Greek Salad With Slow-Cooked Chicken

Greek Salad With Slow-Cooked Chicken


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Wholesome Mediterranean chicken prepared in your crockpot and tossed together with fresh greens and savory feta cheese. The vinaigrette dressing takes this salad to another tart, satisfying level.

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Time needed

10 min preparation + 3 hour cooking

Serving Size / Yield

6 servings


  • 4 boneless skinless chicken breasts
  • 1/4 C. flour
  • 1 tsp. pepper
  • 1/4 C. butter
  • 1 pkg. dry Greek dressing/seasoning mix
  • 1/2 C. fresh lemon juice plus 1 1/2 T. for dressing
  • 1/2 C. chicken broth
  • salt and pepper to taste
  • 6 T. olive oil
  • 1 T. red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1 head lettuce, torn into pieces
  • 1 pt. cherry tomatoes, halved
  • 1 medium red onion, chopped
  • 3/4 C. olives, pitted and sliced
  • 3/4 C. feta cheese, crumbled

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In a shallow dish, whisk together flour and pepper. In a large skillet, melt butter. Coat each chicken breast in flour mixture and brown in heated skillet. Spray the inside of your crockpot with nonstick spray and place chicken into the crockpot. In a medium bowl, mix together lemon juice and chicken broth. Sprinkle chicken with seasoning packet and cover with broth mixture. Cook on low for three hours. In a medium bowl, combine olive oil, red wine vinegar, garlic, oregano, and remaining lemon juice. Whisk until combined and set aside. In a large bowl, combine lettuce, tomatoes, red onion, and olives. Toss with dressing and top with feta and cooked chicken.

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