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

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

I have been craving Mediterranean flavors lately so when it turned into a really warm day yesterday, I decided to make a big Greek salad for dinner. I marinated some chicken breasts in a bit of lemon juice, olive oil, fresh dill and oregano, garlic, and crushed red pepper flakes for an hour before cooking them in my grill pan. I emptied the pantry and fridge for this salad and grabbed some kalamata olives, pepperocinis, and garbanzo beans along with some red onion, marinated beets, feta cheese, mixed greens, romaine lettuce, and cherry tomatoes. To make the salad extra special, I made a creamy Greek dressing instead of my usual lemon vinaigrette. I served this Greek salad buffet style, so we all loaded up our own bowl with the ingredients we wanted… I put every single ingredient on my salad, just the way I like it.

Greek Salad with Lemon-Herb Grilled Chicken and 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 place into the refrigerator to allow flavors to mingle.

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

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

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

Place the chicken pieces into the marinade. Seal and mix until the chicken is evenly coated. Refrigerator 45 minutes. Remove from the refrigerator and set aside for 15 minutes before cooking.

Heat 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 to cook for another 3-4 minutes, or until cooked through. Place on a cutting board and let the chicken rest for at least 3-4 minutes before slicing.

Place the mixed greens and romaine lettuce in a large bowl. Top with some cucumber, tomatoes, garbanzo beans, kalamata olives, red onion, feta cheese, pepperocinis, marinated beets, and slices of grilled chicken. Drizzle some of the creamy Greek dressing on the salad, to taste. Serve immediately. Enjoy.

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

 

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

 

Yield: 4    

Total Time: 75 minutes (includes marinating time) +/-

Ingredients:

Creamy Greek Dressing, click link up above for recipe

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

Salad:

Mixed baby greens
Romaine lettuce, chopped
1/2 English cucumber, chopped
Cherry tomatoes, halved
Garbanzo beans, drained & rinsed
Kalamata olives
Red onion, thinly sliced
Feta cheese crumbles
Pepperocinis
Marinated beets, sliced

Directions:

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

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

Cut the thin portion of the bottom couple inches of the chicken breast off. 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. Refrigerator 45 minutes. Remove from the refrigerator and set aside for 15 minutes before cooking.

Heat 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 to cook another 3-4 minutes, or until cooked through. Place on a cutting board and let the chicken rest for at least 3-4 minutes before slicing.

Place the mixed greens and romaine lettuce in a large bowl. Top with some cucumber, tomatoes, garbanzo beans, kalamata olives, red onion, feta cheese, pepperocinis, marinated beets, and slices of grilled chicken. Drizzle some of the creamy Greek dressing on the salad, to taste. Serve immediately. Enjoy.

 

Recipe and photos by For the Love of Cooking.net

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7 Comments

  1. I adore Greek salad pam and yours, with the additional extra flavours, nor just look, but also sounds very yummy indeed.
    Cheers,
    Lia xx