Grilled Greek Chicken Salad Recipe

Name: Grilled Greek Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves or 1 1/4-1 1/2 lbs boneless skinless chicken breast halves; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed; 2 garlic cloves, minced; 1/4 teaspoon ground black pepper; 3 medium cucumbers, seeded and coarsely chopped; 2 tomatoes, coarsely chopped; 1/2 cup sliced red onion; mixed salad green (optional); 1/3 cup bottled reduced-calorie cucumber salad dressing (creamy); 1/2 cup crumbled feta cheese or 2 ounces feta cheese; 1/4 cup pitted kalamata olives or 1/4 cup ripe olives

Servings: persons

4 boneless skinless chicken breast halves or 1 1/4-1 1/2 lbs boneless skinless chicken breast halves
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 garlic cloves, minced
1/4 teaspoon ground black pepper
3 medium cucumbers, seeded and coarsely chopped
2 tomatoes, coarsely chopped
1/2 cup sliced red onion
mixed salad green (optional)
1/3 cup bottled reduced-calorie cucumber salad dressing (creamy)
1/2 cup crumbled feta cheese or 2 ounces feta cheese
1/4 cup pitted kalamata olives or 1/4 cup ripe olives

1
1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
2
2. Meanwhile, in a medium bowl, toss together cucumbers, tomatoes, and red onion.
3
3. Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once.
4
4. Transfer chicken to a cutting board; cut into bite-size pieces. Toss with cucumber mixture. If desired, serve on salad greens. Drizzle salad dressing over. Sprinkle with feta cheese and olives.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves or 1 1/4-1 1/2 lbs boneless skinless chicken breast halves, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed, and more.

Yes, Grilled Greek Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Greek Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions