Greek Grilled Chicken Salad

Greek grilled chicken salad with tender marinated chicken, fresh Romaine, cherry tomatoes, cucumber, bell peppers, Kalamata olives, and feta. This protein-packed Mediterranean salad is perfect for healthy lunches, light dinners, or meal prep. Drizzle with homemade Greek dressing for bright, authentic flavor.

Ingredients

For the Chicken Marinade:

• 1 cup Greek yogurt
• Juice of 1 large lemon
• 2 tbsp extra virgin olive oil (plus more for cooking)
• 2 tbsp red wine vinegar
• 3 garlic cloves, minced
• Kosher salt, to taste
• Black pepper, to taste
• 1 tbsp oregano
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• Pinch of cayenne pepper (optional)
• 1.5 lb chicken tenders

For the Salad:

• Homemade Greek dressing (see recipe)
• 8 oz hearts of Romaine lettuce, chopped
• 10 oz cherry or grape tomatoes, halved
• 1 bell pepper, any color, cored and chopped
• 1 English cucumber, sliced into rounds or diced
• 2 shallots, thinly sliced
• Kalamata olives, pitted, to your liking
• Greek feta blocks, to your liking

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Instructions

1. Marinate the chicken: In a large bowl, combine Greek yogurt, olive oil, lemon juice, red wine vinegar, garlic, salt, pepper, oregano, paprika, cumin, coriander, and cayenne (if using). Add chicken tenders and coat thoroughly. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
2. Prepare the dressing: Make your homemade Greek dressing and set aside.
3. Assemble the salad base: In a large bowl, combine lettuce, cherry tomatoes, bell pepper, cucumber, shallots, and Kalamata olives. Add 4 tablespoons of Greek dressing and toss to coat. Leave some dressing (about 3 tablespoons) for later. Add feta cheese as desired.
4. Cook the chicken: Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Shake off excess marinade from the chicken and cook undisturbed for 5 minutes until browned. Flip and cook an additional 5 minutes, or until fully cooked. For outdoor grilling, cook chicken over medium-high heat until done.
5. Assemble the salad: Divide the salad among serving bowls. Top each portion with cooked chicken and drizzle remaining dressing over the chicken. Serve immediately.

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Why You’ll Love This Recipe

This Greek grilled chicken salad combines tender, flavorful chicken with fresh vegetables and tangy feta. It’s a nutritious, protein-rich meal perfect for lunch, dinner, or a Mediterranean-inspired menu.

Tips

• Marinate chicken for at least 30 minutes for the best flavor.
• Use fresh herbs like oregano or parsley for added aroma.
• Shake off excess marinade before cooking to prevent sticking.
• Reserve some dressing to drizzle over the cooked chicken for extra flavor.

Variations and Substitutions

• Protein: Swap chicken tenders for chicken breast, thigh, or grilled tofu.
• Greens: Use arugula, spinach, or mixed greens instead of Romaine.
• Cheese: Use crumbled goat cheese or shredded mozzarella for variation.
• Vegetables: Add roasted red peppers, artichoke hearts, or avocado.

FAQs

Can I make this ahead of time?
Yes, marinate the chicken overnight and prep the salad ingredients ahead. Cook chicken just before serving for freshness.

Can I grill the chicken instead of pan-frying?
Absolutely. Grill over medium-high heat for similar results with a smoky flavor.

Is this salad suitable for meal prep?
Yes, store salad and dressing separately from cooked chicken to maintain crispness.

Serving

Serve the salad as a main course with warm pita bread or as part of a larger Mediterranean spread.

Suggestions

• Pair with a lemony yogurt sauce for extra creaminess.
• Add a sprinkle of toasted pine nuts for crunch.
• Serve with olives and fresh herbs for a colorful, flavorful presentation.
• Enjoy as a healthy lunch, dinner, or light summer meal.