Go Back
–+ servings
Print Recipe
No ratings yet

Grilled Chicken Greek Salad

This Grilled Chicken Greek Salad is light, fresh and perfect for a warm weather get-together. This salad mixes together lettuce, tomatoes, cucumbers, red onion, olives and feta with fresh herbs and a light dressing. The tender, juicy Greek marinated chicken thighs are the perfect protein to serve on a Greek salad.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Salad
Cuisine: Greek
Keyword: greek food, lunch, salad
Servings: 4

Ingredients

  • 1.5 to 2 pounds Gerber Chicken Thighs
  • 5 ounces of romaine lettuce
  • 1 english cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, diced
  • 2 bell pepper, seeds removed, sliced {I used green and a red}
  • 1 cup kalamata olives
  • 5 ounces feta in brine, drained, chopped
  • 1/2 cup fresh parsley, chopped
  • 3 tablespoons fresh dill, chopped

For the marinade:

  • 1/2 cup extra virgin olive oil
  • 1 lemon, juiced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon thyme
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne red pepper {optional}
  • 1/8 teaspoon black pepper

For the dressing:

  • 1 lemon, juiced {about 2 tablespoons}
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Instructions

  • Trim fat from the chicken as necessary. In a large ziplock bag or a large container add the chicken.
  • In a small mixing bowl combine the olive oil, lemon, garlic cloves, oregano, thyme, paprika, cumin, cayenne pepper, salt and pepper and mix well.
  • Pour the marinade over the chicken and massage the marinade into the meat until the meat is coated with the marinade.
  • Refrigerate for two hours in a sealed ziplock bag or a sealed container.
  • After marinating, allow the chicken to sit, covered in the bag of marinade for 15-20 minutes while the grill preheats.
  • Preheat the grill to medium-high heat. Brush grill grates with oil.
  • Remove chicken from marinade; discard marinade.
  • Place the chicken on the grill and cook for 5 minutes per side or until the chicken reaches an internal temperature of 165 F.
  • Remove the chicken from the grill and let rest for two minutes. Slice the chicken.

TO MAKE THE DRESSING:

  • In a medium mixing bowl combine the lemon, extra virgin olive oil, red wine vinegar, oregano and whisk to combine. Add salt and pepper to taste and set aside.

ASSEMBLE THE SALAD:

  • Arrange the lettuce, cucumber, tomatoes, red onion, bell pepper and olives, feta, dill and parsley on a large platter.
  • Add the grilled chicken to the platter.
  • Serve the salad with the dressing on the side and let your guests create their own Greek salad bowl.

Notes

  • The salad dressing can be made ahead of time and stored in the refrigerator. Leftover salad dressing can be kept in an airtight container in the refrigerator for up to 2 weeks.
  • If you want to get ahead, you can prepare the various parts of the salad and place them into individual, covered bowls in the refrigerator until you are ready to assemble the salad.
  • Only dress the salad when ready to eat, otherwise the veggies will wilt and start to soften.