Grilled Chicken Greek Salad
Michelle De La Cerda
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.
Salt; to taste
Pepper; to taste
Granulated garlic; to taste
romaine hearts; cleaned and chopped
cherry tomatoes; halved
(about 4 oz); quartered
(about 15 olive); pitted and halved
sliced red onion
crumbled feta cheese
(about 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.