Grilled Greek Chicken Salad
Elevate your salad game with this vibrant and flavor-packed Grilled Greek Chicken Salad, a wholesome and delicious dish perfect for lunch or dinner. Juicy grilled chicken breasts, marinated in a zesty blend of olive oil, lemon juice, garlic, and oregano, are the star of this Mediterranean-inspired recipe. Nestled on a bed of crisp romaine lettuce and fresh veggies like cucumber, cherry tomatoes, and red onion, this salad is finished with briny kalamata olives, creamy crumbled feta cheese, and a drizzle of tangy homemade Greek dressing. Ready in under 35 minutes, this healthy and flavorful meal is ideal for busy weeknights or al fresco dining. Serve it as is or pair it with grilled pita bread for a hearty, satisfying twist! Keywords: Grilled Greek Chicken Salad, Mediterranean recipe, healthy dinner idea, homemade Greek dressing, fresh salad recipe.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups romaine lettuce, chopped
- 1 medium cucumber, sliced
- 1 cup cherry tomatoes, halved
- 0.5 medium red onion, thinly sliced
- 0.5 cup kalamata olives
- 0.5 cup feta cheese, crumbled
- 2 pieces pita bread, optional for serving
Instructions
In a small mixing bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 garlic clove, 1 teaspoon dried oregano, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal the bag, and refrigerate for 15–30 minutes while preparing the rest of the ingredients.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade and discard any excess liquid. Grill the chicken for 5–6 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes before slicing into strips.
In a large serving bowl, combine the chopped romaine lettuce, cucumber slices, cherry tomato halves, red onion slices, and kalamata olives.
Prepare the dressing by whisking together 2 tablespoons olive oil, 1 tablespoon lemon juice, red wine vinegar, honey, 1 minced garlic clove, 1 teaspoon oregano, and a pinch of salt and pepper in a small bowl.
Drizzle the dressing over the salad and gently toss to combine.
Top the salad with the grilled chicken strips and crumbled feta cheese.
Serve immediately with grilled pita bread on the side, if desired.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 6002 mg | 261% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 25.3 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1004 mg | 77% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3035 mg | 65% | |
*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.
