Greek Salad with Grilled Chicken Recipe
Greek Salad with Grilled Chicken is a fresh, protein-packed meal that combines juicy grilled chicken, crisp vegetables, creamy feta cheese, and tangy Greek dressing. It’s a perfect balance of flavors and textures, making it a great choice for a healthy lunch or light dinner. This salad is easy to prepare, full of Mediterranean flavors, and naturally low in carbs while being high in protein and healthy fats.
Recipe Details
Prep Time: 15 minutes
Marinating Time: 30 minutes
Cook Time: 15 minutes
Total Time: 30-45 minutes
Servings: 4
Difficulty: Easy
Ingredients
For the Grilled Chicken:
2 boneless, skinless chicken breasts (or 4 chicken thighs)
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
For the Greek Salad:
4 cups romaine lettuce, chopped (or mixed greens)
1 cup cherry tomatoes, halved
1 medium cucumber, sliced
½ red onion, thinly sliced
½ cup Kalamata olives, pitted and sliced
½ cup feta cheese, crumbled
1 small bell pepper, sliced (optional)
For the Greek Dressing:
¼ cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp dried oregano
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper
Instructions
1. Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
Coat the chicken evenly and let it marinate for at least 30 minutes (or up to 12 hours for best flavor).
2. Grill the Chicken
Grill Option: Preheat the grill to 375°F (190°C). Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F (75°C).
Stovetop Option: Heat a pan over medium-high heat and cook for 6-8 minutes per side.
Oven Option: Bake at 400°F (200°C) for 20-25 minutes.
Once cooked, let the chicken rest for 5 minutes, then slice it thinly.
3. Prepare the Salad
In a large bowl, combine romaine lettuce, cherry tomatoes, cucumber, red onion, bell pepper, and olives.
Sprinkle with feta cheese.
4. Make the Greek Dressing
In a small jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic, salt, and pepper.
Shake well until fully combined.
5. Assemble & Serve
Drizzle the dressing over the salad and toss gently.
Top with sliced grilled chicken.
Serve immediately and enjoy!
Notes & Tips
Marinating Time: For the best flavor, marinate the chicken overnight.
Make It a Meal Prep: Store salad ingredients separately from the dressing and chicken. Assemble fresh before eating.
Customize Your Greens: Use spinach, arugula, or kale for variety.
Add Extra Crunch: Sprinkle toasted almonds, walnuts, or sunflower seeds on top.
Make It Dairy-Free: Omit feta or use dairy-free cheese.
Vegetarian Option: Replace chicken with grilled tofu, chickpeas, or falafel.
Frequently Asked Questions
Q: Can I use rotisserie chicken instead?
A: Yes! Shredded rotisserie chicken makes this salad even faster to prepare.
Q: What can I substitute for feta cheese?
A: Try goat cheese, ricotta salata, or omit it for a dairy-free version.
Q: How long does the dressing last?
A: Homemade Greek dressing can be stored in the fridge for up to 1 week.
Q: Can I add grains to this salad?
A: Yes! Try adding cooked quinoa, farro, or couscous for a more filling meal.
Q: What’s the best way to store leftovers?
A: Keep salad components separate and assemble fresh. Store grilled chicken in an airtight container in the fridge for 3-4 days.
Nutritional Information
Calories: 400
Protein: 40g
Carbohydrates: 12g
Fiber: 4g
Fat: 22g
Sodium: 600mg
Vitamin C: 30% DV
Calcium: 15% DV
Greek Salad with Grilled Chicken is a delicious, nutritious, and easy meal that fits into a variety of diets. It’s fresh, packed with protein, and full of Mediterranean flavors. Whether you make it for a quick dinner, meal prep, or a refreshing summer dish, it’s guaranteed to be a hit!