Description
A vibrant and refreshing Greek-inspired grilled chicken salad featuring a lemony garlic vinaigrette that serves as both marinade and dressing. Packed with fresh veggies, flavorful feta, and grilled to perfection, this 30-minute dinner is perfect for summer meals.
Ingredients
Scale
For the Dressing and Marinade
- 1/2 cup extra-virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast cutlets
For the Salad
- 1 English cucumber
- 3 to 4 vine-ripened tomatoes
- 1 green bell pepper
- 1/4 red onion
- 1 cup crumbled feta cheese
- 1/4 cup chopped parsley, optional
- Grilled pita bread, for serving, optional
Instructions
- Prepare the dressing and marinade: In a jar with a tight-fitting lid, combine olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, kosher salt, and freshly ground black pepper. Shake vigorously to mix all ingredients thoroughly.
- Marinate the chicken: Place the chicken cutlets in a large bowl and pour in half of the prepared dressing. Use tongs to toss the chicken until it is well coated. Let it marinate for 5 minutes to absorb flavors.
- Preheat and oil the grill: While the chicken marinates, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Grill the chicken: Remove the chicken from the marinade and place it on the hot grill. Cook each side for 4 to 5 minutes until golden brown with grill marks and an internal temperature of 165°F is reached. Transfer to a plate or cutting board and let the chicken rest for 5 minutes to retain juices.
- Prepare the vegetables: While the chicken rests, chop the cucumber, tomatoes, and green bell pepper into 3/4-inch chunks. Thinly slice the red onion to add a sharp bite to the salad.
- Assemble the salad: Cut the grilled chicken into bite-sized chunks and place in a large serving bowl. Add chopped vegetables, crumbled feta cheese, remaining dressing, and optional chopped parsley. Toss everything gently to coat with the vinaigrette evenly.
- Serve: Serve the salad immediately with grilled pita bread on the side, if desired. Store any leftovers in an airtight container in the fridge for up to 3 days.
Notes
- The lemony garlic vinaigrette doubles as a marinade and salad dressing for an easy, flavorful meal.
- Use fresh, ripe vegetables for the best texture and taste in your salad.
- You can add olives or other Mediterranean ingredients like kalamata olives for extra authenticity.
- For a gluten-free option, omit the grilled pita bread or serve with gluten-free bread alternatives.
- Letting the chicken rest after grilling helps keep it juicy and tender.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 676 kcal
- Sugar: 8 g
- Sodium: 836 mg
- Fat: 42 g
- Saturated Fat: 11 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 61 g
- Cholesterol: 178 mg
