SW Greek Lemon-Dill Grilled Chicken Salad
4
Points®
Total time: 33 min • Prep: 18 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A fabulous Greek salad with a few tasty additions like chickpeas and fresh dill.
Ingredients
Water
6 Tbsp
Olive oil
1½ Tbsp, extra-virgin
Lemon zest
2¼ tsp, *
Fresh lemon juice
4½ Tbsp
Jarred minced garlic
1½ tsp
Table salt
1 tsp, or to taste
Black pepper
¾ tsp, freshly ground
Uncooked skinless boneless chicken breast
1 pound(s), four 4-oz pieces
Cooking spray
2 spray(s)
Romaine lettuce
1 pound(s), thickly shredded
Canned chickpeas (low sodium)
8 oz, rinsed and drained
Roasted red peppers (packed in water)
4 oz, diced
English cucumber
8 oz, sliced
Olives
1 oz, Kalamata, sliced
Crumbled feta cheese
2 oz
Dill
4½ Tbsp, fresh, chopped
Lemon
½ item(s), large, cut into wedges for garnish
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.