Light Greek Salad with Grilled Chicken

A simple Greek Salad filled kalamata olives, cucumbers, tomato and feta then topped with marinated grilled chicken and a homemade greek dressing. It’s the perfect light easy dinner recipe for the summer.

If you’re in a greek kinda mood some of my favorite things to serve with this salad are my Homemade Pita Chips or my Roasted Garlic White Bean Hummus. YUMMY!

Table of Contents

• Light Greek Salad with Chicken
• What is Greek Chicken Salad?
• What is Greek Dressing made out of?
• Ingredients you’ll need to make this Greek Salad with Chicken:
• How to make homemade Greek Chicken Salad?
• What to serve with Greek Salad with Chicken?
• Get the Recipe

Light Greek Salad with Chicken

It is officially June! And summer grilling is on like Donkey Kong! In the summer some of my favorite things to make are grilled salads. Y’all I am obsessed with salads and all things grilled. Lately, I’ve been making my BBQ Grilled Chicken Salad like it’s going out of style. So, I figured I’d change up the flavors and go Greek on y’all. 

Believe me, you’re going to love it. And the best part is the dressing for this recipe is a used as a marinade for the chicken as well. 

Winning!

What is Greek Chicken Salad?

Greek Chicken Salad is served with chopped romaine or green leaf lettuce, diced tomato, cucumber, red onion, kalamata olives, crumbled feta cheese and of course juicy tender marinated grilled chicken. Then it’s tossed with a tangy herbaceous greek dressing to bring everything together into one cohesive light dish.

What is Greek Dressing made out of?

Greek Dressing is a light vinegar based dressing with fresh or dry herbs. It makes a great dressing to have on hand and also can be used as a marinade in a pitch. Here are the ingredients you’ll need to make this dressing:

• Red Wine Vinegar
• Olive Oil
• Mustard
• Oregano
• Basil
• Garlic
• Salt

Ingredients you’ll need to make this Greek Salad with Chicken:

• Lettuce: I like to use Green Leaf Lettuce instead of Romaine because it has more nutrients than romaine, but still has the same texture.
• Chicken: Boneless Skinless Chicken Breasts are what I used in this recipe, however, if you like with dark meat than boneless skinless chicken thighs would be great substitute here as well.
• Tomatoes: For a sweeter tomato to compliment the flavors in the salad I use halved cherry tomatoes. However, you could also use roma, beef steak or even heirloom tomatoes in this recipe.
• Cucumbers: Cucumbers are a must in greek salads, I like to use the seedless english cucumbers because I like the taste better.
• Red Onion: Sliced red onions are a staple in most greek salads, they are sweeter than yellow but still give you that onion taste to add varying flavors to your salad.
• Kalamata Olives: You can omit this if you like, we just like the brininess of them and gives the salad nice tangy pop! Make sure to get the pitted, no one likes eating a salad and have to deal with a seed mid-chew.
• Feta Cheese: For a salty twist in every bite, I recommend getting a block and then crumbling so you have varying sizes.

How to make homemade Greek Chicken Salad?

1. Make the Greek Dressing/Marinade: To a small bowl add minced garlic, oregano, basil, mustard, red wine vinegar and salt. Whisk to mix everything together. Slowly whisk in the olive oil.
2. Marinate Chicken: Add chicken breast to a large storage bag or bowl. Pour 1/3 cup of the greek dressing to the chicken. Toss to coat chicken and let marinate for 30 minutes. Reserve for the rest of the dressing for later.
3. Grill Chicken: Heat a grill to medium high heat, about 375-400°F. Clean grill grates and spray with cooking spray or rub down with oil soaked rags. Place chicken on the grill and grill each side for 4-6 minutes, or until internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before slicing.
4. Assemble Salad: To a large bowl add chopped lettuce, tomato, cucumber, red onion, crumbled feta cheese and sliced chicken. Toss with remaining greek dressing and serve.

What to serve with Greek Salad with Chicken?

• Mediterranean Quinoa Stuffed Tomatoes
• 20 Minute Quinoa Tabbouleh Salad
• Grilled Steak Gyros with Tzatziki
• Mediterranean Orzo Salad
• Greek Tortellini Pasta Salad
• Skinny Greek Loaded French Fries
• Mediterranean Steak & Quinoa Bowls

Light Greek Salad with Grilled Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Krista
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 4 1x
• Category: Salad
• Method: Grill
• Cuisine: Greek

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Description

A simple Greek Salad filled kalamata olives, cucumbers, tomato and feta then topped with marinated grilled chicken and a homemade greek dressing. It’s the perfect light easy dinner recipe for the summer

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Ingredients

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Greek Dressing/Marinade:

• 1 garlic clove, minced
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 tablespoon dijon mustard
• 1/3 cup red wine vinegar
• 1/3 cup olive oil
• salt to taste

Greek Chicken Salad:

• 1 lb. boneless skinless chicken breast
• 6 cups chopped green leaf lettuce
• 2 cups diced cucumber
• 1 cup sliced cherry tomato
• 1/2 cup diced red onion
• 1/2 cup sliced kalamata olives
• 3 tablespoons crumbled feta cheese
• optional: toasted pita bread

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Instructions

1. For the Greek Dressing, to a small bowl add minced garlic, oregano, basil, mustard, red wine vinegar and salt. Whisk to mix everything together. Slowly whisk in the olive oil.
2. Add chicken breast to a large storage bag or bowl. Pour 1/3 cup of the greek dressing to the chicken. Toss to coat chicken and let marinate for 30 minutes. Reserve for the rest of the dressing for later.
3. Heat a grill to medium high heat, about 375-400°F. Clean grill grates and spray with cooking spray or rub down with oil soaked rags.
4. Place chicken on the grill and grill each side for 4-6 minutes, or until internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before slicing.
5. Assemble Salad: To a large bowl add chopped lettuce, tomato, cucumber, red onion, crumbled feta cheese and sliced chicken. Toss with remaining greek dressing and serve.

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Notes

** If you need to cut the sodium in this dish, just omit the olives and/or the feta. That’s a huge chunk.

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Nutrition

• Serving Size: 2 cups of salad
• Calories: 421
• Sugar: 4 g
• Sodium: 1059 mg
• Fat: 30 g
• Saturated Fat: 6 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 75 mg

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