This grilled Greek chicken salad was one of those “throw-a-few-things-together” dishes. I had some chicken sitting around that I needed to use up. And some Greek yogurt. And I was in a Greek mood… at least in a mood for Greek tastes. The combination of the grilled marinated chicken and the vinaigrette worked very well. The chicken was very tender and moist, while the vinaigrette had a nice vinegar and Dijon flavor. Although not a traditional salad like you might order in your favorite restaurant, it hit the spot and satisfied my Greek cravings.
You Can Skip The Skewers
I skewered the chicken pieces and then grilled them on my Weber grill. My wife isn’t a fan of grilled foods that have holes in them. Next time I’ll butterfly the chicken breast and marinate and grill it whole. No holes. Even better grilled Greek chicken salad.
You can also cut the marinated chicken into pieces and place it into a vegetable basket. This makes grilling easy. No worries about skewers. And cleanup is easy. Just toss the basket into the dishwasher.
Also try my oriental chicken salad.
Grilled Greek Chicken Salad
Ingredients
For the salad
- Grilled Greek chicken see below
- Vinaigrette see below
- Greens
- Kalamata olives sliced
- Cucumber sliced
- feta cheese crumbled
For the chicken
- 8 ounce Greek yogurt
- ⅓ cup crumbled feta cheese
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried rosemary crushed
- 1 pound chicken breast boneless, skinless (or tenderloins) cut into 1" pieces
For the vinaigrette
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ cup red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup olive oil
Instructions
For the chicken
- Combine all ingredients except chicken in a large resealable baggie. Seal and shake to mix well. Add chicken and refrigerate for 3 hours.
- Shake off excess marinade. Place chicken pieces onto bamboo skewers that have been soaked in water for at least 30 minutes and grill, turning occasionally, on all sides until done.
For the vinaigrette
- Place all ingredients in a small jar. Cover. Shake until well combined.
For the salad
- Top greens with chicken, olives, Feta and cucumber. Serve with the vinaigrette.
Nutrition
Nutritional values are approximate.
