Greek Grilled Chicken Salad

Monday, June 1st 2015, 1:47 pm
By: News On 6


3 tablespoons red wine vinegar

6 tablespoons extra virgin olive oil

2 tablespoons chopped fresh oregano

1 tablespoon minced garlic

1 teaspoon salt, divided

¼ teaspoon ground black pepper, divided

3 boneless, skinless chicken breasts

10 ounces (6 cups) romaine lettuce, torn into bite-size pieces

½ English cucumber, quartered lengthwise and sliced

1 cup grape tomatoes, sliced lengthwise

¼ small red onion, sliced lengthwise

¼ cup pitted kalamata olives, halved lengthwise

½ cup crumbled feta cheese

4 lemon wedges


1.      Preheat grill to medium. Pour vinegar into a large bowl. Slowly whisk in oil until incorporated and thickened. Whisk in oregano, garlic, ½ teaspoon salt and 1/8 teaspoon of pepper.

2.      Coat chicken with cooking spray; sprinkle with remaining ½ teaspoon salt and 1/8 teaspoon pepper. Grill until browned on both sides and juices run clear (155°F internal temperature), 5 to 6 minutes per side.

3.      Immediately transfer hot grilled chicken to a bowl and toss to coat in the vinegar mixture. Let cool for 5 minutes. Slice chicken on a slight diagonal and return to the bowl to coat. Remove coated chicken to a plate.

4.      Add lettuce, cucumber, tomatoes, onion, olives, and feta to the bowl with the vinegar mixture and toss to coat. Remove the salad to a platter or plates. Arrange the sliced chicken over the top and serve with lemon wedges for serving.

TIP: For a grilled garnish, grill the lemon wedges cut-side down until they're nicely browned, 1 to 2 minutes per side. Serve with the salad and squeeze over it.

Prep Time: 25 minutes    Cook Time: 10 minutes