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Greek Salad With Chicken

Course Salads & Dressings
Cuisine Greek, Mediterranean
Prep Time 14 minutes
Total Time 14 minutes
Servings 2 salads

Ingredients

Greek Chicken Marinade

  • 1 lb chicken breast skinless boneless, about 2 large breasts
  • 1/3 cup Greek yogurt plain
  • 1/4 cup olive oil
  • 4 lemons
  • 4 to 5 cloves garlic minced
  • 2 tbs oregano dried
  • 1 tsp kosher salt
  • 1/2 tsp black pepper frshly ground

For the Salad

  • 6 cups lettuce such as iceberg or romaine
  • 18 oz chicken breast Greek marinated, sliced or chopped
  • 4 cups sliced tomatoes Mediterranean tomato salad
  • 2 cups cucumbers sliced, Persian or hothouse
  • 0.5 cups kalamata olives
  • 0.5 cup feta cheese broken into chunks

For the Greek Dressing

  • 0.5 cup extra virgin olive oil
  • 0.5 cup red wine vinegar
  • 2 cloves garlic minced
  • 4 tsp oregano
  • 2 tsp sugar
  • 1 tsp kosher salt
  • 1 tsp black pepper freshly ground

Instructions

  • Add the lettuce to a large serving bowl or two individual salad bowls. Top with the sliced chicken, tomato salad, cucumber, olives, and feta cheese.
  • To make the dressing, add the olive oil, red wine vinegar, garlic, oregano, sugar and salt and pepper to a small canning jar. Top with the lid and shake well until blended and emulsified. Season with more sugar and salt and pepper to taste.
  • Drizzle the dressing over the salad and toss to taste.

Greek Chicken Marinade

  • This simple chicken marinade infuses the classic Greek flavors of lemon, garlic, and oregano plus marinating chicken in yogurt for a more tender bite.
  • Place the chicken pieces in a freezer bag or a bowl and set aside.
  • Add the Greek yogurt and olive oil to a medium-size bowl. Zest one of the lemons and add to the bowl. The juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt, and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.
  • When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium-high heat.
  • Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks until cooked through, about 15-20 minutes or until the chicken juices run clear. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons. Refrigerate leftovers for up to 3 days.

Notes

This delicious Greek salad topped with Greek marinaded chicken is the best for meal prepped lunches or light dinners. Top it with kalamata olives, feta cheese, crunchy cucumbers, and my Mediterranean tomato salad with an easy Greek vinaigrette dressing.
If meal prepping these salads ahead of time, store the salads separately from the dressing. Dress the salads just before eating.