Greek Lemon-Dill Grilled Chicken Salad

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



6 Tbsp

olive oil

1½ Tbsp, extra-virgin

lemon zest

2¼ tsp, *

fresh lemon juice

4½ Tbsp

minced garlic

1½ tsp

table salt

1 tsp, or to taste

black pepper

¾ tsp, 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

canned drained chickpeas

1 cup(s), rinsed and drained

roasted red peppers (packed in water)

½ cup(s), diced

English cucumber(s)

1 cup(s), sliced


8 medium, Kalamata, sliced

crumbled feta cheese

¼ cup(s)


4½ Tbsp, 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.

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