Go Back
Annie Graves

Greek Salad with Grilled Chicken and Feta

Try this Greek Salad with Grilled Chicken and Feta! A light and refreshing salad loaded with veggies, tangy feta, and juicy grilled chicken for a healthy and delicious meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Lunch
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Grilled Chicken
  • 2 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • Zest and juice of 1 lemon
  • 1 tsp dried oregano
  • 2 garlic cloves minced
  • Salt and freshly ground black pepper to taste
For the Greek Salad
  • 4 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup Kalamata olives pitted
  • 1/2 cup crumbled feta cheese
  • 1/2 cup green bell pepper thinly sliced (optional)
For the Greek Vinaigrette
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1 garlic clove minced
  • Salt and freshly ground black pepper to taste
Optional Add-Ins
  • A handful of fresh parsley or dill for extra flavor
  • 1/4 cup sliced pepperoncini for a bit of tangy heat
Substitutions
  • Vegan: Use a plant-based protein substitute for chicken and skip the feta or use vegan feta.
  • Dairy-Free: Use a dairy-free feta alternative or skip it entirely.

Method
 

Marinate the Chicken
  1. In a bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and pepper.
  2. Add the chicken breasts and toss to coat.
  3. Let the chicken marinate for at least 10-15 minutes (or up to 1 hour in the fridge for more flavor).
Grill the Chicken
  1. Preheat a grill or grill pan over medium-high heat.
  2. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the chicken is cooked through and has nice grill marks (internal temperature should reach 165°F / 74°C).
  3. Let the chicken rest for a few minutes before slicing.
Prepare the Vinaigrette
  1. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, minced garlic, salt, and pepper.
  2. Set aside.
Assemble the Salad
  1. In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, Kalamata olives, green bell pepper (if using), and feta cheese.
  2. Toss gently to mix.
Serve
  1. Divide the salad among serving plates.
  2. Top each plate with sliced grilled chicken and drizzle with the Greek vinaigrette.
  3. Garnish with fresh herbs or pepperoncini if desired.
  4. Enjoy this delicious Greek salad as a refreshing and satisfying meal!

Notes

Nutritional Information (Per Serving):

  • Calories: 350-400
  • Carbohydrates: 12g
  • Protein: 30g
  • Fat: 22g
  • Saturated Fat: 6g
  • Sodium: 550mg
  • Fiber: 4g
  • Sugar: 5g

Notes/Advice:

  • Additions/Subtractions:
    • For more Mediterranean flavor, try adding fresh herbs like parsley or dill to the salad.
    • Adjust the amount of feta to your preference—add more for extra creaminess or skip it for a lighter option.
    • If you like a more lemony flavor, add a little extra lemon zest to the dressing.