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Recipe from Simpler Savory

The recipe

Greek Salad with Grilled Chicken

Prep
20 min
Cook
12 min
Total
32 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
430

2× the original author values. Recipe yield: 4 servings.

calories
860

3× the original author values. Recipe yield: 4 servings.

calories
1290
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.25 lb boneless skinless chicken breasts or thighs — patted dry
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon — zest and 2 tablespoons juice
  • 2 cloves garlic — minced or grated
  • 1.5 teaspoons dried oregano
  • 0.5 teaspoon smoked paprika
  • 0.75 teaspoon kosher salt
  • 0.25 teaspoon black pepper — freshly ground
  • 1 head romaine lettuce — torn into bite-size pieces (about 6 cups)
  • 1 English cucumber — halved lengthwise and sliced into half-moons
  • 2 cups cherry tomatoes — halved
  • 0.5 red onion — thinly sliced
  • 1 green bell pepper — seeded and thinly sliced
  • 0.75 cup Kalamata olives — pitted, halved if large
  • 4 ounces feta cheese — in brine, crumbled
  • 0.5 cup pepperoncini — sliced, optional
  • 0.25 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice — fresh
  • 1 clove garlic — grated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey — or to taste
  • 1 teaspoon dried oregano
  • 0.5 teaspoon kosher salt — to taste
  • 0.25 teaspoon black pepper — freshly ground

Instructions

  1. In a bowl, whisk olive oil, lemon zest and juice, garlic, dried oregano, smoked paprika, kosher salt, and black pepper.
  2. Add chicken and turn to coat thoroughly; cover and refrigerate for 30 to 120 minutes.
  3. In a jar or bowl, combine olive oil, red wine vinegar, lemon juice, grated garlic, Dijon, honey, dried oregano, salt, and pepper; whisk or shake until emulsified.
  4. Toss sliced red onion with 1 to 2 tablespoons of the vinaigrette and let sit while you prep the vegetables.
  5. Slice cucumber, halve cherry tomatoes, and slice green bell pepper; tear romaine into bite-size pieces.
  6. Add romaine to a large bowl and top with cucumber, tomatoes, marinated onion, olives, pepperoncini, and half the feta.
  7. Heat grill or grill pan over medium-high and oil the grates lightly.
  8. Grill chicken 4 to 6 minutes per side, until deeply golden with char marks and juices run clear (165°F internal for breasts).
  9. Transfer to a board and rest 5 minutes, then slice across the grain into strips.
  10. Drizzle just enough vinaigrette over the salad to lightly coat and toss gently.
  11. Pile sliced chicken over the salad, drizzle with a little more vinaigrette, and finish with remaining feta and cracked pepper.
  12. Warm pita on the grill 30 seconds per side and serve alongside for scooping.

Notes

For best texture, store components separately: sliced grilled chicken up to 4 days in an airtight container, undressed vegetables 2 to 3 days (tomatoes best within 24 hours), and vinaigrette up to 1 week refrigerated. Reheat chicken gently in a covered skillet with a splash of water for 2 to 3 minutes, or enjoy it cold. Dress the salad just before serving to keep the vegetables crisp.

Source: https://simplersavory.com/greek-salad-with-chicken/