Healthy Greek Grilled Chicken Salad
Grilled chicken salad with Greek toppings and lemon-parsley salad dressing
Servings: 4
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
No grill? No worries!
You can cook the chicken breasts on the stove or indoor grill.
- 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.