300 g cucumber, unpeeled and sliced into 1 cm half-moons
- 100 g red onion, peeled and thinly sliced into half-rings
- 100 g kalamata olives, pitted and halved
- 150 g feta cheese, sliced into slabs or large bite-sized chunks
Dressing and Garnish
- 45 ml extra virgin olive oil, liquid
- 30 ml red wine vinegar, liquid
- 2 g dried oregano
- 2 g fine sea salt
- 5 g fresh mint leaves, fresh whole leaves, lightly torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 555 kcal
- Protein
- 42 g
- Carbohydrates
- 19 g
- Fat
- 35 g
- Fiber
- 4 g
- Zinc
- 2.7 mg
- Water
- 402 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F) and place a cast-iron skillet on the stovetop.
Place the butterflied chicken breasts on a dedicated meat cutting board and pat both sides completely dry with paper towels, then immediately wash hands and surfaces with warm soapy water to avoid cross-contamination.
Rub the chicken breasts with 15 ml olive oil, 15 ml lemon juice, 3 g dried oregano, 2 g garlic powder, 4 g fine sea salt, and 1 g black pepper until evenly coated.
Heat 15 ml olive oil in the cast-iron skillet over medium-high heat until shimmering, then sear the chicken cutlets undisturbed for 3 minutes.
Flip the chicken cutlets using tongs, transfer the skillet directly into the oven at 200°C (400°F), and roast for 8 to 10 minutes until an instant-read digital food thermometer inserted into the thickest section registers a safe internal temperature of 74°C (165°F).
Transfer the roasted chicken breasts with clean tongs to a clean board and rest for 5 minutes.
On a dedicated produce cutting board, slice the 700 g cored heirloom tomatoes into bite-sized wedges, the 300 g cucumber into 1 cm half-moons, and the 100 g peeled red onion into thin half-rings.
In a small mixing bowl, whisk together 45 ml extra virgin olive oil, 30 ml red wine vinegar, 2 g dried oregano, and 2 g fine sea salt until lightly emulsified.
Place the sliced tomatoes, cucumbers, red onion, and 100 g halved Kalamata olives into a large mixing bowl, pour over the prepared dressing, and gently toss together until coated.
Cut the rested chicken breasts crosswise against the grain into 1 cm thick diagonal slices.
Distribute the dressed tomato and vegetable mixture across four plates, top with the warm sliced chicken breast, crown each portion with 150 g divided feta cheese, and garnish with fresh torn mint leaves.
Chef's Notes
- Never refrigerate fresh ripe heirloom tomatoes before preparing this dish, as temperatures below 12°C permanently damage aroma-producing volatile compounds and degrade texture.
- Authentic Greek salad does not feature leafy greens; letting the tomatoes, cucumbers, and red onion sit directly in the olive oil and red wine vinegar produces an intensely flavorful natural broth known as 'horiatiki juice'.
- To strictly adhere to Kosher dietary laws regarding meat and dairy separation, substitute the sheep feta with a plant-based vegan block feta or omit the cheese entirely. For Halal diets, use certified halal chicken breasts.
- For milder raw onion flavor, soak the sliced red onion in a bowl of ice-cold water for 10 minutes, then drain thoroughly before tossing with the tomatoes.
Storage
Refrigerator: 3 days — Store the cooked chicken separately from the dressed tomato salad in an airtight container at or below 4°C (40°F). Undressed salad base components retain optimal crunch when stored unmixed.
Reheating: Reheat refrigerated chicken portions in an oven or covered skillet until the core temperature reaches at least 74°C (165°F) before slicing and layering over cold vegetables.
Troubleshooting
Chicken breast texture is dry and stringy
Cause: The cutlets roasted too long and exceeded the target internal temperature of 74°C (165°F)
Fix: Cannot be fixed structurally, but slicing the chicken very thinly across the grain and spooning the tomato pan-juices and olive oil over the slices restores pleasant mouthfeel
Prevention: Check the core temperature with an instant-read thermometer at the 7-minute mark of roasting and remove immediately when it reaches 74°C (165°F)
Salad base is excessively watery and dilutes the dressing
Cause: Tomatoes sat dressed in salt for an extended period before serving, releasing high amounts of intracellular water
Fix: Tilt the bowl to drain 30 to 45 ml of accumulated tomato water, then toss in an additional 15 ml of extra virgin olive oil and a pinch of dried oregano to restore dressing body
Prevention: Combine the tomatoes with the salted vinaigrette no more than 5 minutes prior to plating
Chicken exterior turns pale and lacks a deep golden crust
Cause: Surface moisture remained on the meat or the skillet was insufficiently heated before searing
Fix: Cannot be fixed without overcooking the interior; serve as-is and rely on the oregano seasoning and dressing for flavor
Prevention: Thoroughly blot all cutlet surfaces dry with paper towels and allow the skillet oil to shimmer before adding the chicken
Cultural Context
Known traditionally as Horiatiki, meaning 'village salad', the classic Greek salad originated as an unpretentious summer staple highlighting sun-ripened tomatoes, cucumbers, and brined feta dressed in local olive oil. Unlike Western adaptations that incorporate lettuce, the traditional Greek version relies on simple, impeccably fresh Mediterranean garden produce. Incorporating oregano-marinated seared chicken elevates this historic peasant salad into a wholesome, protein-rich main course suitable for evening dining.
