Greek Grilled Chicken Salad with Feta & Fresh Vegetables

Ingredients

For the chicken

• 1 lb (450 g) boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• 1 tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp fresh lemon juice

For the salad

• 1 large cucumber, sliced

• 1½ cups cherry tomatoes, halved

• 1 yellow bell pepper, chopped

• ½ small red onion, thinly sliced

• ½ cup Kalamata olives, pitted

• ¾ cup feta cheese, cubed or crumbled

• 2 tbsp fresh parsley, chopped

• 2 tbsp fresh dill, optional

• 4 cups romaine lettuce or mixed greens, optional

For the Greek dressing

• ¼ cup extra-virgin olive oil

• 2 tbsp fresh lemon juice

• 1 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 garlic clove, minced

• 1 tsp dried oregano

• ½ tsp honey, optional

• ¼ tsp salt

• ¼ tsp black pepper

Instructions

1. Season the chicken

1. Pat the chicken breasts dry with paper towels.

2. In a bowl, combine olive oil, paprika, garlic powder, onion powder, oregano, salt, black pepper, and lemon juice.

3. Rub the seasoning mixture evenly over the chicken.

4. Let marinate for 15–20 minutes in the refrigerator.

2. Grill the chicken

1. Heat a skillet or grill pan over medium-high heat.

2. Add the seasoned chicken breasts.

3. Cook for approximately 5–7 minutes per side, depending on thickness.

4. Check that the thickest part reaches an internal temperature of 165°F (74°C).

5. Remove from the pan and rest for 5 minutes.

6. Slice into strips or bite-sized pieces.

3. Prepare the vegetables

1. Wash and dry all vegetables.

2. Slice the cucumber into rounds.

3. Halve the cherry tomatoes.

4. Chop the yellow bell pepper.

5. Thinly slice the red onion.

6. Drain and halve the olives if desired.

4. Make the Greek dressing

1. Add olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, honey, salt, and pepper to a small bowl.

2. Whisk until smooth and well combined.

3. Taste and adjust the lemon juice or seasoning as needed.

5. Assemble the salad

1. Place lettuce or mixed greens in a large serving bowl, if using.

2. Add cucumber, tomatoes, bell pepper, red onion, and olives.

3. Arrange the sliced grilled chicken on top.

4. Add feta cheese.

5. Sprinkle with fresh parsley and dill.

6. Drizzle with Greek dressing just before serving.

7. Toss gently or serve arranged for a beautiful presentation.

Nutrition Information

Estimated per serving, based on 4 servings.

Nutrition values vary depending on the chicken size, feta, olives, and dressing quantity.

Nut & Allergen Information

• Peanuts: Not included in the basic recipe.

• Tree nuts: Not included in the basic recipe.

• Dairy: Contains feta cheese.

• Mustard: Contains Dijon mustard.

• Gluten: Basic ingredients are generally gluten-free; check packaged seasonings and vinegar.

• Soy: Check packaged mustard and seasonings for possible soy ingredients.

Always check product labels and cross-contact warnings, especially when serving someone with a serious food allergy.

Q/S — Questions & Tips

Q: Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs work wonderfully and stay juicy.

Q: Can I make this salad without feta cheese?

Absolutely. Leave it out or use a dairy-free cheese alternative.

Q: Can I use store-bought Greek dressing?

Yes. Use approximately ½ cup of your favorite Greek dressing.

Q: Can I add avocado?

Yes! Add one sliced avocado for extra creaminess and healthy fats.

Q: Can I prepare this salad ahead of time?

Yes. Cook the chicken and chop the vegetables ahead. Store separately and add the dressing just before serving.

Q: How should I store leftovers?

Store the chicken and vegetables in airtight containers in the refrigerator for 3–4 days. Keep the dressing separate for best freshness.

Q: What can I serve with this salad?

It pairs beautifully with warm pita bread, garlic bread, roasted potatoes, or vegetable soup.

Q: Can I make it low-carb?

Yes! Skip the pita bread and use extra cucumber, lettuce, and chicken.

Chef’s Tip: Let the chicken rest for five minutes before slicing. Add the feta and lemon dressing just before serving to keep the vegetables fresh and crisp!