Juicy grilled chicken tops a bed of crisp romaine, cucumbers, tomatoes, and Kalamata olives. Tossed in a zesty lemon-herb vinaigrette and finished with crumbled feta, it’s a refreshing and hearty meal.
Protein-packed grilled chicken with a tangy Greek salad – a fiber-rich meal that's light and fresh!
This american dish is perfect for lunch. With 640.1 calories and 48.4g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp black pepper (freshly ground, divided)
1 large head romaine lettuce (washed and chopped)
1 large cucumber (chopped)
2 medium tomatoes (chopped)
0.5 medium red onion (thinly sliced)
0.5 cup kalamata olives (pitted)
1 cup feta cheese (crumbled, from a block)
Instructions
1
Marinate the Chicken
Pat the chicken breasts dry with a paper towel. In a medium bowl or a resealable plastic bag, combine the chicken with 2 tbsp olive oil, 2 tbsp of the lemon juice, 1 tsp of the dried oregano, the garlic powder, 0.75 tsp of the salt, and 0.5 tsp of the black pepper.
Toss well to ensure the chicken is evenly coated.
Let it marinate at room temperature for at least 30 minutes, or for up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Vinaigrette
While the chicken marinates, prepare the dressing. In a small jar with a tight-fitting lid, combine 1/3 cup extra virgin olive oil, 1/4 cup red wine vinegar, the remaining 2 tbsp lemon juice, 1 tsp Dijon mustard, the remaining 1 tsp dried oregano, the remaining 0.5 tsp salt, and the remaining 0.25 tsp black pepper.
Seal the jar and shake vigorously until the dressing is well emulsified. Set aside.
3
Grill the Chicken
Preheat your grill or a grill pan over medium-high heat (around 400-450°F or 200-230°C). Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the hot grill.
Grill for 6-8 minutes per side, or until the chicken is cooked through and has beautiful grill marks. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
Transfer the grilled chicken to a cutting board and let it rest for 5-10 minutes. This is crucial for keeping it juicy.
4
Assemble the Salad
In a large salad bowl, combine the chopped romaine lettuce, cucumber, tomatoes, thinly sliced red onion, and pitted Kalamata olives.
Slice the rested chicken against the grain into strips or bite-sized pieces.
5
Toss and Serve
Just before serving, give the vinaigrette another shake and pour about half of it over the vegetables. Toss gently to coat.
Add the sliced grilled chicken to the bowl, top with the crumbled feta cheese, and drizzle with a little more dressing if desired.
