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–+ servings
Greek Salad with Lemon-Herb Grilled Chicken and Creamy Greek Dressing
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Greek Salad with Lemon-Herb Grilled Chicken and Creamy Greek Dressing

Course Main, Salad
Cuisine Greek
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time: 45 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Grill Pan
  • Meat Thermometer

Ingredients

Lemon-Herb Chicken:

  • Juice from 1 large lemon
  • 2 tbsp olive oil
  • 1 tsp fresh dill chopped
  • 1 tsp fresh oregano chopped
  • 2 cloves of garlic minced
  • Pinch crushed red pepper flakes to taste
  • Sea salt and freshly cracked black pepper to taste
  • 2 boneless, skinless chicken breasts trimmed of excess fat

Salad:

  • Mixed baby greens
  • Romaine lettuce chopped
  • ½ English cucumber chopped
  • A handful of cherry tomatoes halved
  • ½ cup garbanzo beans drained & rinsed
  • ¼ cup Kalamata olives
  • ¼ Red onion thinly sliced
  • Roasted beets sliced, to taste
  • Feta cheese crumbles to taste
  • Pepperoncini to taste

Instructions

  • Make the creamy Greek dressing–click the link up above for the recipe. Cover and refrigerate to allow flavors to mingle.
  • Make the marinade by combining the lemon juice, olive oil, fresh dill, fresh oregano, minced garlic, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste in a large zip-lock bag. Seal and shake well to combine.
  • Prepare the chicken by cutting off the thin portion of the bottom couple of inches of the chicken breast.
  • Cut each remaining portion of the chicken breast in half lengthwise. 
  • Marinate the chicken by placing the chicken pieces into the marinade. Seal and mix until the chicken is evenly coated. Refrigerate 45 minutes.
  • Remove from the refrigerator and set it aside for 15 minutes before cooking.
  • Cook the chicken by heating a grill pan coated with cooking spray over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, or until golden brown.
  • Flip and continue cooking for 3-4 minutes, or until cooked through according to a meat thermometer.
  • Place chicken on a cutting board and let it rest for at least 3-4 minutes before slicing.
  • Prepare the salad by placing the mixed greens and romaine lettuce in a large bowl.
  • Top with some cucumber, tomatoes, garbanzo beans, kalamata olives, red onion, beets, feta cheese, pepperoncini, and slices of grilled chicken.
  • Drizzle some of the creamy Greek dressing on the salad to taste.
  • Serve immediately. Enjoy.