Name: Greek Salad With Grilled Chicken
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lbs Chicken Breast; 1/4 cup Extra Virgin Olive Oil; 3 tbsp Fresh Lemon Juice; 2 tsp Dried Oregano; 1 large English Cucumber, sliced; 2 cups Cherry Tomatoes, halved; 1/2 small Red Onion, thinly sliced; 1/2 cup Kalamata Olives, pitted; 1/2 cup Feta Cheese, crumbled; 1 large head Romaine Lettuce, chopped

"Experience a vibrant explosion of Mediterranean flavors with this crisp Greek salad topped with succulent, lemon-herb grilled chicken. It's a protein-packed, refreshing meal that brings the sunshine of the Aegean right to your dinner table in under an hour."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Chicken Breast
1/4 cup 60 ml	Extra Virgin Olive Oil
3 tbsp 45 ml	Fresh Lemon Juice
2 tsp 4 g	Dried Oregano
1 large 300 g	English Cucumber, sliced
2 cups 300 g	Cherry Tomatoes, halved
1/2 small 50 g	Red Onion, thinly sliced
1/2 cup 75 g	Kalamata Olives, pitted
1/2 cup 75 g	Feta Cheese, crumbled
1 large head 400 g	Romaine Lettuce, chopped

2 Instructions

In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, minced garlic, and 1 teaspoon of oregano to create the chicken marinade.

Place the chicken breasts in a shallow dish, coat with the marinade, and let sit for at least 20 minutes (or refrigerate up to 4 hours).

Preheat your grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.

In a large bowl, whisk the remaining olive oil, lemon juice, and oregano with a pinch of salt and pepper to create the dressing.

Add the chopped romaine, cucumbers, tomatoes, red onion, and olives to the bowl. Toss gently to coat with the dressing.

Divide the salad into four bowls, top with the sliced grilled chicken, and garnish generously with crumbled feta cheese.

·
Marinate the chicken for at least 30 minutes to ensure maximum tenderness and flavor infusion.
·
Use high-quality Greek extra virgin olive oil for a more authentic, peppery finish to your dressing.
·
Don't skip the resting period for the chicken; it allows the juices to redistribute so the meat stays moist.
·
To remove the bite from red onions, soak the slices in ice water for 10 minutes before adding them to the salad.

? Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can prep the ingredients and grill the chicken in advance, but keep the dressing and chicken separate from the vegetables until ready to serve to avoid wilting.

What is the best substitute for Kalamata olives?

Black olives or Castelvetrano olives work well, though Kalamata provides the most traditional tangy Greek flavor profile.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and very flavorful on the grill. Just ensure they reach an internal temperature of 175°F for the best texture.

Is this recipe keto-friendly?

Yes, this recipe is naturally low in carbohydrates and high in healthy fats and protein, making it perfect for a keto or low-carb diet.

Visual Guide

Greek Salad With Grilled Chicken Infographic

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