Looking for a perfect blend of Mediterranean flavors and lean protein? This Greek Salad with Grilled Chicken is exactly what you need. I’ve combined the classic, crisp elements of a traditional Greek salad with perfectly seasoned grilled chicken to create a filling meal that’s both nutritious and bursting with flavor. What I love most about this recipe is how it brings together the freshness of garden vegetables with the satisfying protein of grilled chicken, all tied together with a zesty homemade dressing.
Ingredients
For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 2 cloves garlic, minced
- 1 lemon, juiced
- Salt and black pepper to taste
For the Salad:
- 4 cups romaine lettuce, roughly chopped
- 2 medium tomatoes, cut into wedges
- 1 English cucumber, sliced
- 1 red onion, thinly sliced
- 1 cup kalamata olives
- 1 cup feta cheese, crumbled
- 1 green bell pepper, sliced
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ lemon, juiced
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Start by marinating the chicken. Combine olive oil, oregano, minced garlic, lemon juice, salt, and pepper in a bowl. Add chicken breasts and coat well. Let marinate for at least 30 minutes.
- Preheat your grill to medium-high heat (around 375°F/190°C).
- Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.
- While the chicken is resting, make the dressing. Whisk together olive oil, red wine vinegar, oregano, lemon juice, garlic, salt, and pepper in a small bowl.
- In a large bowl, combine the chopped lettuce, tomatoes, cucumber, red onion, olives, and bell pepper.
- Slice the grilled chicken into strips.
- Add the chicken to the salad, drizzle with dressing, and top with crumbled feta cheese.
- Toss gently and serve immediately.
Cook Time and Serving Size
Prep Time: 15 minutes
Marinating Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4 main course portions
Recipe Notes
- For the best flavor, bring the chicken to room temperature before grilling.
- You can prep all vegetables ahead of time, but wait to add the dressing until just before serving.
- If you don’t have a grill, you can use a grill pan or regular skillet on the stovetop.
- To make this salad ahead, store the grilled chicken, prepared vegetables, and dressing separately in the refrigerator.
- For a lighter version, use reduced-fat feta cheese.
- Don’t have red wine vinegar? Apple cider vinegar works as a good substitute.
- To prevent the onions from being too sharp, soak the sliced onions in cold water for 10 minutes before adding to the salad.
Greek Salad with Grilled Chicken
A perfect blend of Mediterranean flavors and lean protein. This Greek Salad with Grilled Chicken combines classic, crisp elements of a traditional Greek salad with perfectly seasoned grilled chicken.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 2 cloves garlic minced
- 1 lemon juiced
- Salt and black pepper to taste
- 4 cups romaine lettuce roughly chopped
- 2 medium tomatoes cut into wedges
- 1 English cucumber sliced
- 1 red onion thinly sliced
- 1 cup kalamata olives
- 1 cup feta cheese crumbled
- 1 green bell pepper sliced
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ lemon juiced
- 1 small garlic clove minced
- Salt and pepper to taste
Instructions
- Marinate chicken: Combine olive oil, oregano, minced garlic, lemon juice, salt, and pepper. Add chicken and marinate for at least 30 minutes.
- Preheat grill to medium-high heat (around 375°F/190°C).
- Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
- Make dressing: Whisk together olive oil, red wine vinegar, oregano, lemon juice, garlic, salt, and pepper.
- Combine lettuce, tomatoes, cucumber, red onion, olives, and bell pepper in a large bowl.
- Slice grilled chicken into strips and add to salad.
- Drizzle with dressing and top with feta cheese.
- Toss gently and serve immediately.
