Greek Grilled Chicken Salad
This grilled chicken salad combines marinated chicken, fresh veggies, and bold Greek flavors all in one tasty and easy dinner. There is a reason this Greek chicken salad with the tastiest lemon and olive oil dressing is one of my go-to supper salads!
Servings: 4 people
Ingredients
For the Chicken
- 1 cup Greek yogurt
- Juice of 1 large lemon
- 2 tbsp extra virgin olive oil more for later
- 2 tbsp red wine vinegar
- 3 garlic cloves minced
- Kosher salt generous pinch to taste
- Black pepper generous pinch to taste
- 1 tbsp oregano
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- pinch cayenne pepper optional
- 1.5 lb Chicken tenders
For the Salad
- Homemade Greek dressing, use this Greek dressing recipe
- 8 oz hearts of Romaine lettuce, chopped
- 10 oz cherry or grape tomatoes,
- 1 bell pepper any color, cored and chopped
- 1 English cucumber sliced into rounds, diced
- 2 shallots, thinly sliced
- Pitted Kalamata olives, to your liking
- Quality Greek feta blocks, to your liking
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
- Do you have to marinate the chicken? If you absolutely do not have the time, allow the chicken just a few minutes in the yogurt marinade, it will make a difference. You can also work one night in advance and let the chicken marinate in the fridge overnight until you're ready to cook.
- Option for Serving: add a dollop of tzatziki sauce to your grilled chicken salad bowls.
- Outdoor Grilling: If you'd rather fire up the grill to cook the chicken tenders, you can cook them on a medium-heated grill for 5 minutes on one side, turn over and cook for another 3 to 5 minutes or until chicken is fully done (internal temperature should register 165 degrees F).
- Variations: You can use a different protein in this salad such as shrimp kabobs or grilled lamb chops
- Visit our Online Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices.
Nutrition
Calories: 334.9kcal | Carbohydrates: 12.1g | Protein: 43.3g | Saturated Fat: 2.1g | Trans Fat: 0.1g | Cholesterol: 111.4mg | Sodium: 225.5mg | Potassium: 1118.1mg | Fiber: 3.3g | Vitamin A: 1082.1IU | Vitamin C: 40mg | Calcium: 122.6mg | Iron: 2.4mg
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