Greek-grilled chicken sandwich

Greek-grilled chicken sandwich

Total Time
34 min
18 min
6 min
Marinate chicken in a delicious mixture of oil, vinegar, dill, oregano, garlic pepper and salt and pepper for a tender and flavorful sandwich. This recipe has all the elements of a Greek salad but is served on a bun. The creamy feta spread can be a made ahead and would be great over baked potatoes. Cut each piece of chicken in half if it’s too big to fit on the roll. Each sandwich will then contain 2 pieces of chicken. Serve the chicken with a cucumber, tomato and feta salad.


Cooking spray

4 spray(s)

Uncooked boneless skinless chicken breast

1¼ pound(s), four 4 oz pieces

Olive oil

2 tsp

Red wine vinegar

1 tsp


1 tsp, fresh, chopped

Dried oregano

½ tsp

Kosher salt

½ tsp

Garlic powder

¼ tsp

Black pepper

tsp, freshly ground (or to taste)

Crumbled feta cheese


Fat free skim milk

1 Tbsp

Red onion

1 Tbsp, minced

Light hamburger bun

4 item(s), toasted


2 piece(s), romaine, cut in half


½ medium, cut into 4 slices


  1. Coat a grill or grill pan with cooking spray; preheat to medium-high.
  2. Pound chicken until about 1/4-inch thick; place on a large baking sheet.
  3. In a medium bowl, combine oil, vinegar, dill, oregano, salt, garlic powder and pepper; drizzle over chicken and flip to coat both sides. Let chicken sit for 10 minutes.
  4. Meanwhile, in a small bowl, combine cheese, milk and onion; mash together with a fork to make a spread.
  5. Grill chicken, flipping once, until browned and cooked through, about 2-3 minutes per side.
  6. Place chicken on toasted bun bottoms; spread each with 1 heaping Tbsp feta spread. Top each with 1 piece lettuce and 1 slice tomato; cover with bun tops.
  7. Serving size: 1 sandwich