Greek Salad with Grilled Chicken
Grilled chicken over crisp romaine, cucumbers, tomatoes, olives, and feta with a tangy red wine vinaigrette.
This Greek salad with grilled chicken turns a classic side dish into a hearty, satisfying meal. Chicken breasts are marinated in a simple blend of olive oil, lemon, oregano, and garlic, then grilled until juicy with beautiful char marks. They sit atop a bed of crisp romaine, crunchy cucumbers, ripe tomatoes, briny Kalamata olives, thinly sliced red onion, and crumbled feta cheese. A bright red wine vinaigrette ties everything together. It is a lunch or light dinner that feels fresh and indulgent at the same time, packed with protein and Mediterranean flavors.
Nutrition per Serving
350
Calories
30g
Protein
10g
Carbs
22g
Fat
Ingredients
- 2 (about 6 oz each) boneless skinless chicken breasts
- 6 cups romaine lettuce, chopped
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup Kalamata olives
- 1/2 cup feta cheese, crumbled
- 1/4 red onion, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tbsp lemon juice
- to taste salt and pepper
Instructions
Marinate the chicken breasts in 1 tablespoon olive oil, lemon juice, half the oregano, and a pinch of salt and pepper for at least 10 minutes.
Preheat a grill or grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side until cooked through (internal temp 165 F). Let rest for 5 minutes, then slice against the grain.
While the chicken rests, whisk together the remaining olive oil, red wine vinegar, remaining oregano, and a pinch of salt and pepper to make the vinaigrette.
In a large bowl, combine the chopped romaine, cucumber, cherry tomatoes, olives, and red onion. Drizzle with the vinaigrette and toss gently.
Divide the salad among plates, top with sliced grilled chicken, and scatter crumbled feta over the top. Serve immediately.
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