Greek Grilled Chicken Salad
This Greek chicken salad tops crisp romaine and fresh vegetables with yogurt-marinated chicken, Kalamata olives, feta, and a bright ladolemono dressing. It makes a satisfying lunch or dinner with plenty of bold Greek flavor.
Servings: 4 people
Ingredients
For the Chicken
- 1 cup Greek yogurt
- Juice of 1 large lemon
- 2 tablespoons extra virgin olive oil, plus more for cooking
- 2 tablespoons red wine vinegar
- 3 garlic cloves, minced
- Kosher salt, generous pinch to taste
- Black pepper, generous pinch to taste
- 1 tablespoon oregano
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- pinch cayenne pepper, optional
- 1 1/2 pounds chicken tenders
For the Salad
- Homemade Greek dressing, prepare this Greek dressing recipe
- 8 ounces hearts of Romaine lettuce, chopped
- 10 ounces cherry or grape tomatoes
- 1 bell pepper, any color, cored and chopped
- 1 English cucumber, sliced into rounds or diced
- 2 shallots, thinly sliced
- Pitted Kalamata olives, to your liking
- Greek feta, preferably in a block, to your liking
Instructions
- Marinate the chicken. In a large bowl, combine the yogurt, lemon juice, 2 tablespoons olive oil, vinegar, garlic, oregano, paprika, cumin, coriander, cayenne, if using, and a generous pinch each of salt and black pepper. Add the chicken tenders and toss until well coated. Cover and refrigerate for 30 minutes, or overnight if you like.
- Make the dressing. Prepare the Greek dressing according to the linked ladolemono recipe.
- Prepare the salad. In a large bowl, combine the romaine, tomatoes, bell pepper, cucumber, shallots, and Kalamata olives. Add 4 tablespoons of the Greek dressing and toss to combine. Taste and add more dressing or salt if needed. Add feta to your liking. Reserve about 3 tablespoons of dressing for serving.
- Cook the chicken. Heat 1 tablespoon extra virgin olive oil in a nonstick skillet over medium-high heat until shimmering but not smoking. Shake the excess marinade from the chicken, then add the tenders to the pan. Cook undisturbed for about 5 minutes, until browned. Flip and cook for about 5 minutes more, or until the thickest part registers 165°F.
- Assemble the salad. Divide the salad among serving bowls and top with the cooked chicken. Drizzle the reserved dressing directly over the chicken and serve immediately.
Notes
- Do you have to marinate the chicken? Thirty minutes gives the yogurt, garlic, lemon, and spices time to flavor the chicken. If you are short on time, even a few minutes in the marinade will make a difference.
- Outdoor grilling: Heat an outdoor grill to medium. Shake the excess marinade from the chicken and grill for about 5 minutes on the first side. Flip and cook for another 3 to 5 minutes, or until the thickest part registers 165°F.
- Serving suggestion: Add a spoonful of tzatziki sauce to each salad bowl.
- Variations: Replace the chicken with Mediterranean shrimp kabobs or Mediterranean grilled lamb chops, following the linked recipe’s cooking instructions.
- Storage: Store the cooked chicken, vegetables, and dressing in separate airtight containers in the refrigerator. Use the chicken within 3 days and dress the salad just before serving.
- Shop this recipe: Visit our shop for extra virgin olive oils, Greek oregano, and Kalamata olives.
Nutrition
Calories: 334.9kcal | Carbohydrates: 12.1g | Protein: 43.3g | Saturated Fat: 2.1g | Trans Fat: 0.1g | Cholesterol: 111.4mg | Sodium: 225.5mg | Potassium: 1118.1mg | Fiber: 3.3g | Vitamin A: 1082.1IU | Vitamin C: 40mg | Calcium: 122.6mg | Iron: 2.4mg
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