Greek Lemon Garlic Chicken Salad

Valentine's Day came and went with the fanfare of a shrug. Sophia received a valentine from a boy at school and turned the color of a tomato and refused to discuss it, which means she will discuss it in approximately three days when the embarrassment fades and the curiosity takes over. Alexander spent the evening studying because romance is less interesting to him than economics, which either means he is very focused or very seventeen. Both are acceptable.

I spent Valentine's Day showing a house. A couple from Ohio — married forty years, buying their retirement home in Florida — held hands through the entire showing. Forty years. They held hands while looking at closets and bathrooms and the water heater. I watched them and felt something warm and unnamed move through my chest. Not jealousy. Not longing. Something more like hope, which I thought I had retired along with my belief in fairy tales, but apparently hope is more stubborn than cynicism.

The bakery had a good week. Mama introduced heart-shaped kourabiedes for Valentine's Day, which is the most un-Voula thing she has ever done, and when I asked her about it she said the tourists expect it and she is a businesswoman first and a traditionalist second. I nearly fell over. Voula Papadopoulos calling herself a businesswoman second to anything is like the Pope calling himself Catholic second to anything. But the heart-shaped kourabiedes sold out, so perhaps Mama is right. She usually is.

I made shrimp saganaki for dinner tonight — the baked shrimp in tomato sauce with feta that is one of the crown jewels of Greek coastal cooking. The tomatoes bubbled, the feta melted into the sauce in creamy pockets, the shrimp curled pink and tender. I served it with crusty bread for soaking up every last drop of sauce because leaving sauce in the pan is a sin against food and a waste of olive oil, and I do not commit sins against either.

Mama called at 10 PM to tell me she sold every heart-shaped kourabiede and she is thinking about doing seasonal shapes more often. Stars for Christmas, eggs for Easter, fish for Lent. I said Mama, you are becoming commercial. She said I am becoming practical. I said Baba would not approve. She paused. Then she said Baba did not approve of anything new and look where that got him — running the same bakery the same way for forty years and loving every minute of it. She laughed. It was a good laugh. The kind that says I miss him and I know him and I am allowed to tease him even now. Especially now.

The shrimp saganaki was exactly what the evening needed — something warm and unapologetically Greek, a reminder that good food is its own kind of steadiness. But on the nights when the oven stays off and the week has asked a little too much, this Greek Lemon Garlic Chicken Salad is where I land. It has the same bright, Mediterranean spirit as everything Mama’s kitchen raised me on: olive oil used without apology, lemon that wakes everything up, and herbs that smell like a coastline. It is the kind of recipe that asks very little of you and gives back considerably more than it takes — which, after a week of hand-holding strangers through closets and water heaters, is exactly what I need.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4

Ingredients

1 1/2 lbs boneless, skinless chicken breasts
3 tablespoons olive oil, divided
4 cloves garlic, minced
3 tablespoons fresh lemon juice (about 1 large lemon)
1 teaspoon dried oregano
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
5 oz romaine or mixed greens
1 English cucumber, halved and sliced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
3/4 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
For the dressing: 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, 1/2 teaspoon dried oregano, 1 small garlic clove minced, salt and pepper to taste

Instructions

Marinate the chicken. In a bowl or zip-lock bag, combine 2 tablespoons olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Add chicken breasts and toss to coat. Marinate for at least 10 minutes at room temperature, or up to 4 hours refrigerated.
Cook the chicken. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade and cook 6–7 minutes per side, until golden and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest 5 minutes.
Make the dressing. Whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper in a small bowl until emulsified. Taste and adjust seasoning.
Slice the chicken. Cut the rested chicken against the grain into thin slices or bite-sized pieces.
Assemble the salad. Spread greens across a large serving platter or divide among bowls. Top with cucumber, cherry tomatoes, red onion, and Kalamata olives.
Add the chicken and finish. Arrange sliced chicken over the vegetables. Scatter crumbled feta and chopped parsley over the top. Drizzle generously with the lemon garlic dressing and serve immediately, with crusty bread alongside if you like.

Nutrition (per serving)

Greek Lemon Garlic Chicken Salad — The Flavors That Feel Like Home on a Quiet Night