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Grilled Chicken Greek Salad

Course: Salad
Cuisine: Greek
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 -10 servings
Author: 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.


  • 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


  1. Season the chicken breast with the salt, pepper, and granulated garlic.
  2. 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.
  3. Allow to rest for 3-5 minutes, then chop, cube, or slice the chicken; set aside.


  1. Clean and chop the greens, place in a large serving bowl.
  2. Prepare the olives, onion, cucumber, and carrots and arrange over the greens.
  3. Add the feta cheese.
  4. Add the chicken.
  5. Cover and chill until ready to serve.
  6. When ready to serve, either toss the salad with the dressing (recommended) or dress when portioned.