Description
This vibrant Greek-inspired grilled chicken salad is perfect for summer dinners, featuring a tangy lemon-oregano dressing that doubles as a marinade and salad dressing. Fresh vegetables, crumbled feta, and grilled pita bread complete this quick, flavorful meal ready in just 30 minutes.
Ingredients
Scale
Dressing and Marinade
- 1/2 cup extra-virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Chicken
- 1 1/2 pounds boneless, skinless chicken breast cutlets
Salad Vegetables
- 1 English cucumber
- 3 to 4 vine-ripened tomatoes
- 1 green bell pepper
- 1/4 red onion
Toppings and Serving
- 1 cup crumbled feta cheese
- 1/4 cup chopped parsley (optional)
- Grilled pita bread, for serving (optional)
Instructions
- Make the dressing: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, kosher salt, and freshly ground black pepper. Shake vigorously until the ingredients are fully emulsified.
- Marinate the chicken: Place the chicken breast cutlets in a large bowl and pour in half of the prepared dressing. Use tongs to toss the chicken until evenly coated. Let it marinate for 5 minutes at room temperature to absorb the flavors.
- Prepare the grill: While the chicken marinates, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Grill the chicken: Remove the chicken from the marinade and place it on the hot grill. Cook for 4 to 5 minutes per side until the chicken develops golden brown grill marks and reaches an internal temperature of 165°F. Transfer the grilled chicken to a plate and let it rest for 5 minutes to retain its juices.
- Chop the vegetables: While the chicken rests, chop the English cucumber, vine-ripened tomatoes, and green bell pepper into roughly 3/4-inch chunks. Thinly slice the red onion for a perfect salad texture.
- Assemble the salad: Cut the rested grilled chicken into bite-sized chunks and place them in a large serving bowl. Add the chopped vegetables, crumbled feta cheese, the remaining half of the dressing, and chopped parsley if using. Toss everything gently to coat all ingredients with the dressing.
- Serve: Serve the Greek chicken salad immediately with grilled pita bread on the side, if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- The dressing works both as a marinade and a salad dressing, saving time and enhancing flavor.
- Letting the chicken rest after grilling keeps it juicy and tender.
- Use fresh vegetables for the best texture and flavor contrast.
- Grilled pita bread adds a nice accompaniment but can be omitted for a lighter meal.
- Leftover salad keeps well refrigerated for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 676 kcal
- Sugar: 8 g
- Sodium: 836 mg
- Fat: 42 g
- Saturated Fat: 11 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 61 g
- Cholesterol: 178 mg
