Greek Salad with Lemon-Herb Grilled Chicken and Creamy Greek Dressing

I have been craving Mediterranean flavors lately, so when it turned into a warm day yesterday, I decided to make a big Greek salad with lemon-herb grilled chicken and creamy Greek dressing for dinner. I marinated the chicken breasts in lemon juice, olive oil, fresh dill, oregano, garlic, and crushed red pepper flakes for an hour before cooking them in my grill pan. To make the salad extra special, I made a creamy Greek dressing instead of my usual lemon vinaigrette.

Greek Salad with Lemon-Herb Grilled Chicken and Creamy Greek Dressing

Lemon-Herb Chicken:

• Juice from 1 large lemon
• 2 tbsp olive oil
• 1 tsp fresh dill, chopped
• 1 tsp fresh oregano, chopped
• 2 cloves of garlic, minced
• Pinch crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 2 boneless, skinless chicken breasts, trimmed of excess fat

Salad:

• 3 cups mixed baby greens
• 3 cups romaine lettuce, chopped
• ½ English cucumber, chopped
• A handful of cherry tomatoes, halved
• ½ cup of garbanzo beans, drained & rinsed
• ¼ cup Kalamata olives
• ¼ red onion, thinly sliced
• Roasted beets, sliced, to taste
• Feta cheese crumbles, to taste
• Pepperoncini, to taste
• Creamy Greek dressing

How to Make a Greek Salad with Lemon-Herb Grilled Chicken and Creamy Greek Dressing

Make the creamy Greek dressing – click the link for the recipe. Cover and refrigerate to allow flavors to mingle.

Make the marinade by combining the lemon juice, olive oil, fresh dill, fresh oregano, minced garlic, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste in a large zip-lock bag. Seal and shake well to combine.

Prepare the chicken by cutting off the thin portion of the bottom couple of inches of the chicken breast. Cut each remaining portion of the chicken breast in half lengthwise.

Place the chicken pieces into the marinade. Seal and mix until the chicken is evenly coated. Refrigerate 45 minutes.

Remove from the refrigerator and set it aside for 15 minutes before cooking.

Cook the chicken by heating a grill pan coated with cooking spray over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, or until golden brown.

Flip and continue cooking for 3-4 minutes, or until cooked through according to a meat thermometer.

Place the chicken on a cutting board and let it rest for at least 3-4 minutes before slicing.

Prepare the salad by combining the mixed greens and romaine lettuce in a large bowl.

Top with some cucumber, tomatoes, garbanzo beans, kalamata olives, red onion, feta cheese, pepperoncini, beets, and slices of grilled chicken.

Drizzle some of the creamy Greek dressing on the salad to taste.

Serve immediately. Enjoy.