Grilled greek chicken salad
3
Points®
Total time: 1 hr 38 min • Prep: 15 min • Cook: 8 min • Serves: 2 • Difficulty: Easy
Fresh, crisp and loaded with Mediterranean flavor, this Greek salad topped with grilled chicken makes a quick and healthy lunch or dinner. The chicken can be marinated in the morning and then grilled in the evening for dinner. You can also chop some of the vegetables in the morning to prepare ahead. The tanginess of the feta makes a nice balance to the olive oil-based marinade. We suggest using a block of feta cheese and crumble it yourself. The flavor is a little better than using crumbled feta cheese. Serve the salads with warm pita breads.
Ingredients
Water
3 Tbsp
Extra virgin olive oil
2 tsp
Lemon zest
1¼ tsp, grated
Fresh lemon juice
2½ Tbsp
Garlic
1 small clove(s), minced
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Uncooked boneless skinless chicken breast
½ pound(s), 2 (1/4-pound) breasts
Romaine lettuce
2 cup(s), shredded, thickly sliced
Canned chickpeas (low sodium)
½ cup(s), rinsed
English cucumber
½ cup(s), sliced
Roasted red peppers (packed in water)
¼ cup(s), diced
Olives
4 olive(s), medium, Kalamata variety, sliced
Crumbled feta cheese
2 Tbsp
Dill
2 Tbsp, fresh, chopped
Cooking spray
1 spray(s)
Instructions
1
To make marinade, whisk together water, oil, lemon zest and juice, garlic, salt, and pepper in small bowl. Transfer 2 tablespoons marinade to large zip-close plastic bag. Add chicken to bag. Squeeze out air and seal bag. Turn to coat and refrigerate at least 1 hour or up to 8 hours. Cover and refrigerate remaining marinade to use for dressing.
2
Remove chicken from marinade and discard marinade. Spray ridged grill pan with nonstick spray and set over medium-high heat. Place chicken in pan and cook, turning occasionally, until cooked through, about 8 minutes. Cut chicken into thick slices.
3
Meanwhile, divide lettuce evenly between 2 plates. Top evenly with chickpeas, cucumber, red peppers, and olives. Top each salad evenly with chicken. Sprinkle evenly with cheese. Stir dill into reserved marinade and drizzle evenly over salads. Serve at once.
4
Per serving (1 salad)
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