greek chicken salad

How to make an amazing grilled chicken salad from Delish.com.

Mediterranean Grilled Chicken Salad

chicken breasts (about 1 1/4 pounds)

coriander

oregano

Kosher salt

black pepper

olive oil

tbsp. red wine vinegar

tbsp. parsley

romaine hearts, chopped

Persian cucumbers, thinly sliced

c. grape or cherry tomatoes, halved

avocados, sliced

feta,

c. pitted kalamata olives, halved

This dish is amazing and easy to make! Love it!🙂

Made this tonight for dinner. My kids said that it was BEST salad they ever tasted and asked to have it every night. After reading the other reviews, I tried to find red onions; however, my store was out of them. Instead, I used onion crisps. It was perfect as it added a little crunch to the salad. 
This recipe is not only healthy, it's cost effective and absolutely delicious!

This was simple, healthy and really damn good. I added some red onion. Yum.

Great tasting and easy to make. I also added a few red onions. Will absolutely make again. Highly reccomend.

This grilled chicken salad combines marinated chicken, fresh veggies, and bold Greek flavors all in one tasty and easy dinner. There is a reason this Greek chicken salad with the tastiest lemon and olive oil dressing is one of my go-to supper salads!

Greek Grilled Chicken Salad

Greek yogurt

lemon

tbsp extra virgin olive oil (more for later)

tbsp red wine vinegar

garlic

Kosher salt (generous pinch to taste)

Black pepper (generous pinch to taste)

tsp sweet paprika

tsp cumin

tsp coriander

cayenne pepper (optional)

Chicken tenders

Homemade Greek dressing,

oz hearts of Romaine lettuce, (chopped)

oz cherry or grape tomatoes,

bell pepper any color, (cored and chopped)

cucumber

shallots, (thinly sliced)

Pitted Kalamata olives, (to your liking)

Quality Greek feta blocks, (to your liking)

Season and marinate the chicken tenders. In a large bowl, mix together the yogurt, olive oil, lemon juice, vinegar, garlic, salt, and spices. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight, if you like)

Prepare the dressing according to this Greek dressing recipe.

Prepare the salad. In a large bowl, combine the lettuce, cherry tomatoes, bell pepper, cucumber slices, shallots and kalamata olives. Add 4 tablespoons of the Greek dressing and toss to combine (you can always add more dressing to your liking). Leave some of the dressing (about 3 tablespoons or so) for later.  Add feta cheese to your liking.

Cook the chicken.  Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)

Assemble the grilled chicken salad. Transfer the salad to serving bowls and top each bowl with the cooked chicken then drizzle a bit more of the salad dressing directly over the chicken.  Serve immediately.

Anyone who likes chicken, Peperoncini, Kalamata Olives, and Feta Cheese will love this Greek Chicken Salad with Peperoncini, and this is great for lunch or dinner!

Greek Chicken Salad with Peperoncini

chicken

Greek Peperoncini Peppers

olives,

diagonally sliced green onion

Feta Cheese,

mayo

T fresh-squeezed lemon juice (see notes)

tsp. Greek Seasoning (or slightly more)

Cut the stems off the Greek Peperoncini (affiliate...

Cut the stems off the Greek Peperoncini (affiliate link) and let them drain well in a colander. I use kitchen shears (affiliate link) which makes it easy and not messy, or if you can find Sliced Peperoncini Peppers (affiliate link) that makes it even easier!

If you don't have leftover cooked chicken, cook...

If you don't have leftover cooked chicken, cook 4 chicken breasts for about 15 minutes in barely-simmering water with a little chicken flavor base, then let chicken cool and shred apart.

If you have the pre-cooked chicken from Costco...

If you have the pre-cooked chicken from Costco that I used or a rotisserie chicken, just cut into pieces about 1 inch square.

Whisk together mayo, lemon juice, and a little...

Whisk together mayo, lemon juice, and a little Greek Seasoning (affiliate link) to make the dressing, then taste to see if you want a little more Greek Seasoning.

When the Peperoncini have drained well, use your...

When the Peperoncini have drained well, use your finger to pull out the seeds inside each one, then cut into strips with the kitchen shears.

Cut the Feta cheese into cubes, cut Kalamata olives...

Cut the Feta cheese into cubes, cut Kalamata olives in half, and slice green onions on the diagonal.

Put chunks of chicken into a salad bowl...

Put chunks of chicken into a salad bowl and toss with desired amount of dressing (you might want a little less dressing if you prefer your salad on the drier side.)

Then mix in the sliced Peperoncini, Kalamata olives,...

Then mix in the sliced Peperoncini, Kalamata olives, and sliced green onion.

Add the Feta cheese and gently stir to...

Add the Feta cheese and gently stir to combine.

Season salad to taste with a little fresh-ground...

Season salad to taste with a little fresh-ground black pepper.

This will keep in the fridge for several...

This will keep in the fridge for several days and is delicious for a no-heat lunch to take to work!

This Chopped Greek Salad is the ultimate keto summer salad recipe! Packed with veggies and some grilled chicken, it&#039;s a healthy satisfying meal.

Chopped Greek Chicken Salad

head baby romaine lettuce, diced ((or half of one large head))

tomato, tomatoes

red pepper, diced

red onion

lb cooked chicken, diced

feta

kalamata olives

avocado oil

red wine vinegar

lemon juice

garlic,

Dijon mustard

tsp dried majoram

Salt and pepper

Option 1: Lay all of the ingredients out decoratively in lines on a large platter. Allow people to scoop up the various portions as they like.

Option 2: Toss all ingredients together in a large bowl and divide among four large plates.

Salad

In a jar or bottle with a sealable lid, combine all the dressing ingredients and shake well. Serve with the salad at the table.

Dressing

The best healthy Greek-inspired chicken salad loaded with chickpeas, fresh veggies, feta, and kalamata olives. Toss this light and simple Greek chicken salad with a flavorful Greek dressing, layer in a mason jar, or put it in meal prep containers for the perfect weekday lunch!

Greek Chicken Salad in a Jar

Greek dressing*

tomato, diced

chickpeas

feta crumbles

romaine

Make the mason jar salad by adding the ingredients to a 16 ounce mason jar (or equivalent) in the following order: dressing, tomato, cucumber, chickpeas, red onion, olives, feta, chicken breast, romaine. Store in the refrigerator for up to 2-3 days until you’re ready to eat. When ready to eat, simply pour ingredients into a bowl or onto a plate and enjoy! Feel free to double the recipe to make 2 mason jar salads.

Juicy, herb-marinated chicken is served over a crisp Greek salad with cucumbers, tomatoes, olives, red onion, and feta, all tossed in a simple olive oil and vinegar dressing. Serve with pita and avocado for a complete Mediterranean dish.

Greek Chicken Salad Recipe

½ cup (plus 3 tablespoons) olive oil

garlic (minced)

lemons (juiced)

lemon (zested)

thyme (chopped)

rosemary (chopped)

parsley (chopped)

salt

chicken breasts

½ red onion (sliced)

tomatoes

green bell pepper

extra virgin olive oil

feta cheese

Prepare the marinade. In a large bowl, whisk together ½ cup olive oil, garlic, lemon juice, lemon zest, thyme, oregano, rosemary, parsley, salt, and pepper.

Marinate the chicken. Add the chicken breasts to the marinade and mix well to coat them in the marinade. Allow the chicken to marinate for at least 30 minutes or up to 24 hours in advance. If marinating longer than 30 minutes, cover and refrigerate, then remove from the refrigerator 30 minutes before cooking. For more even cooking, let the chicken sit at room temperature for 30 minutes before cooking.

Cook the chicken: Heat a large skillet over medium heat and add the remaining 3 tablespoons of olive oil. Cook 3–4 chicken breasts at a time for 6–8 minutes per side, or until golden and the internal temperature reaches 165°F. Transfer to a plate and tent with foil. Repeat with the remaining chicken until all of the chicken as been cooked. See notes.

Prepare the salad: In a large salad bowl, combine the cucumber, olives, red onion, tomatoes, green bell pepper, olive oil, red wine vinegar, oregano, and salt. Toss well to coat.

Assemble: Slice the cooked chicken and serve over the salad with avocado and crumbled feta cheese. Garnish with fresh parsley and lemon juice, if desired.

So delicious and so healthy, this recipe is definitely one of the healthiest recipe I have seen. It contains all type of nutrients in it. I just love your recipe a lot. I will definitely try out this recipe and let you know. Thank you so much for shring this recipe.

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The most viewed greek chicken salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Greek Grilled Chicken Salad

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The most viewed greek chicken salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine