Greek Salad with Grilled Chicken

The first time I made this Greek salad, I had just come back from a trip to Athens where I watched a taverna owner assemble something similar in under three minutes. I remember thinking it seemed too simple until I took that first bite.

Last summer I served this at a backyard dinner and my friend who claims to dislike salad went back for seconds. There is something about the combination of warm grilled chicken and cool crisp vegetables that just works.

Ingredients

• 2 boneless skinless chicken breasts: Pound them slightly to even thickness so they grill evenly and stay juicy
• 2 tablespoons olive oil: Use a good quality one for the marinade since it carries the flavor into the chicken
• 1 tablespoon lemon juice: Fresh squeezed makes a noticeable difference in the marinade
• 1 teaspoon dried oregano: The dried version actually works better here than fresh for the marinade
• 1 garlic clove minced: Let it sit for a few minutes after mincing to release its oils
• ½ teaspoon salt: This helps season the chicken throughout
• ¼ teaspoon freshly ground black pepper: Grind it right before you use it for the best flavor
• 3 medium ripe tomatoes: Look for ones that give slightly when pressed but are not mushy
• 1 large cucumber: English or Persian cucumbers work well because they have fewer seeds
• 1 small red onion: Soak the sliced onion in cold water for 10 minutes to mellow the bite
• ¾ cup Kalamata olives pitted: These are essential for the authentic Greek flavor profile
• ¾ cup feta cheese: Good quality feta makes a huge difference here
• ¼ cup fresh parsley chopped: This adds fresh color and a bright finish to the dish
• 3 tablespoons extra virgin olive oil: Use your best olive oil for the dressing since it is not heated
• 1 tablespoon red wine vinegar: Adds just the right amount of brightness to balance the rich olive oil
• ½ teaspoon salt: Adjust based on how salty your feta and olives are
• ¼ teaspoon freshly ground black pepper: Freshly ground gives the best aromatic punch

Instructions

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Marinate the chicken:

Whisk together the olive oil lemon juice oregano garlic salt and pepper in a bowl then add the chicken and turn to coat. Let it sit for at least 15 minutes while you prep the vegetables.

Get the grill ready:

Heat your grill or grill pan over medium high heat until it is nice and hot. The chicken should sizzle immediately when it hits the grates.

Grill to perfection:

Cook the chicken for 6 to 7 minutes per side until it is cooked through and has nice grill marks. Let it rest on a cutting board for 5 minutes before slicing.

Build the salad base:

Combine the tomatoes cucumber red onion olives and feta in a large bowl. Do not toss yet.

Make the dressing:

Whisk the olive oil vinegar oregano salt and pepper in a small cup until emulsified.

Bring it all together:

Pour the dressing over the salad and toss gently. Slice the chicken into strips and arrange on top then sprinkle with parsley.

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This recipe became my go to for summer weeknight dinners after I realized how much my family looked forward to it. There is something about those Mediterranean flavors that just makes everyone happy.

Making It Your Own

Grilled shrimp works beautifully in place of chicken and takes only about 2 minutes per side. For a vegetarian version try halloumi cheese which gets this incredible crust when grilled.

Serving Suggestions

Warm pita bread on the side turns this from a salad into a more substantial meal. I also love serving it with roasted potatoes or even over quinoa for extra staying power.

Timing Matters

The salad holds up well for a few hours in the refrigerator so you can prep everything ahead. Just keep the dressing separate and dress it right before serving.

• Cut the vegetables into similar sizes for the best texture in every bite
• Let the feta come to room temperature before serving for the creamiest texture
• Extra dressing keeps in the fridge for up to a week and is great on green salads too

Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

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This is the kind of meal that makes you feel like you are eating something special without spending hours in the kitchen.

Recipe FAQs

→ Can I substitute chicken with other proteins?

Yes, grilled shrimp or tofu can be used as alternatives to chicken for different protein options.

→ How should the grilled chicken be marinated?

Marinate chicken breasts in olive oil, lemon juice, garlic, oregano, salt, and pepper for at least 15 minutes for best flavor.

→ What are the key salad ingredients?

The salad includes ripe tomatoes, sliced cucumber, red onion, Kalamata olives, and crumbled or cubed feta cheese.

→ What dressing complements this salad?

A dressing made of extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper provides a zesty finish.

→ Is this dish suitable for special diets?

Yes, it’s gluten-free and low carb, making it suitable for several dietary preferences.

→ Can fresh herbs be added?

Fresh parsley or dill can be added for extra flavor and garnish.