Lemon-Dill Greek Chicken Salad
1 hr 35 min
This dish takes the foundation of a classic Greek salad and builds it up into a satisfying meal. Grilled chicken and chickpeas add protein, while roasted red peppers bring extra flavour and colour. Marinating the chicken in lemon juice and olive oil before grilling tenderizes the meat and imparts a citrusy note that complements the dressing.
1½ tbsp(s), extra-virgin
2¼ tsp(s), finely grated
Fresh lemon juice
4½ tbsp(s), finely grated lemon zest, plus 67 ml (4½ tbsp) juice (from 2 lemons)
Uncooked boneless skinless chicken breast(s)
1 pound(s), four 4-oz pieces
4 cup(s), shredded
Canned drained chickpeas
1 cup(s), rinsed
Roasted red peppers (packed in water)
½ cup(s), finely chopped
1 cup(s), halved and thinly sliced
8 medium, Kalamata, pitted, sliced
Crumbled feta cheese
4½ tbsp(s), chopped
½ medium, cut into wedges for garnish
- In a large bowl, combine the oil, lemon zest and juice, garlic, salt, black pepper, and 6 tbsp water. Reserve 1⁄4 cup of the dressing. Add the chicken to the bowl and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours. Cover and refrigerate the remaining lemon dressing.
- Coat a grill rack or grill pan with cooking spray. Preheat the grill to medium-high.
- Transfer the chicken to the grill. (Discard the marinade.) Grill the chicken until cooked through, 10 to 15 minutes, turning as needed. Transfer to a cutting board and thinly slice.
- Arrange the lettuce on a serving platter. Top with the chickpeas, red peppers, cucumber, chicken, olives, and cheese. Stir the dill into the reserved lemon dressing. Drizzle over the salad. Serve with the lemon wedges.
- Yields about 1 1/2 cups salad, 1 chicken breast and 1 tablespoon each olives and feta per serving.