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Easy Greek Grilled Chicken Salad

greek grilled chicken salad on a plate with a gold fork
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This is one of my favorite salads! I will order a Greek salad whenever it’s an option, but it’s easy to make yourself. This will make 4 fairly large salads. 

  • Author: Becky Schmieg
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 4 salads 1x
  • Category: main
  • Cuisine: mediterranean
  • Diet: Gluten Free

Ingredients

Units Scale
  • 1.5 lb chicken breast
  • 1–2 red bell pepper
  • 1 red onion, cut into 3–4 thick slices
  • 2 hearts of romaine lettuce
  • 1 cup cherry tomatoes
  • 1 english cucumber, peeled and cut into half-moon slices
  • 2/3 cup crumbled feta cheese
  • 1/3 cup kalamata olives
  • 2 tsp fresh dill, optional
  • 2 tsp fresh oregano, optional

chicken marinade

  • 2 tbsp avocado oil
  • 2 tsp honey
  • 2–3 small cloves fresh garlic
  • juice of 1 lemon
  • 1 tsp paprika
  • 1/2 tsp dried oregano

salad dressing

  • 2/3 cup avocado oil
  • 1/3 cup red wine vinegar
  • 1 tbsp honey
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 2 tsp garlic powder
  • 1 tsp dried basil
  • 1/8 tsp black pepper

Instructions

  1. Sprinkle salt evenly over the chicken breast (about 1/2 tsp).
  2. Preheat grill to 500F.
  3. Combine marinade ingredients in a small dish, whisk and pour over the chicken. 
  4. Combine salad dressing ingredients in a jar with a leak-proof lid and set aside. 
  5. Wash and chop lettuce and cucumber so they are ready when the chicken and veggies are done grilling.
  6. Place chicken breast, red onion and bell pepper on the grill. Close and cook 5-7 minutes before opening again. Flip the onion if you’ve achieved grill marks and cook an additional 5 minutes or so until tender. Turn the red pepper and cook on all sides until it gives easily from a gentle squeeze of the tongs. The chicken is ready to flip when it has grill marks and is turning opaque on the top side. Cook until an internal temperature of 165F is reached. 
  7. Place chicken and veggies on a clean foil or parchment-lined baking sheet to rest about 15 minutes before cutting. 
  8. Cut the bell pepper, red onion and chicken in to bite-sized pieces. 
  9. Assemble salads with romaine, bell pepper, red onion, crumbled feta, kalamata olives, tomatoes, cucumber and fresh herbs divided evenly amongst 4 plates. Be sure to give the dressing jar a vigorous shake before pouring over salads. 
  10. Enjoy! This is great served with pita bread and tzatziki.

Find it online: https://www.figjar.com/easy-greek-grilled-chicken-salad/