Grilled Chicken Greek Salad

I love a great Greek salad.   The mixture of kalamata olives, cucumber, feta and a tangy dressing, is just downright awesome!  I have been reworking my recipes to lower my salt and calorie intake.  Who knew that years of cheese, bacon and beer would not so great on my body.  I had no clue.  Haha.  Well it has caught up with me and it is time for me to try to shred some excess calories and salt via new recipes.  The only problem is that low calorie and low sodium food usually tastes like crap.  Well I have been trying a ton of new recipes.  Most of which sucked.  So that is why I have been a little absent from the blog.  Well this recipe is a winner.  The flavors are so strong and delicious you will not miss the added salt.  The salt in the feta and olives is enough to season the entire dish.  As for calories, this recipe is not super low in calories, but it is not too shabby on calories.

Grilled Chicken Greek Salad

In a bowl combine the lemon juice, olive oil, oregano and pepper.  Mix together and then pour into a zip top bag. Refrigerate for at least 30 minutes and up to 4 hours.  I would not go past 4 hours due to the acid in the lemon juice.

In a mason jar or salad dressing jar combine the olive oil, red wine vinegar, lemon juice, garlic, oregano and pepper. Use right away or refrigerate till ready to use.  If you refrigerate it, remove it from the fridge about 30 minutes before you want to use it.

Time to prep the salad.

Peel and slice an English cucumber.  Dice a red onion. Half the cherry tomatoes.  Place each vegetable into a covered container and refrigerate until ready to assemble the salad.

Preheat your grill grill to medium/high heat.  Cook the chicken breasts for 5-6 minutes a side or until the temperature reads 165 degrees and the juices run clear.

Remove the chicken from the grill and let rest for 2 minutes.  Then thinly slice.

Assemble the salad by placing the romaine lettuce into a large bowl.  Then add the olives, feta, onions, tomatoes and cucumber to the bowl.  Add 1/2 of the mixed dressing and toss the salad.

Then top the salad with sliced chicken.

Serve the salad with extra dressing so that each person can add as much as they desire.

Print

Grilled Chicken Greek Salad

Prep Time

1 hr

Cook Time

14 mins

Total Time

1 hr 14 mins

 

A delicious and simple Greek salad.

Course: Salad

Cuisine: Greek

Servings: 4

Author: Rex

Ingredients

Chicken Marinade

• 4 boneless skinless chicken breasts
• 2 tbs extra-virgin olive oil
• 1 lemon juiced
• 1 tsp dried oregano
• 1/4 tsp black pepper

Greek Salad Dressing

• 1/4 cup extra-virgin olive oil
• 1 lemon juiced
• 2 tbs red wine vinegar
• 2 cloves garlic minced
• 1 tsp oregano dried
• 1/4 tsp black pepper

Salad

• 1 bag romaine hearts
• 1 English Cucumber peeled and sliced
• 6 ounces cherry tomatoes
• 1/2 red onion sliced
• 1/2 cup kalamata olives pitted
• 1/4 cup feta cheese

Instructions

1. In a bowl combine the lemon juice, olive oil, oregano and pepper. Mix together and then pour into a zip top bag. Refrigerate for at least 30 minutes and up to 4 hours. I would not go past 4 hours due to the acid in the lemon juice.
2. In a mason jar or salad dressing jar combine the olive oil, red wine vinegar, lemon juice, garlic, oregano and pepper. Use right away or refrigerate till ready to use. If you refrigerate it, remove it from the fridge about 30 minutes before you want to use it.
3. Time to prep the salad.
4. Peel and slice an English cucumber. Dice a red onion. Half the cherry tomatoes. Place each vegetable into a covered container and refrigerate until ready to assemble the salad.
5. Preheat your grill grill to medium/high heat. Cook the chicken breasts for 5-6 minutes a side or until the temperature reads 165 degrees and the juices run clear.
6. Remove the chicken from the grill and let rest for 2 minutes. Then thinly slice.
7. Assemble the salad by placing the romaine lettuce into a large bowl. Then add the olives, feta, onions, tomatoes and cucumber to the bowl. Add 1/2 of the mixed dressing and toss the salad.
8. Then top the salad with sliced chicken.
9. Serve the salad with extra dressing so that each person can add as much as they desire.

Recipe Notes

Adapted from Dave Lieberman - http://www.foodnetwork.com/recipes/dave-lieberman/greek-salad-with-oregano-marinated-chicken-recipe2.html

Adapted from Dave Lieberman – http://www.foodnetwork.com/recipes/dave-lieberman/greek-salad-with-oregano-marinated-chicken-recipe2.html