Greek Grilled Chicken Salad

Greek Grilled Chicken Salad

  • Prep Time Icon prep time: 25 mins 
  • Cook Time Icon cook time: 10 mins 
  • Prep Time Icon prep time: 25 mins 
  • Cook Time Icon cook time: 10 mins 

Greek Grilled Chicken Salad

  • Prep : 25 mins
  • Cooking : 10 mins
  • Serves : 4

Ingredients

Serves 4
  • 3 tablespoons red wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon minced garlic
  • 1 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 3 boneless skinless chicken breasts
  • 10 ounces (6 cups) romaine lettuce, torn into bite-size pieces
  • 1/2 English cucumber, quartered lengthwise and sliced
  • 1 cup grape tomatoes, halved lengthwise
  • 1/4 small red onion, sliced lengthwise
  • 1/4 cup pitted kalamata olives, halved lengthwise
  • 1/2 cup crumbled feta cheese
  • 4 lemon wedges
  • 3 tablespoons red wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon minced garlic
  • 1 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 3 boneless skinless chicken breasts
  • 10 ounces (6 cups) romaine lettuce, torn into bite-size pieces
  • 1/2 English cucumber, quartered lengthwise and sliced
  • 1 cup grape tomatoes, halved lengthwise
  • 1/4 small red onion, sliced lengthwise
  • 1/4 cup pitted kalamata olives, halved lengthwise
  • 1/2 cup crumbled feta cheese
  • 4 lemon wedges

Directions

Step 1.

Preheat grill to medium. Pour vinegar into a large bowl. Slowly whisk in oil until incorporated and thickened. Whisk in oregano, garlic, 1/2 teaspoon salt and 1/8 teaspoon of pepper.

Step 2.

Coat chicken with cooking spray; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Grill until browned on both sides and juices run clear (155ºF internal temperature), 5 to 6 minutes per side.

Step 3.

Immediately transfer hot grilled chicken to a bowl and toss to coat in the vinegar mixture. Let cool for 5 minutes. Slice chicken on a slight diagonal and return to the bowl to coat. Remove coated chicken to a plate.

Step 4.

Add lettuce, cucumber, tomatoes, onion, olives, and feta to the bowl with the vinegar mixture and toss to coat. Remove the salad to a platter or plates. Arrange the sliced chicken over the top and serve with lemon wedges for squeezing.

Tip: For a grilled garnish, grilled the lemon wedges cut-side down until they’re nicely browned, 1 to 2 minutes per side. Serve with the salad and squeeze over it.

Nutrition (Per Serving)

  • 486 calCalories
  • 46 gProtein
  • 9 gCarbohydrates
  • 29 gFat
  • 119 mgCholesterol
  • 995 gSodium
  • 2.5 gDietary Fiber