Grilled Chicken Salad Recipe
Chicken served over a Greek Salad.
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Ingredients
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Grilled Chicken
Greek Salad
Greek Dressing
To Serve
Method
Grilled Chicken
- 1
Prepare marinade
In a shallow dish or zip-top bag, combine 2 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and optional red pepper flakes. Whisk or shake to combine.
- 2
Marinate chicken
Trim any excess fat from the chicken breasts. If breasts are very thick, butterfly or pound to an even 3/4-inch thickness. Add chicken to the marinade, turning to coat. Refrigerate 20–30 minutes (up to 2 hours).
- 3
- 4
Grill
Remove chicken from marinade and let excess drip off. Grill 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Cooking time varies with thickness. Let chicken rest 5 minutes before slicing.
- 5
Slice the rested chicken thinly or into bite-sized strips against the grain and set aside.
Greek Salad
- 6
Prepare vegetables: halve cherry tomatoes, seed and dice the cucumber, and thinly slice the red onion. Place mixed greens in a large bowl and add tomatoes, cucumber, red onion, and halved kalamata olives.
- 7
Crumble the feta cheese over the salad ingredients and gently toss to combine (do not dress yet).
Greek Dressing
- 8
Whisk together 3 tbs olive oil, 1.5 tbs red wine vinegar, 1 tbs lemon juice, 1 tsp dijon mustard, 1 tsp dried oregano, 1/2 clove minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl or shake in a jar until emulsified.
- 9
Taste and adjust seasoning: add a pinch more salt, pepper, or a splash more lemon or vinegar if desired.
To Serve
- 10
Dress the salad: drizzle about half of the dressing over the salad and toss gently to coat. Reserve remaining dressing to serve on the side.
- 11
Arrange the salad on plates or a serving platter. Top with sliced grilled chicken and garnish with chopped parsley or dill and lemon wedges. Serve immediately.