Grilled Chicken Greek Salad ~ Light, healthy, and delicious, grilled chicken breasts over a bed of romaine, with kalamata olives, tomatoes, red onion, cucumber, and feta cheese dressed in lemon dill vinaigrette. When the heat keeps rising, when nothing sounds good to eat or when it’s just too hot to even want to eat, this salad has you covered. Last week our temperatures rose pretty high and nothing sounded good. But of course, we have to eat.
I’m generally a person who eats whatever sounds good, despite the season. Soups and stews in the summer; salads and steaks grilled out in the snow during the winter. But when the sun cranked up its rays, a salad was all that sounded good to me.
I’ve been produce binge shopping lately with all the bounty at my local farmer’s market and local grocery stores. I looked around at what I had, checked out the pantry items and saw I had everything I needed to make a Greek-inspired salad. Protein is must for me, so I quickly seasoned some chicken breast and tossed them on my indoor grill, as I wasn’t feeling all that up to standing in the 95° heat over flames to grill a few breasts for a quick meal. Even I have limit to the heat I can stand. I made a lemon dill vinaigrette to bring the whole salad together. I loved this Grilled Chicken Greek Salad so much, I made another batch to share at a 4th of July gathering. It was a huge hit with everyone, even those who don’t like salad all that much. Hope you enjoy this as much as we all did.
Grilled Chicken Greek Salad
- 3 chicken breasts
- Salt; to taste
- Pepper; to taste
- Granulated garlic; to taste
- 3 romaine hearts; cleaned and chopped
- 4-5 oz cherry tomatoes; halved
- 1 cucumber (about 4 oz); quartered
- 2 oz Kalamata olives (about 15 olive); pitted and halved
- 2 oz sliced red onion
- 1 1/4 oz shredded carrots
- 3-4 oz crumbled feta cheese (about 1/2 cup)
- 1/2 cup lemon dill vinaigrette
Season the chicken breast with the salt, pepper, and granulated garlic.
Grill using which every method you prefer, indoor or outdoor, about 2-3 minutes on the first side, and 1-2 on the second, depending on the thickness.
Allow to rest for 3-5 minutes, then chop, cube, or slice the chicken; set aside.
Clean and chop the greens, place in a large serving bowl.
Prepare the olives, onion, cucumber, and carrots and arrange over the greens.
Add the feta cheese.
Add the chicken.
Cover and chill until ready to serve.
When ready to serve, either toss the salad with the dressing (recommended) or dress when portioned.
Well, I said everyone enjoyed this Grilled Chicken Greek Salad, but that wasn’t entirely true. When I was photographing this dish, Elizabeth came out to join me. She was hungry after a very intense day of swimming and playing with friends for hours–just look at that hair! When she looked at the setting, well, you can see for yourself her reaction. I was able to catch it at just the right moment. It was just too good to not share. She will hate me someday for sharing this picture, but I think it’s adorable. In the end, she picked out the olives, tomatoes, and onions, but ate the rest.