Greek Grilled Chicken Salad
Elevate your lunch or dinner routine with this vibrant and flavorful Greek Grilled Chicken Salad—a Mediterranean-inspired masterpiece that's as healthy as it is delicious! Marinated in a zesty blend of olive oil, lemon juice, garlic, and oregano, the juicy grilled chicken is perfectly paired with a crisp bed of romaine lettuce, cherry tomatoes, cucumbers, red onions, and briny Kalamata olives. Topped with crumbled feta cheese and drizzled with a tangy homemade vinaigrette, this salad is a symphony of textures and flavors. Ready in just 35 minutes of active prep and cook time, this easy recipe is ideal for a fresh, satisfying meal that captures the essence of Greek cuisine. Perfect for meal prep, weeknight dinners, or alfresco dining, this dish is as versatile as it is irresistible.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 4 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 2 pieces Garlic cloves, minced
- 2 teaspoons Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 cups Romaine lettuce, chopped
- 1.5 cups Cherry tomatoes, halved
- 1 large Cucumber, sliced
- 0.5 medium Red onion, thinly sliced
- 0.75 cups Kalamata olives, pitted and halved
- 0.5 cups Feta cheese, crumbled
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
Instructions
In a small bowl, mix together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, dried oregano, salt, and black pepper to create the chicken marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Ensure the chicken is fully coated, then cover and refrigerate for at least 30 minutes or up to 4 hours.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Set aside to rest for 5 minutes, then slice into thin strips.
While the chicken cooks, prepare the salad base. In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber slices, red onion, and Kalamata olives.
In a small jar with a lid or a bowl, prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, 1 tablespoon of lemon juice, red wine vinegar, honey, Dijon mustard, and a pinch of salt and pepper.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with the grilled chicken slices and crumbled feta cheese.
Serve immediately and enjoy your fresh Greek Grilled Chicken Salad!
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6398 mg | 278% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 20.7 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 958 mg | 74% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1923 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
