Description
This 30-minute Greek-inspired dinner features grilled chicken marinated in a lemony, garlicky vinaigrette, combined with fresh chopped vegetables and salty feta cheese. Perfect for summer, this vibrant and healthy salad is quick to prepare and can be served with grilled pita bread for a complete meal.
Ingredients
Scale
Dressing and Marinade
- 1/2 cup extra-virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Chicken
- 1 1/2 pounds boneless, skinless chicken breast cutlets
Salad Vegetables and Toppings
- 1 English cucumber
- 3 to 4 vine-ripened tomatoes
- 1 green bell pepper
- 1/4 red onion
- 1 cup crumbled feta cheese
- 1/4 cup chopped parsley (optional)
Serving
- Grilled pita bread (optional)
Instructions
- Prepare the Dressing: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper. Shake vigorously to combine until fully emulsified.
- Marinate the Chicken: Place the chicken cutlets in a large bowl and pour in half of the dressing. Use tongs to toss the chicken until it’s well coated. Let it marinate for 5 minutes at room temperature.
- Preheat the Grill: While the chicken marinates, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Cook until golden brown with grill marks, about 4 to 5 minutes per side, or until an internal temperature of 165°F is reached. Transfer the chicken to a plate or cutting board and let it rest for 5 minutes to retain juices.
- Chop the Vegetables: While the chicken rests, chop the cucumber, tomatoes, and bell pepper into 3/4-inch chunks and thinly slice the red onion for the salad.
- Assemble the Salad: Cut the grilled chicken into bite-sized chunks and transfer them to a large serving bowl. Add the chopped vegetables, crumbled feta cheese, the remaining half of the dressing, and parsley if using. Toss gently to coat everything evenly with the dressing.
- Serve: Serve the Greek chicken salad immediately with grilled pita bread on the side if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- The lemony, garlicky vinaigrette serves both as a flavorful marinade for the chicken and a bright dressing for the salad.
- Use freshly squeezed lemon juice and good-quality extra-virgin olive oil for the best flavor.
- Grilling the chicken adds a smoky char that complements the fresh vegetables and feta cheese perfectly.
- Optional additions like olives or extra herbs can be added to customize the salad to your taste.
- Leftovers keep well refrigerated for up to 3 days, making this recipe great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 676 kcal
- Sugar: 8 g
- Sodium: 836 mg
- Fat: 42 g
- Saturated Fat: 11 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 61 g
- Cholesterol: 178 mg
