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Lemon-Dill Greek Chicken Salad

Lemon-dill Greek chicken salad

4
Points®
Total Time
1 hr 35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
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 flavor and color. Marinating the chicken in lemon juice and olive oil before grilling tenderizes the meat and imparts a citrusy note that complements the dressing.

Ingredients

Cooking spray

4 spray(s)

Olive oil

1½ Tbsp, extra-virgin

Lemon zest

2¼ tsp

Fresh lemon juice

4½ Tbsp

Jarred minced garlic

1½ tsp

Table salt

1 tsp

Black pepper

¾ tsp

Uncooked skinless boneless chicken breast

1 pound(s), 4 (4-oz) breasts

Romaine lettuce

4 cup(s), shredded, shredded

Canned drained chickpeas

1 cup(s), drained and rinsed

Roasted red peppers (packed in water)

½ cup(s), finely chopped

English cucumber

1 cup(s), halved and thinly sliced

Olives

8 olive(s), medium, Kalamata, pitted, sliced

Crumbled feta cheese

¼ cup(s)

Dill

4½ Tbsp, fresh, chopped

Lemon

½ item(s), large, cut into wedges

Instructions

  1. 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.
  2. Coat a grill rack or grill pan with cooking spray. Preheat the grill to medium-high.
  3. 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.
  4. 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.
  5. Serving size: 1½ cups salad, 1 chicken breast, and 1 tbsp each olives and feta

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