Photo of Greek Lemon-Dill Grilled Chicken Salad by WW

Greek Lemon-Dill Grilled Chicken Salad

SmartPoints® value per serving
Total Time
33 min
18 min
15 min
A fabulous Greek salad with a few tasty additions like chickpeas and fresh dill.



6 tbsp(s)

Olive oil

1½ tbsp(s), extra-virgin

Lemon zest

2¼ tsp(s)

Fresh lemon juice

4½ tbsp(s)

Minced garlic

1½ tsp(s)

Table salt

1 tsp(s), or to taste

Black pepper

¾ pinch, freshly ground

Uncooked boneless skinless chicken breast(s)

1 pound(s), four 4-oz pieces

Cooking spray

2 spray(s)

Romaine lettuce

4 cup(s), shredded, thickly shredded

Chickpeas (15 oz)

1 cup(s), rinsed and drained

Roasted red peppers (packed in water)

½ cup(s), packed in water, diced

English cucumber(s)

1 cup(s), sliced, sliced


10 gm, Kalamata, sliced

Crumbled feta cheese

¼ cup(s)

Fresh dill

4½ tbsp(s), fresh, chopped


½ medium, cut into wedges for garnish


  1. In a small bowl, combine water, oil, lemon zest and juice, garlic, salt and pepper; remove 1/4 cup of dressing and place in a large zip-close plastic bag (or glass bowl).
  2. Add chicken to bag (or bowl) and turn to coat; seal bag (or cover bowl) and refrigerate at least 1 hour or up to 8 hours. Cover and refrigerate remaining lemon mixture for dressing.
  3. When ready to cook, off heat, coat grill or grill pan with cooking spray; preheat grill or grill pan over medium-high heat. Remove chicken from marinade; discard marinade.
  4. Grill chicken, turning as needed, until cooked through, about 10 to 15 minutes.
  5. Place lettuce on a serving platter; arrange vegetables, chickpeas, chicken, olives and cheese on top. Stir dill into reserved dressing; drizzle over salad. Yields about 1 1/2 cups salad, 1 chicken breast and 1 tablespoon each olives and feta per serving.


Swap fresh peppers for roasted peppers if desired.