Greek Salad Recipe with Grilled Lemon Chicken

Working full time on my blog has had me eating all sorts of amazing things lately.  The best part of having a food blog actually is that you get to eat your work.  With my busy-ness lately in the Emeril #SeriousSandwich cookalong, I’ve been slacking on my salad recipes. The streak ends today.  We’re going to back salads on Mondays.  I figured that’s a good, healthy way for us to all start the week.

Greek Salad This week I’ve got a Greek salad recipe for you.  Even better – it’s topped with grilled chicken marinated in lemon (you’re welcome!). This salad is packed with flavorful crunchy, creamy, tasty ingredients.  I love a good Greek salad, and this one of course did not disappoint.  Let’s walk through the ingredients, and then get on the recipe!

I start this recipe by marinating the chicken.  When I was shopping for the chicken for this recipe at Whole Foods, I noticed they sold breasts already sliced and on wooden skewers. Perfect!  Since I was grilling this anyway, I knew the skewers would come in handy.  And I didn’t have to cut up raw chicken – which I know most of us abhor in some way or another.  I like marinating the chicken very simply in lemon juice, zest, and cayenne.  It’s perfect.  There’s so much flavor in this dish that you just need a little bit of zing added to the chicken.

Marinating ChickenOne thing to remember when marinating this chicken, if it’s on a  skewer, is to submerge your skewer completely in the marinating liquid. If you’re using a real flame-fueled grill and your skewers are not moist, they will catch on fire.  I used my trusty stove top cast iron grill so I didn’t need to worry about direct flames, but it’s still a good idea to keep the skewers moist.

If you’re really paying attention, you may notice that this dressing is very similar (ok, identical) to the dressing I made for the Candied Walnut, Frisee and Apple Salad recipe.  I can’t help it.  It’s just soooo good.  White balsamic vinegar is my favorite.  If you’ve got a vinegar you prefer, go ahead and use it – white wine, red wine, cane, sherry – all these vinegars would go well with this salad.

Now for my favorite part – the toppings!  I’ve used a classic mixture of Greek salad ingredients – tomato, cucumber, feta, kalamatas, red onion and oregano. I love this combination.  You’ll notice that I kept the cucumber skin on.  I only recommend doing this if you’re using an English cucumber.  But really, prepare it how you want.  If you don’t like cucumber skin, take it off.  It’s important that this salad be how you want it!

Greek Salad Toppings

I recommend using a good quality of block feta so you can cube it.  Good quality feta is best anyways.  I just liked the idea of cubes instead of crumbles.  Definitely translated into a prettier picture.  Make sure when you’re buying the kalamatas that you get them already pitted.  Pitting olives can be a pain.  Finally, I did just use dry oregano, and it worked out fine.  It’s only a tiny bit spread between the two salads so it works out well.

Dole Mediterranean Lettuce Blend

Finally, the base of the salad.  I chose Dole’s Mediterranean salad blend because it’s a mix of firm and tender salad greens: escarole, leaf lettuce, radicchio, and endive. Also, since this is a Greek salad, it seemed a good, endemic choice.  I also like that it has the radicchio not only for the firm texture but also for a color contrast to the rest of the green salad base.

Greek Salad

Well now that we’re all hungry, on to the recipe!

Yield: 2 salads

Greek Salad Recipe with Grilled Lemon Chicken

This easy to make Greek salad recipe is topped with a variety of fresh ingredients and best of all, grilled chicken marinated in lemon juice and zest.

Ingredients:

Grilled Chicken:
  • 1 pound chicken boneless, skinless chicken breasts cut into strips
  • 1 lemon, both juice and zest
  • 2 tablespoons light olive oil
  • 1 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
White Balsamic Vinaigrette:
  • 3 tablespoons light olive oil
  • 1 tablespoon white balsamic vinegar
  • 1/4 teaspoon Dijon mustard
  • Kosher salt, pinch
Salad Toppings:
  • 1 cup diced tomato
  • 1 cup quartered and thick-sliced English cucumber
  • 1/2 cup cubed feta cheese
  • 1/4 cup thin sliced red onion
  • 1 teaspoon dried oregano
  • 1-8 ounce package Dole Mediterranean blend (or your favorite leafy lettuce blend)

Method:

  1. Start by marinating the chicken - combine chicken with all ingredients in the "grilled chicken" section above. Chill for 30 minutes in marinade.
  2. While chicken is marinating, prepare the rest of the ingredients - dressing and salad toppings. Once those are done set aside until ready to plate up.
  3. Before grilling the chicken, heat a stove top griddle for about 3 minutes over medium heat. If you don't have a stove top griddle, you can pan-sauté the chicken.
  4. Grill the chicken for 5 minutes on each side to make sure it is cook through. Also, make sure to sear all the edges of the chicken so that no parts go uncooked.
  5. Once the chicken is finished, set aside until plate up.
  6. Divide the bag of lettuce between two plates and top each with half of the ingredients.
  7. Drizzle dressing liberally over both salads (shake the container before doing so).
  8. Top with grilled chicken and enjoy.

Recipe can easily be modified to vegetarian by omitting the chicken. Recipe can be made vegan by additionally omitting the feta cheese.

Prep:30 minutes

Cook:15 minutes

Total:45 minutes

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