Giant Greek Salad with Grilled Chicken
Giant Greek Salad with Grilled Chicken
Ingredients
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- as needed cooking spray
For the Giant Greek Salad
- 10 cups romaine lettuce, chopped
- 1 cucumber, large, peeled and diced
- 2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 bell pepper, yellow or orange, cored and diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled (light version if available)
- 1/4 cup fresh parsley, chopped
For the Light Lemon-Herb Vinaigrette
- 2 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the chicken: In a shallow dish or resealable bag, combine the chicken breasts with 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly. Let marinate for at least 10 minutes while you prepare the salad ingredients.
⏱️ 10 min
- 2
Prepare the vinaigrette: In a small bowl, whisk together the olive oil, 3 tablespoons of lemon juice, red wine vinegar, Dijon mustard, 1/2 teaspoon of dried oregano, minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined. Set aside.
⏱️ 5 min
- 3
Grill the chicken: Heat a grill or grill pan over medium-high heat. Lightly spray with cooking spray. Add the marinated chicken breasts and cook for 4-6 minutes per side, or until cooked through and internal temperature reaches 165°F. Remove from heat, cover loosely with foil, and let rest for 5 minutes before slicing into strips.
⏱️ 10 min•🌡️ 165
- 4
Assemble the salad: In a very large bowl, combine the chopped romaine lettuce, diced cucumber, halved cherry tomatoes, thinly sliced red onion, diced bell pepper, Kalamata olives, and chopped fresh parsley.
⏱️ 5 min
- 5
Dress and serve: Pour the prepared vinaigrette over the salad ingredients. Toss gently to ensure all vegetables are coated. Divide the salad among four plates. Top each serving with sliced grilled chicken and a sprinkle of crumbled feta cheese. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Giant Greek Salad with Grilled Chicken
Ingredients
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- as needed cooking spray
For the Giant Greek Salad
- 10 cups romaine lettuce, chopped
- 1 cucumber, large, peeled and diced
- 2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 bell pepper, yellow or orange, cored and diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled (light version if available)
- 1/4 cup fresh parsley, chopped
For the Light Lemon-Herb Vinaigrette
- 2 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the chicken: In a shallow dish or resealable bag, combine the chicken breasts with 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly. Let marinate for at least 10 minutes while you prepare the salad ingredients.
⏱️ 10 min - 2
Prepare the vinaigrette: In a small bowl, whisk together the olive oil, 3 tablespoons of lemon juice, red wine vinegar, Dijon mustard, 1/2 teaspoon of dried oregano, minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined. Set aside.
⏱️ 5 min - 3
Grill the chicken: Heat a grill or grill pan over medium-high heat. Lightly spray with cooking spray. Add the marinated chicken breasts and cook for 4-6 minutes per side, or until cooked through and internal temperature reaches 165°F. Remove from heat, cover loosely with foil, and let rest for 5 minutes before slicing into strips.
⏱️ 10 min•🌡️ 165 - 4
Assemble the salad: In a very large bowl, combine the chopped romaine lettuce, diced cucumber, halved cherry tomatoes, thinly sliced red onion, diced bell pepper, Kalamata olives, and chopped fresh parsley.
⏱️ 5 min - 5
Dress and serve: Pour the prepared vinaigrette over the salad ingredients. Toss gently to ensure all vegetables are coated. Divide the salad among four plates. Top each serving with sliced grilled chicken and a sprinkle of crumbled feta cheese. Serve immediately.
⏱️ 5 min