Greek salad collides with grilled chicken salad in this delectably light dinner delight. This starts with a refreshing blend of Greek ingredients—Kalamata olives, tomatoes, cucumbers, red onions, olive oil, lemon juice, and feta cheese. You may notice I opted for lemon juice as is sometimes used instead of red wine vinegar on the Greek islands, because I just love lemons. These ingredients give an exquisite balance of freshness, crunch, flavor, and cream from the feta.
But this isn’t your typical Greek salad. I don’t really care for bell peppers. Although not typical in a Greek salad, I love Romaine lettuce, so I opted for that instead. I also added grilled chicken for extra protein and red grapes for a little more sweetness. The result is a medley of flavors that tastes amazing and won’t leave you feeling heavy or sluggish afterwards. If you enjoy a good, refreshing Greek salad but want something a little more like a western grilled chicken salad, you should give this recipe a try.
This gluten-free recipe involves minimal cooking and takes less than 30 minutes from start to finish. This salad can be made even quicker if you have some leftover grilled chicken breasts. Scroll down to see how you can make this healthy and fresh Greek grilled chicken salad!
Ingredients
- 2 lbs Chicken breast halves
- 1 Tbsp Vegetable oil
- 3 heads Romaine lettuce
- 2 cups Tomatoes
- 1 Cucumber
- 1/2 Onion, red
- 1 cup Feta cheese, crumbled
- 1/2 cup Olives, Kalamata
- 1 cup Grapes, red
- 1 tsp Salt
- 1/2 tsp Pepper
Parsley Lemon Dressing
- 1/2 cup Extra virgin olive oil
- 1/2 cup Parsley, flat leaf
- 1/2 Lemon or 2 Tbsp Lemon juice
- 1/4 tsp Salt
Instructions
Start by preparing the chicken (unless you are using leftover chicken breasts). First, sprinkle 1 tsp salt and 1/4 tsp pepper on the chicken breast halves. Preheat the grill to 350ºF and brush the grill with oil. Place the chicken breasts on the grill and cook for 10 minutes on each side, until the chicken is cooked through to an internal temperature of 160ºF. Remove from heat once the chicken is finished cooking and let it rest for 5 minutes at room temperature. This will allow the chicken to absorb the moisture back into the meat, and ensure that the chicken stays moist. Then, cut the chicken breasts into bite-sized pieces.
When I grill chicken breasts, I like to use chicken breast halves instead of thinly sliced chicken breasts or chicken tenderloins. I find the chicken breasts turn out juicier when the pieces are bigger, because there is less surface area per volume of chicken.
If you don’t have access to a grill, you can cook the chicken breasts in other ways. You can use an indoor grill, or cook them on the stove. First, cut the chicken breasts in half length-wise, so the chicken breasts are half as thick. Or, you can use thinly-sliced chicken breasts or chicken tenderloins. Sprinkle with salt and pepper and place on a lightly greased pan or indoor grill. Cook for 25 minutes over medium heat, turning the cutlets over halfway through the cooking process if cooking on a pan.
While the chicken is grilling, prepare the vegetables for the Greek grilled chicken salad. Cut the cucumber and red onion into 1/4-inch slices. Next, cut the tomatoes into bite-sized pieces and wash the grapes. Also, cut the romaine lettuce into 1-inch strips.
Once the vegetables are prepped, make the parsley lemon dressing. Chop 1/2 cup of parsley and add it to a bowl along with 1/2 cup of extra virgin olive oil, juice of 1/2 a lemon, and 1/4 tsp salt. Stir together all the ingredients and the dressing is done.
Now, all there is left to do is assembling the salad. Place the prepared lettuce into a salad bowl or plate. Then add the grilled chicken, cucumber, red onion, tomatoes, olives, crumbled feta cheese, and grapes. Drizzle the parsley lemon dressing over the salad before serving.
If you like this recipe, you might also like Grilled Chicken Salad with Candied Pecans and Citrus Dressing. Also, subscribe via email or follow on Instagram, so you can stay up-to-date with all my latest recipes!
Healthy Greek Grilled Chicken Salad
Ingredients
- 2 lbs Chicken breast halves
- 1 Tbsp Vegetable oil
- 3 heads Romaine lettuce
- 2 cups Tomatoes
- 1 Cucumber
- ½ Onion red
- 1 cup Feta cheese crumbled
- ½ cup Olives Kalamata
- 1 cup Grapes red
- 1 tsp Salt
- ½ tsp Pepper
Lemon-Parsley Dressing
- ½ cup Extra virgin olive oil
- ½ cup Parsley flat leaf
- ½ Lemon or 2 Tbsp Lemon juice
- ¼ tsp Salt
Instructions
- Sprinkle the chicken breast halves with 1 tsp salt and 1/4 tsp pepper. Preheat the grill to 350ºF and brush the grill with oil. Place the chicken breasts on the grill and cook for 10 minutes on each side, until the chicken is cooked through to an internal temperature of 160ºF. Remove from heat and rest for 5 minutes at room temperature. Cut the chicken breasts into bite-sized pieces.
- Cut cucumber and red onion into 1/4-inch slices. Cut tomatoes into bite-sized pieces and wash the grapes. Cut the romaine lettuce into 1-inch strips.
- Make the parsley-lemon dressing. Chop 1/2 cup of parsley. Add chopped parsley, extra virgin olive oil, lemon juice, and salt to a bowl. Stir to combine.
- Assemble the salad. Place the lettuce strips into a salad bowl or plate. Add the grilled chicken, cucumber, red onion, tomatoes, olives, crumbled feta cheese, and grapes. Drizzle the parsley-lemon dressing over the salad before serving.
Notes
- Cut the chicken breasts in half length-wise, so the chicken breasts are half as thick. Or, you can use thinly-sliced chicken breasts or chicken tenderloins.
- Sprinkle with salt and pepper and place on lightly greased pan or indoor grill.
- Cook for 25 minutes over medium heat. Turn them over half way through the cooking process if cooking on a pan.
I’ll immediately grab your rss feed as I can’t find your e-mail subscription link or e-newsletter service. Do you have any? Please let me know in order that I could subscribe. Thanks.