Simple Greek Grilled Chicken Salad

introduction

I can still remember the first time I had a Greek grilled chicken salad. The aromas of marinated chicken sizzling on the grill mixed with the freshness of juicy vegetables filled the air, making my mouth water. As we shared it at a sunny picnic, laughter and stories floated around us. This salad holds a special place in my heart because it brings people together, celebrating flavors that are vibrant and wholesome. The combination of tender chicken, crisp veggies, and creamy feta creates a delicious balance that is truly satisfying. This simple Greek grilled chicken salad will become a go-to recipe in your kitchen, bringing that sunny picnic vibe to your table.

why make this recipe

Making this Greek grilled chicken salad is not just about enjoying a meal; it’s about embracing simple, fresh ingredients. It’s a perfect dish for warm days when you crave something light but filling. This recipe is also versatile. You can easily adjust the flavors and ingredients based on what you have at home. Plus, it’s quick to prepare, making it ideal for both busy weeknights and leisurely weekends. You’ll get a wonderful mix of protein, healthy fats, and fresh vegetables, all in one bowl.

how to make Simple Greek Grilled Chicken Salad

Ingredients:

• 1 cup yogurt (I prefer FAGE Total 5% for a thicker marinade)
• 1 1/2 lemons, juiced
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 4 garlic cloves (freshly minced for best flavor)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 tbsp dried oregano
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp coriander
• 1 pinch cayenne pepper
• 1 tsp dried dill
• 1.5 lb chicken tenders
• 10 oz romaine lettuce (chopped into 1-inch ribbons)
• 12 oz cherry tomatoes (halved lengthwise)
• 1 green bell pepper (sliced)
• 1 large cucumber (sliced into 1/4-inch thick half-moons)
• 2 shallots (thinly sliced)
• 1/2 cup pitted kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pine nuts
• 1/2 cup Greek dressing

Directions:

1. In a large bowl, mix yogurt, lemon juice, olive oil, red wine vinegar, minced garlic, salt, black pepper, oregano, paprika, cumin, coriander, cayenne pepper, and dill.
2. Add chicken tenders to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or ideally overnight.
3. Preheat the grill to medium-high heat. Remove chicken from the marinade and grill for about 5-7 minutes on each side or until fully cooked.
4. While the chicken is grilling, prepare the salad base. In a large bowl, combine romaine lettuce, cherry tomatoes, green bell pepper, cucumber, shallots, kalamata olives, and feta cheese.
5. Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
6. Add the sliced chicken to the salad and top with toasted pine nuts and Greek dressing. Toss gently and serve.

how to serve Simple Greek Grilled Chicken Salad

Serve this salad in large bowls, making sure to distribute the chicken and vegetables evenly. You can also garnish with extra feta cheese and olives if desired. This dish pairs well with warm pita bread or a side of tzatziki.

how to store Simple Greek Grilled Chicken Salad

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain the freshness of the salad.

tips to make Simple Greek Grilled Chicken Salad

• If you want more flavor, marinate the chicken overnight.
• You can grill vegetables like bell peppers or zucchini to add more depth.
• For a lighter version, use less yogurt or olive oil in the marinade.

variation

Feel free to swap out vegetables based on your preference. Roasted red peppers, artichokes, or even avocado can add a unique twist. You can also substitute the chicken for grilled shrimp or chickpeas for a vegetarian option.

FAQs

• Can I prepare the chicken salad ahead of time?
• Yes, you can marinate the chicken ahead and toss the salad a few hours before serving.
• What can I use instead of yogurt?
• You can use a dairy-free yogurt or a buttermilk dressing if you prefer a different base.
• How do I make this salad gluten-free?
• Check the vinaigrette and ensure it’s gluten-free. All the ingredients listed are naturally gluten-free.

Greek Grilled Chicken Salad

A vibrant blend of marinated grilled chicken, fresh vegetables, and creamy feta, perfect for warm days and outdoor gatherings.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Greek

Calories: 430

Ingredients Method Notes

Ingredients

  

For the Marinade

• 1 cup yogurt Preferably FAGE Total 5% for a thicker marinade
• 1.5 lemons juiced
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 4 cloves garlic freshly minced for best flavor
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1.5 tbsp dried oregano
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp coriander
• 1 pinch cayenne pepper
• 1 tsp dried dill

For the Salad

• 1.5 lb chicken tenders
• 10 oz romaine lettuce chopped into 1-inch ribbons
• 12 oz cherry tomatoes halved lengthwise
• 1 large green bell pepper sliced
• 1 large cucumber sliced into 1/4-inch thick half-moons
• 2 shallots thinly sliced
• 0.5 cup pitted kalamata olives
• 0.5 cup crumbled feta cheese
• 0.25 cup toasted pine nuts
• 0.5 cup Greek dressing

Method

 

Preparation

1. In a large bowl, mix yogurt, lemon juice, olive oil, red wine vinegar, minced garlic, salt, black pepper, oregano, paprika, cumin, coriander, cayenne pepper, and dill.
2. Add chicken tenders to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or ideally overnight.

Cooking

1. Preheat the grill to medium-high heat. Remove chicken from the marinade and grill for about 5-7 minutes on each side or until fully cooked.

Assembly

1. While the chicken is grilling, prepare the salad base. In a large bowl, combine romaine lettuce, cherry tomatoes, green bell pepper, cucumber, shallots, kalamata olives, and feta cheese.
2. Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
3. Add the sliced chicken to the salad and top with toasted pine nuts and Greek dressing. Toss gently and serve.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain the freshness of the salad.