Grilled Greek Chicken Salad
User Reviews
3.4
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Prep Time
10 mins
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Cook Time
18 mins
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Total Time
28 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Greek
Grilled Greek Chicken Salad
Description
This salad centers on chicken breasts rubbed with a mint-lemon mixture, dried garlic, oregano, salt, and pepper, then grilled to develop flavorful char marks before baking to finish cooking through. The salad base includes washed, chopped romaine lettuce with a mix of thinly sliced red onion, Persian cucumbers, diced tomato, kalamata olives, and crumbled or cubed feta cheese.
The dressing combines extra virgin olive oil, fresh lemon juice, Greek herb blend, salt, and black pepper, contributing brightness and herbaceousness. Before serving, the dressing coats the vegetables and chicken for an integrated flavor profile. The contrast of grilled chicken with crisp vegetables and briny feta and olives makes this salad a complete meal option.
Serve immediately after assembling and dressing to retain crispness and optimal flavor balance. The chicken should be cooked to 165°F internally for food safety and juiciness. Adjust lemon in the dressing to taste for desired acidity.
Ingredients
chicken
- 2 chicken breast thin, skinless boneless
- mint & lemon rub
- oregano dried
- garlic dried, minced
- salt fresh cracked
- black pepper fresh cracked
salad
- romaine lettuce washed, dried, and chopped, a small head of
- 1/4 red onion thinly sliced
- 2 cucumbers sliced, small, Persian
- 2 cups tomato chopped
- 1 cup kalamata olives
- 1 cup feta cheese crumbled or cubed
dressing
- 1/4 cup extra virgin olive oil
- lemon add more or less to taste, juice of 1 1/2 to 2
- 1/2 tsp Greek herb blend
- pinch salt to taste
- pinch black pepper to taste
Instructions
- Set oven to 350F
- Heat a grill pan over medium high heat. Brush chicken breasts lightly with olive oil and rub both sides with a light coating of the mint & lemon Rub, minced garlic, and oregano. Add a pinch of salt and pepper.
- Grill the chicken for about 2-3 minutes per side, or until you get nice grill marks. Transfer the chicken to a baking sheet and bake for an additional 10-12 minutes, or until the chicken is cooked through and registers 165F in the center. Set aside.
- Put the lettuce in a large salad bowl.
- Put the onions, cucumbers, tomatoes, olives, and cheese in a separate bowl. Toss with enough of the dressing to moisten. Add this mixture to the salad bowl with the lettuce. Add the grilled chicken and drizzle with more dressing just before serving.
dressing
- Whisk everything together and taste to adjust any of the ingredients.
User Reviews
Overall Rating
3.4
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