Greek Grilled Chicken Salad
User Reviews
4.8
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Prep Time
25 mins
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Cook Time
10 mins
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Marinating time
30 mins
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Total Time
35 mins
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Servings
4 people
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Calories
3349 kcal
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Course
Dinner
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Cuisine
Mediterranean, Greek
Greek Grilled Chicken Salad
Description
To prepare the Greek Grilled Chicken Salad, chicken tenderloins are marinated in a mixture of Greek yogurt, lemon juice, olive oil, red wine vinegar, minced garlic, salt, pepper, oregano, paprika, cumin, coriander, and optional cayenne pepper. This marinade tenderizes the chicken while infusing it with Mediterranean flavors. After marinating, the chicken is cooked in a skillet or on a grill until done.
The salad consists of chopped romaine lettuce, cherry or grape tomatoes, diced bell pepper, sliced English cucumber, thinly sliced shallots, kalamata olives, and blocks of Greek feta cheese. The components are tossed with a homemade Greek dressing, combining olive oil, lemon, herbs, and seasoning to complement the chicken and vegetables.
Served together, the grilled chicken adds protein and smoky flavor to a refreshing, crisp salad with creamy feta and tangy olives. This dish works well for lunch or dinner and can accommodate quick marinades or longer marinating times based on your schedule.
For added variation, grilling the chicken outdoors is an option, and substituting other proteins like shrimp or lamb is possible. Leftover salad dressing can be reserved to serve on the side.
Ingredients
For the Chicken
- 1 cup Greek yogurt
- lemon juice of 1 large
- 2 tbsp extra virgin olive oil more for later
- 2 tbsp red wine vinegar
- 3 garlic minced, cloves
- kosher salt generous pinch to taste
- black pepper generous pinch to taste
- 1 tbsp oregano
- 1 tsp paprika sweet
- 1 tsp cumin ground
- 1 tsp ground coriander
- pinch cayenne pepper optional
- 1.5 lb chicken tenderloin
For the Salad
- Greek dressing use this Greek dressing recipe, homemade
- 8 oz romaine lettuce chopped, hearts
- 10 oz cherry tomato or grape tomatoes
- 1 bell pepper cored and chopped, any color
- 1 English cucumber diced, sliced into rounds
- 2 shallot thinly sliced
- kalamata olives to your liking, pitted
- feta cheese to your liking, Greek, blocks
Instructions
- Season and marinate the chicken tenders. In a large bowl, mix together the yogurt, olive oil, lemon juice, vinegar, garlic, salt, and spices. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight, if you like)
- Prepare the dressing according to this Greek dressing recipe.
- Prepare the salad. In a large bowl, combine the lettuce, cherry tomatoes, bell pepper, cucumber slices, shallots and kalamata olives. Add 4 tablespoons of the Greek dressing and toss to combine (you can always add more dressing to your liking). Leave some of the dressing (about 3 tablespoons or so) for later. Add feta cheese to your liking.
- Cook the chicken. Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)
- Assemble the grilled chicken salad. Transfer the salad to serving bowls and top each bowl with the cooked chicken then drizzle a bit more of the salad dressing directly over the chicken. Serve immediately.
Notes
- Allowing the chicken to marinate for at least 30 minutes improves tenderness and flavor; overnight marinating is optional but beneficial.
- If short on time, even a brief yogurt marinade enhances the chicken compared to no marinade.
- Cooking the chicken on a medium-hot grill for about 5 minutes per side is an alternative to pan-cooking, ensuring an internal temperature of 165°F.
- Adding a dollop of tzatziki sauce to the salad bowl can enhance the creaminess and flavor.
- Substitute shrimp kabobs or grilled lamb chops for the chicken to vary the protein while keeping the salad elements the same.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 3349 kcal
% Daily Value*
| Calories | 334.9kcal | 17% |
| Carbohydrates | 12.1g | 4% |
| Protein | 43.3g | 87% |
| Saturated Fat | 2.1g | 11% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111.4mg | 37% |
| Sodium | 225.5mg | 9% |
| Potassium | 1118.1mg | 24% |
| Fiber | 3.3g | 13% |
| Vitamin A | 1082.1IU | 22% |
| Vitamin C | 40mg | 44% |
| Calcium | 122.6mg | 12% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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