Grilled Chicken Greek Salad Recipe

Balsamic vinegar and oil over fresh veggies and diced chicken.

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Grilled Chicken Greek Salad Recipe

Grilled chicken, fresh veggies, and a simple dressing combine to make a zest, filling, lettuce-less, protein-rich salad ready in about 20 minutes!

Prep Time20

Total Time20

Course: Leftovers, Lunch, Main Dish, Salad, Side Dish

Cuisine: greek

Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Low Salt

Servings: people

Calories: 424kcal

Author: Sammi Ricke

Cost: $6.00

Equipment

1 cutting board
1 knife

Ingredients

2 cucumbers, sliced and cut into quarters
4 Roma tomatoes, diced
1/2 red onion, thinly sliced
2 cooked chicken breasts, cut into 1/2 inch cubes (about 16 ounces)
1 cup Kalamata olives, halved (4 oz jar)
1/2 cup crumbled feta cheese
6 large leaves basil, julienned (or 1 teaspoon dried)
2 large sprigs fresh fresh oregano, chopped (or 1 teaspoon dried)
4 Tablespoons balsamic vinegar
2 Tablespoons extra virgin olive oil
salt & ground black pepper, to taste

Instructions

In a large bowl, add the cucumber, tomato, onion, chicken, olives, feta, basil and oregano.
2 cucumbers, sliced and cut into quarters, 4 Roma tomatoes, diced, 1/2 red onion, thinly sliced, 1 cup Kalamata olives, halved, 1/2 cup crumbled feta cheese, 2 large sprigs fresh fresh oregano, chopped, 6 large leaves basil, julienned, 2 cooked chicken breasts, cut into 1/2 inch cubes
Gently mix the veggies, chicken and herbs together until combined.
Once plated, drizzle with extra virgin olive oil (about 1/2 Tablespoon) and balsamic vinegar (about 1 Tablespoon). Sprinkle with salt and pepper to taste.
4 Tablespoons balsamic vinegar, 2 Tablespoons extra virgin olive oil, salt & ground black pepper, to taste
Refrigerate leftovers in an airtight container.

Video

Notes

Meal Prep Tip - If meal prepping this salad for the week, store the salad ingredients (veggies, chicken and herbs) in an airtight container (or four separate containers) in the fridge until ready to eat. Then drizzle with oil and vinegar and salt and pepper.

Storage Tips - The salad stores best without the oil and vinegar poured/mixed into the salad.

Dietary Tips - To make this meal vegetarian, omit the chicken and add 2 cups cooked quinoa to the salad or add separately to your plate and top with the prepared salad. Omit the chicken and quinoa all together if you want to serve as a side dish. Top the salad with avocado for added healthy fats!

Nutrition is calculated for 8 kalamata olives, 2 Tablespoons feta cheese, 1/2 Tablespoon extra virgin olive oil, and 1 Tablespoon balsamic vinegar.

Nutrition