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. Swap fresh peppers for roasted peppers if desired. Marinating the chicken in water, oil, lemon zest and juice, garlic, salt, and pepper before grilling it tenderizes the chicken and infuses a zesty garlic flavor. This same marinade does double-duty as the salad's dressing. You can marinate the chicken in the morning and then come home ready to prepare it for dinner. This ultimate one-dish meal makes a great weeknight dinner and leftovers are delicious for lunch.



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

4 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.