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Photo of SW Greek Lemon-Dill Grilled Chicken Salad by WW

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 drained chickpeas

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.

Notes

Swap fresh peppers for roasted peppers if desired.

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