Greek Grilled Chicken Salad (30 Minutes)

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This Greek salad with grilled chicken is a refreshing and protein-packed dish that combines the classic flavors of a traditional Greek salad with succulent grilled chicken. It’s perfect for those who enjoy a mix of crisp vegetables and hearty grilled meat.

Featuring red onion, sliced tomato, kalamata olives, pepperoncini peppers, and green pepper, all topped with crumbled feta cheese, this salad is a celebration of Mediterranean flavors. Drizzled with a homemade dressing, it’s ideal for a healthy lunch or a light dinner.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Salad:

  • 2 boneless, skinless chicken breasts
  • 6 cups mixed lettuce or Greek salad greens
  • 1 red onion, thinly sliced
  • 1/2 cup cucumber, sliced
  • 2 tomatoes, sliced
  • 1/2 cup kalamata olives, pitted
  • 1/2 cup pepperoncini peppers, whole or sliced
  • 1 green pepper, sliced
  • 1/2 cup feta cheese, crumbled

For the Homemade Dressing:

  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Grill the Chicken (15 minutes): Season the chicken breasts with salt and pepper. Grill over medium heat for about 7-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes, then slice into bite-sized pieces.
  2. Prepare the Dressing (5 minutes): In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Set aside.
  3. Assemble the Salad (10 minutes): In a large salad bowl, combine the mixed lettuce or salad greens, sliced red onion, tomatoes, kalamata olives, pepperoncini peppers, cucumber, and green pepper.
  4. Add Chicken and Feta (2 minutes): Top the salad with the grilled chicken and crumbled feta cheese.
  5. Dress the Salad (2 minutes): Drizzle the homemade dressing over the salad. Toss gently to combine.
  6. Serve (1 minute): Serve the salad immediately, ensuring a good distribution of all ingredients in each serving.

Notes

For the best flavor, use fresh vegetables and high-quality feta cheese. The homemade dressing is key to bringing out the traditional Greek salad flavors, so adjust the seasoning to your taste.

Grilling the chicken adds a smoky flavor that complements the crispness of the salad. This dish is not only delicious but also offers a balanced and nutritious meal.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 20g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 60mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Roasted Artichoke Hearts

Start by preheating your oven to 400°F (200°C). If you're using fresh artichokes, trim off the stems and leaves, and scoop out the fuzzy choke, leaving only the heart. For a quicker option, you can use canned or jarred artichoke hearts — just make sure to drain and pat them dry. Spread the artichoke hearts on a baking sheet, ensuring they're not overcrowded. Drizzle them with olive oil and season with salt and pepper. Add some minced garlic, a squeeze of lemon juice, and perhaps a sprinkle of red pepper flakes for a touch of heat. Toss everything together to ensure the artichoke hearts are well-coated. Roast in the oven for 20-25 minutes, or until they're golden brown and slightly crispy at the edges. Once done, remove from the oven and transfer to a serving dish. Garnish with freshly chopped parsley or grated Parmesan, if desired.

Homemade Unsweetened Iced Tea

Begin by choosing a quality black, green, or herbal tea – your preference will set the tone. Bring a pot of fresh water to a gentle boil and steep your tea bags or loose leaves, letting the tea brew a bit stronger than if you were making it hot, as it will mellow when chilled. Once you’ve achieved that deep, aromatic infusion, remove the tea and let it cool to room temperature. Transfer your tea to a pitcher and pop it into the fridge to cool down and intensify the flavors. When serving, fill a glass with ice cubes, pour over the chilled tea, and maybe add a slice of lemon or sprig of mint for a touch of flair.

For Tomorrow's Dinner

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Mango and Field Greens Salad with Grilled Chicken (30 Minutes)

Creamy Corn Chowder in a Bread Bowl (55 Minutes)

Mini Chicken Quesadillas with Chunky Guac (30 Minutes)

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