This is my best friend Sarah’s go-to salad recipe! Ya, that Sarah… 🙂
Being the co-founder of HappiHomemade, she had intended to post this Grilled Chicken Greek Salad years ago.
But you know how that goes…almost 3 years later and she has now moved on to her own blog and I am just now sharing this delicious and simple recipe with you.
Oh well, better late than never!
This salad can be eaten several different ways; with chicken, quinoa, avocado, or with or without all three. It just depends on your mood and what you have on hand.
Want to know a little secret…You literally CANNOT mess up this Grilled Chicken Greek Salad.
Isn’t that comforting? NO matter how you prepare it, what ingredients you do or don’t use, it will be ahhhhmazing. Promise!
It’s the perfect BBQ side dish or complete meal for lunch of dinner. If you don’t have Kalamata olives use manzanilla (the green ones with pimentos…YUM!) or skip the feta and use my all-time favorite, crumbled goat cheese.
As you can see, this salad is forgiving. And don’t be afraid to add in additional veggies. I have thrown in leftover cauliflower and broccoli florets with much success.
The more veggies the merrier, I always say.
Okay, I haven’t actually said that before, but hey, it seems to fit.
Sarah and I choose to “dress & season” this Grilled Chicken Greek Salad once it is plated. As you will see, once the salad sits in the fridge for a day or two (psstttt…this recipe keeps for DAAYYYSSS woot woot!) there is excess liquid in the bottom of the bowl from the delicious cucumbers and tomatoes.
For that reason, we drizzle the olive oil, balsamic vinegar, and salt and pepper once we have it arranged on our plates.Skinny Greek Salad with Grilled Chicken #easy #glutenfree #cleaneating #lunch #dinner Click To Tweet
If you are wanting a little more protein, carbs, and fat in this dish, spread 1/2 cup cooked quinoa on the bottom of your plate followed by a healthy portion of this Skinny Greek Salad, top with a few slices of avocado, and drizzle and season appropriately to complete. Voila! You will be amazed at how full you are by the time your plate is empty.
Not to mention how happy your tummy is. 😉
Grilled Chicken Greek Salad
- 1 cutting board
- 1 knife
- 2 cucumbers
- 4 Roma tomatoes
- 1/2 red onion, sliced
- 1 cup Kalamata olives, halved (4 oz jar)
- 1/2 cup crumbled feta cheese
- 2 large sprigs fresh fresh oregano, chopped (or 1 tsp dried)
- 6 large leaves basil, julienned (or 1 tsp dried)
- 2 chicken breasts, cooked and chopped into 1/2 inch cubes
- balsamic vinegar
- extra virgin olive oil
- salt & pepper
- Cut cucumbers and tomatoes in half lengthwise, then quarter and slice.
- Toss cucumber, tomato, onion, feta, olives, chicken, basil and oregano in a medium sized bowl. Gently mix.
- Once plated, drizzle with oil and vinegar. Sprinkle with salt and pepper to taste.
- Refrigerate leftovers in an air-tight container.