Description
This Greek-inspired grilled chicken salad is perfect for summer with its lemony, garlicky vinaigrette that doubles as a marinade and salad dressing. Featuring tender grilled chicken, fresh chopped vegetables, and salty feta cheese, this dish comes together in just 30 minutes for a delicious and refreshing meal.
Ingredients
Scale
Marinade and Dressing
- 1/2 cup extra-virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breast cutlets
- 1 English cucumber
- 3 to 4 vine-ripened tomatoes
- 1 green bell pepper
- 1/4 red onion
- 1 cup crumbled feta cheese
- 1/4 cup chopped parsley (optional)
- Grilled pita bread, for serving (optional)
Instructions
- Prepare the dressing and marinade: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, kosher salt, and freshly ground black pepper. Shake vigorously until well combined.
- Marinate the chicken: Place the chicken breast cutlets in a large bowl and pour in half of the dressing. Use tongs to toss the chicken until it is evenly coated. Let it marinate for 5 minutes.
- Preheat the grill: While the chicken marinates, preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
- Grill the chicken: Remove chicken from the marinade and place on the grill. Cook for 4 to 5 minutes per side or until the chicken is golden brown with grill marks and reaches an internal temperature of 165°F. Transfer the cooked chicken to a plate or cutting board and let it rest for 5 minutes.
- Prepare the vegetables: While the chicken rests, chop the English cucumber, vine-ripened tomatoes, and green bell pepper into 3/4-inch chunks. Thinly slice the red onion.
- Assemble the salad: Cut the rested grilled chicken into bite-sized chunks and transfer to a large serving bowl. Add the chopped vegetables, crumbled feta cheese, the remaining half of the dressing, and chopped parsley if using. Toss everything gently to coat evenly with the dressing.
- Serve: Serve the Greek chicken salad immediately with grilled pita bread on the side if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- The lemony, garlicky vinaigrette works both as a marinade and a salad dressing, simplifying the recipe.
- Use freshly grilled chicken for the best flavor and texture, but leftover cooked chicken can be substituted in a pinch.
- Adding olives is optional but adds authentic Greek flavor if desired.
- For a gluten-free option, skip the pita bread or substitute with gluten-free bread.
- Chilling the salad for 20 minutes before serving can enhance the flavors and make it even more refreshing.
Nutrition
- Serving Size: 1 serving
- Calories: 676 kcal
- Sugar: 8 g
- Sodium: 836 mg
- Fat: 42 g
- Saturated Fat: 11 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 61 g
- Cholesterol: 178 mg
