Grilled Greek Chicken Salad
Grilled Chicken Greek Salad ~ if you love a great main course salad in the warmer months like I do, then this vibrant Greek salad topped with lean grilled chicken breast will win you over for sure.
Servings: 4 servings
Ingredients
chicken
- 2 thin skinless boneless chicken breasts
- mint & lemon rub
- dried oregano
- dried minced garlic
- salt and fresh cracked black pepper
salad
- a small head of romaine lettuce, washed, dried, and chopped
- 1/4 red onion, thinly sliced
- 2 small Persian cucumbers, sliced
- 2 cups chopped tomatoes
- 1 cup kalamata olives
- 1 cup crumbled or cubed feta cheese
dressing
- 1/4 cup extra virgin olive oil
- juice of 1 1/2 to 2 lemons, add more or less to taste
- 1/2 tsp Greek herb blend
- pinch of salt and 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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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