Ingredients for Grilled Greek Chicken Salad
- Boneless Skinless Chicken Breast Halves
- 2 tablespoons lemon juice
- Olive Oil
- Fresh Oregano
- Garlic Cloves
- Ground Black Pepper
- 1 cucumber, diced
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, thinly sliced
- Mixed Salad Green
- Reduced Calorie Cucumber Salad Dressing
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives, halved
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How to Make Grilled Greek Chicken Salad
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 2 cloves minced garlic, and 1/4 teaspoon black pepper.
- Place 1.5 lbs boneless, skinless chicken breasts in a resealable plastic bag.
- Pour the marinade over the chicken, seal the bag, and turn to coat.
- Marinate in the refrigerator for at least 4 hours, or up to 24 hours, turning occasionally.
- While the chicken marinates, prepare the vegetables. In a large bowl, combine 1 cucumber (diced), 1 pint cherry or grape tomatoes (halved), and 1/2 red onion (thinly sliced).
- Preheat grill to medium heat.
- Remove chicken from marinade and discard marinade.
- Grill chicken for 12-15 minutes, or until cooked through and no longer pink, turning once halfway through.
- Transfer grilled chicken to a cutting board and let rest for 5 minutes before slicing into bite-sized pieces.
- Add the sliced chicken to the bowl with the cucumber mixture and toss gently to combine.
- Serve the salad immediately on a bed of mixed greens (optional).
- Top with 1/2 cup crumbled feta cheese and 1/4 cup Kalamata olives (halved).
- Drizzle with your favorite Greek salad dressing (or a simple lemon vinaigrette) before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
28g
Fat
20g
Carbs
4g
