Description
This Grilled Chicken Greek Salad brings Mediterranean sunshine straight to your plate. Loaded with fresh veggies, grilled chicken, and a zesty olive oil dressing, it’s the perfect summer meal for lunch or a light dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds) – substitute with grilled halloumi for vegetarian option
- 1 head romaine lettuce – or use kale for extra crunch
- 1 pint cherry tomatoes, halved – heirloom tomatoes add color
- 1 cucumber, diced – peeled or unpeeled
- 1 red onion, thinly sliced – shallots work too
- 1 cup Kalamata olives, pitted – or use green olives
- 1 cup crumbled feta cheese – goat cheese can be used instead
- 1/4 cup olive oil – extra virgin recommended
- 2 tablespoons red wine vinegar – lemon juice adds brightness
- 1 tablespoon dried oregano – fresh herbs optional
- Salt and pepper to taste
Instructions
- Marinate chicken breasts in olive oil, oregano, salt, and pepper for at least 30 minutes or up to 2 hours.
- Heat grill to medium-high or use a grill pan on the stove.
- Grill chicken for 6–7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
- In a large bowl, mix romaine lettuce, cherry tomatoes, cucumber, red onion, olives, and feta.
- In a small bowl, whisk olive oil, vinegar, salt, and pepper. Drizzle over salad and toss.
- Top with grilled chicken slices. Add more feta if desired and serve immediately.
Notes
Marinate the chicken with lemon zest for extra zing. For creamy dressing, add Greek yogurt. Keep dressing and salad separate if prepping ahead.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilled
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
Keywords: Greek salad, grilled chicken, summer salad, Mediterranean, healthy salad