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. I served this Greek salad buffet style, so we all loaded up our bowl with the ingredients we wanted–I put every single ingredient on my salad, just how I liked it.

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

Salad:

• Mixed baby greens
• Romaine lettuce chopped
• ½ English cucumber chopped
• Cherry tomatoes halved
• Garbanzo beans drained & rinsed
• Kalamata olives
• Red onion thinly sliced
• Feta cheese crumbles
• Pepperoncini
• Marinated beets sliced

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, 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 of 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 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, pepperoncini, 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

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Marinating Time:: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Course: Main, Salad

Cuisine: Greek

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Grill Pan

Ingredients

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
• ½ English cucumber chopped
• Cherry tomatoes halved
• Garbanzo beans drained & rinsed
• Kalamata olives
• Red onion thinly sliced
• Feta cheese crumbles
• Pepperoncini
• Marinated beets sliced

Instructions

• 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, pepperoncini, marinated beets, and slices of grilled chicken. Drizzle some of the creamy Greek dressing on the salad, to taste. Serve immediately. Enjoy.

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