Grilled Greek Chicken Salad Archives

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.

Weber 3 Piece Stainless Steel Premium Tool Set…

Includes spatula, fork, and locking tongs
Soft-touch handles offer comfortable, non-slip…

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.

Weber Crafted® Roasting Basket, Stainless‑Steel…

Create food never thought possible in a grill with…
Designed to perfectly roast small, delicate food…

Also try my oriental chicken salad.

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4 from 1 vote

Grilled Greek Chicken Salad

Course Main

Cuisine Greek

Keyword chicken, grilled, salad

Prep Time 3 15

Cook Time 20

Total Time 3 35

Servings

Calories 199kcal

Author Mike

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.