Grilled Greek Chicken Salad
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.
Servings 4
Calories 199kcal
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.
Notes
Use a grill basket and you won't have to skewer the chicken.
Nutrition
Calories: 199kcal | Carbohydrates: 5g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1296mg | Potassium: 552mg | Fiber: 1g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 1mg