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Greek Grilled Chicken Salad

Flavorful Greek Grilled Chicken Salad for Quick Healthy Meals

This Greek Grilled Chicken Salad is a vibrant feast of juicy chicken, fresh vegetables, and creamy feta, perfect for quick healthy meals.
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Prep Time 30 minutes
Cook Time 10 minutes
Marination Time 3 hours
Total Time 3 hours 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Yogurt Substitute with non-dairy yogurt for a vegan option.
  • 2 tablespoons Lemon Juice Freshly squeezed is preferred.
  • 3 tablespoons Extra Virgin Olive Oil Use a good quality oil.
  • 2 tablespoons Red Wine Vinegar Balsamic vinegar can be used as a substitute.
  • 2 cloves Garlic Cloves Fresh minced garlic preferred.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1 teaspoon Dried Oregano Fresh oregano can be incorporated.
  • 1 teaspoon Paprika Smoked paprika offers a unique twist.
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1/4 teaspoon Cayenne Pepper Adjust or omit based on spice level.
  • 1 teaspoon Dried Dill Fresh dill can be substituted.
For the Salad
  • 1 pound Chicken Tenders Boneless, skinless breasts or thighs can be used as alternatives.
  • 4 cups Romaine Lettuce Any leafy greens can substitute.
  • 1 cup Cherry Tomatoes Halved regular tomatoes work too.
  • 1 cup Green Bell Pepper Other bell peppers or cucumbers can be included.
  • 1 cup Cucumber Any variety will do.
  • 1 small Shallots Green onions make a fine replacement.
  • 1/2 cup Kalamata Olives Swap with green olives if desired.
  • 1/2 cup Feta Cheese Omit for a dairy-free version.
  • 1/4 cup Toasted Pine Nuts Substitute with walnuts or almonds if preferred.
  • 1/4 cup Greek Dressing Homemade or store-bought options are both delicious.

Equipment

  • mixing bowl
  • skillet
  • serving platter

Method
 

Preparation Steps
  1. In a mixing bowl, whisk together yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, kosher salt, black pepper, and spices to create a flavorful marinade. Coat the chicken tenders thoroughly and refrigerate for at least 30 minutes to 4 hours.
  2. While the chicken marinates, prep the salad ingredients by chopping the romaine lettuce, halving the cherry tomatoes, slicing the green bell pepper and cucumber, slicing the shallots, and pitting the kalamata olives. Arrange these veggies on a plate or bowl.
  3. Heat a dry skillet over medium heat and toast the pine nuts for about 3-5 minutes until golden and fragrant. Remove from the skillet and set aside.
  4. In a hot skillet over medium-high heat, sear the marinated chicken for about 10 minutes until cooked through. Allow it to rest before slicing.
  5. In a large bowl, toss the veggies with Greek dressing until combined. Serve the salad topped with sliced chicken and toasted pine nuts.
  6. Serve immediately while the chicken is warm and the veggies remain crisp for a nutritious meal.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 150IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Use fresh vegetables for the best flavor. Marinate the chicken for longer for enhanced juiciness and flavor.

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