This chicken-topped Greek salad is crisp, crunchy, and fresh with tangy Mediterranean flavor. It can be prepared in advance for weekday lunches or as a quick and healthy dinner.
We all intend to plan ahead for lunch, but too often we forget, which results in overindulging in more expensive than planned coworker lunches or making poor decisions at the drive-thru (ummm, suuuuure, I’ll take fries with that). Worse yet, we skip the mid-day meal entirely, which causes a snack attack of epic proportions as we enter the after-work building.
Preparing a few favorite ingredients for a filling and healthy lunch salad (that works for dinner, too) that I know will keep in the fridge the entire week through has helped me get through the what-to-eat-for-lunch dilemma.
The traditional Greek and Mediterranean flavors of kalamata olives, tangy feta cheese, and crunchy cucumbers are ingredients I crave on a daily basis. I’ve added two simple meal-prep recipes. This recipe is a riff on the traditional Greek salad and is topped with grilled chicken.
Greek Salad With Grilled Chicken
Grilled Chicken Greek Salad 🔗
Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken.
Total: 0 30min0
Serving Size: 1 of 10 servings
Nutrition Facts: servingSize 1 of 10 servings, calories 249, Fat 15g, Saturated Fat 5g, Carbohydrate 9g, Fiber 2g, Sugar 2g, Protein 20g, Cholesterol 70mg, Sodium 391mg
Ingredients:
- 1/3 cup extra-virgin olive oil, plus more, for the grill
- 2 large boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dried oregano
- 8 cups chopped romaine lettuce
- 1 cup sliced cucumber
- 1/2 cup pitted Kalamata olives
- 1/4 cup thinly sliced red onion
- 8 ounces feta cheese, broken into large chunks
- 2 pieces pita bread, for serving
Instruction:
- Prepare a grill for medium heat; lightly oil the grates.
- Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
- Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.
FAQ
What is the difference between a Greek salad and a Mediterranean salad?
Sliced cucumbers, tomatoes, green bell pepper, red onion, olives, and feta cheese make up a traditional Greek salad; I stick to this classic combination, just adding a few mint leaves for a fresh finish.
What pairs well with Greek salad?
A Greek salad is a traditional classic for a reason, so I don’t veer too far from the fundamentals. Here are the ingredients: Veggies – This dish is packed full of fresh vegetables like romaine lettuce, bell pepper, red onion, cherry or grape tomatoes, and cucumber.