Grilled Greek Chicken Dense Bean Salad
Grilled Greek Chicken Dense Bean Salad
Ingredients
For the Grilled Greek Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1 tablespoon Greek seasoning blend
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
For the Dense Bean Salad
- 1 bag sweet mini peppers, sliced into rings
- 1 pint cherry tomatoes, halved
- 3 Persian cucumbers, chopped
- 1/4 red onion, super finely minced
- 1/2 cup marinated green olives, chopped
- 1/2 cup feta cheese, crumbled
- 1 bunch fresh parsley, super finely minced
- 15 ounces canned cannellini beans, rinsed and drained
For the Vinaigrette
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt, or to taste
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine 1/4 cup olive oil, the juice from 1/2 lemon (strained to remove seeds), 1 tablespoon Greek seasoning blend, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk well to combine.
⏱️ 5 min
- 2
Add the chicken thighs to the marinade, ensuring they are fully coated. Rub the marinade thoroughly into the chicken. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 3
Preheat your grill to medium-high heat (approximately 400°F). If using a cast iron pan, heat it over medium-high heat on the stovetop.
⏱️ 5 min•🌡️ 400
- 4
Grill the marinated chicken thighs for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F. If using a cast iron pan, cook for a similar duration until browned and cooked through.
⏱️ 15 min
- 5
Once cooked, remove the chicken from the grill or pan and place it on a wire rack set over a plate or baking sheet to rest. This allows the juices to redistribute, keeping the chicken moist. Let cool completely.
⏱️ 5 min
- 6
While the chicken cools, prepare the salad vegetables: Slice the sweet mini peppers into rings, halve the cherry tomatoes, chop the Persian cucumbers, super finely mince the red onion, chop the marinated green olives, crumble the feta cheese, and super finely mince the fresh parsley. Rinse and drain the canned cannellini beans.
⏱️ 20 min
- 7
Once the grilled chicken is cooled, chop it into bite-sized pieces.
⏱️ 5 min
- 8
In a very large mixing bowl, combine all the prepared vegetables, olives, feta, parsley, rinsed beans, and the chopped grilled chicken.
⏱️ 5 min
- 9
Prepare the vinaigrette: In a small jar or container, combine 1/4 cup olive oil, the juice from 1/2 lemon (strained), 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon black pepper, and 1/4 teaspoon kosher salt. Secure the lid and shake vigorously, or use a small frother or whisk, to emulsify until well combined.
⏱️ 5 min
- 10
Pour the prepared vinaigrette over the salad ingredients in the large bowl. Toss everything together thoroughly until all components are evenly coated.
⏱️ 5 min
- 11
Serve immediately, or cover and refrigerate. This salad tastes even better after the flavors have had a chance to meld, making it an excellent meal prep option that keeps well for 4-5 days in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Grilled Greek Chicken Dense Bean Salad
For the Grilled Greek Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1 tablespoon Greek seasoning blend
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
For the Dense Bean Salad
- 1 bag sweet mini peppers, sliced into rings
- 1 pint cherry tomatoes, halved
- 3 Persian cucumbers, chopped
- 1/4 red onion, super finely minced
- 1/2 cup marinated green olives, chopped
- 1/2 cup feta cheese, crumbled
- 1 bunch fresh parsley, super finely minced
- 15 ounces canned cannellini beans, rinsed and drained
For the Vinaigrette
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt, or to taste
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine 1/4 cup olive oil, the juice from 1/2 lemon (strained to remove seeds), 1 tablespoon Greek seasoning blend, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk well to combine.
⏱️ 5 min - 2
Add the chicken thighs to the marinade, ensuring they are fully coated. Rub the marinade thoroughly into the chicken. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 3
Preheat your grill to medium-high heat (approximately 400°F). If using a cast iron pan, heat it over medium-high heat on the stovetop.
⏱️ 5 min•🌡️ 400 - 4
Grill the marinated chicken thighs for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F. If using a cast iron pan, cook for a similar duration until browned and cooked through.
⏱️ 15 min - 5
Once cooked, remove the chicken from the grill or pan and place it on a wire rack set over a plate or baking sheet to rest. This allows the juices to redistribute, keeping the chicken moist. Let cool completely.
⏱️ 5 min - 6
While the chicken cools, prepare the salad vegetables: Slice the sweet mini peppers into rings, halve the cherry tomatoes, chop the Persian cucumbers, super finely mince the red onion, chop the marinated green olives, crumble the feta cheese, and super finely mince the fresh parsley. Rinse and drain the canned cannellini beans.
⏱️ 20 min - 7
Once the grilled chicken is cooled, chop it into bite-sized pieces.
⏱️ 5 min - 8
In a very large mixing bowl, combine all the prepared vegetables, olives, feta, parsley, rinsed beans, and the chopped grilled chicken.
⏱️ 5 min - 9
Prepare the vinaigrette: In a small jar or container, combine 1/4 cup olive oil, the juice from 1/2 lemon (strained), 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon black pepper, and 1/4 teaspoon kosher salt. Secure the lid and shake vigorously, or use a small frother or whisk, to emulsify until well combined.
⏱️ 5 min - 10
Pour the prepared vinaigrette over the salad ingredients in the large bowl. Toss everything together thoroughly until all components are evenly coated.
⏱️ 5 min - 11
Serve immediately, or cover and refrigerate. This salad tastes even better after the flavors have had a chance to meld, making it an excellent meal prep option that keeps well for 4-5 days in the refrigerator.