Oregano Chicken Salad

This chicken salad makes for a quick and flavorful lunch recipe! It features an easy homemade chicken breast recipe that comes together in minutes. Crispy lettuce, red onions, tomatoes, croutons, and chicken are tossed together in a simple vinaigrette!

This is my absolute favorite chicken salad recipe around! It makes a great lunch, side, snack, or appetizer and is perfect for make ahead meals.

This recipe does call for making the chicken from scratch. And although I find it comes together incredibly quickly and easily, you can even save time by using store-bought rotisserie chicken!

5 ingredients and a simple vinaigrette later, and you’ll have yourself a winning lunch!

If you liked this chicken salad recipe, check out some of these similar recipes!

• homemade croutons (if you want to make your own!)
• herb roasted chicken (if you’d like another flavor packed chicken for this salad)
• 5 minute cucumber salad (equally healthy and even quicker!)
• baked chicken parmesan

Oregano Chicken Salad Recipe

This chicken salad makes for a quick and flavorful lunch recipe! It features an easy homemade chicken breast recipe that comes together in minutes. Crispy lettuce, red onions, tomatoes, croutons, and chicken are tossed together in a simple vinaigrette!

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2 servings (if served as lunch)

Ingredients

For the chicken:

• 2 boneless, skinless chicken breasts, about 1/2 pound each * see notes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper (optional)
• 2 tablespoons extra-virgin olive oil

For the vinaigrette:

• 1/4 cup fresh lemon juice (about 1 lemon)
• 1 teaspoon white vinegar
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt, plus more to taste

For the salad:

• 1 head of romaine lettuce, chopped
• 1/2 medium red onion, thinly sliced
• 4 medium Roma tomatoes, chopped
• 1 cup plain croutons

Instructions

• Make the chicken: Pat both sides of your chicken dry with a paper towel. Season with oregano, salt and pepper, and set aside to prep the skillet.
• Drizzle your olive oil into the bottom of a large skillet. Heat the skillet over medium heat until warmed. Gently lower the chicken breasts into the hot pan. Cook for 5 to 7 minutes on the first side, or until lightly browned.
• Flip the chicken breasts, then cook for an additional 5 to 7 minutes on the other side or until the chicken is cooked through. The chicken should register an internal temperature of at least 165°F and the juices should run clear. Set aside the chicken to rest and cool for 10 to 15 minutes before cutting.
• Make the vinaigrette: In a small bowl, whisk together lemon juice, vinegar, olive oil, and salt. Set aside.
• Make the salad: In a large bowl, combine the chopped lettuce, red onion, tomatoes, and croutons. Slice your cooled chicken into 1 inch strips and add to the bowl as well.
• Pour the vinaigrette over your salad and toss to coat everything in the dressing. Taste for seasoning and adjust if needed. Serve right away to prevent having the croutons soften.

Notes

* You can skip the chicken breasts and use a store-bought, cooked rotisserie chicken to save time! 

Storage instructions: After you dress your salad, it does need to be served right away so the croutons don’t soften, and so the vegetables don’t start to wilt. If you want to make this salad ahead or take it to-go, keep your vegetables and chicken stored in one container, the croutons in a separate container or plastic bag, and the vinaigrette in a third container. When you’re ready to enjoy your salad, combine everything together, and serve!

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Enjoy!