Description
A vibrant 30-minute Greek-inspired grilled chicken salad featuring a lemony, garlicky vinaigrette that doubles as a marinade and dressing. This fresh and satisfying meal combines juicy grilled chicken breast, crisp vegetables, tangy feta cheese, and optional grilled pita bread for a perfect summer dinner.
Ingredients
Scale
For the Dressing and Marinade
- 1/2 cup extra-virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast cutlets
For the Salad
- 1 English cucumber
- 3 to 4 vine-ripened tomatoes
- 1 green bell pepper
- 1/4 red onion
- 1 cup crumbled feta cheese
- 1/4 cup chopped parsley, optional
For Serving
- Grilled pita bread, optional
Instructions
- Make the Dressing and Marinade: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and black pepper. Shake vigorously to mix all ingredients thoroughly.
- Marinate the Chicken: Place the chicken cutlets in a large bowl and pour in half of the dressing. Use tongs to toss the chicken until well coated. Let it sit for 5 minutes to absorb the flavors.
- Preheat the Grill: While the chicken marinates, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Grill the Chicken: Remove chicken from the marinade and place it on the grill. Cook for 4 to 5 minutes per side, until the chicken is golden brown, grill marks form, and it reaches an internal temperature of 165°F. Transfer to a plate or cutting board and let rest for 5 minutes.
- Prepare the Vegetables: While the chicken rests, chop the cucumber, tomatoes, and bell pepper into 3/4-inch chunks, and thinly slice the red onion for the salad.
- Assemble the Salad: Cut the grilled chicken into bite-sized chunks and transfer to a large serving bowl. Add the chopped vegetables, crumbled feta, the remaining half of the dressing, and parsley if using. Toss everything gently to coat with the dressing.
- Serve: Serve the salad with grilled pita bread on the side, if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- The lemony vinaigrette acts both as a marinade and salad dressing, adding bright, fresh flavors.
- Use fresh, ripe vegetables for the best texture and taste.
- Grilled pita bread is optional but makes a great accompaniment to the salad for a fuller meal.
- Allowing the chicken to rest after grilling helps retain its juices for better flavor and texture.
- Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 676 kcal
- Sugar: 8 g
- Sodium: 836 mg
- Fat: 42 g
- Saturated Fat: 11 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 61 g
- Cholesterol: 178 mg
