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Greek Salad with Grilled Chicken

A vibrant Greek salad featuring tender grilled chicken, crisp vegetables, briny olives, creamy feta, and a zesty homemade dressing. Perfect for a healthy and satisfying meal.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1 cup Greek yogurt
  • 1 large lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic minced
  • 1 tablespoon oregano
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 pinch cayenne pepper optional
  • 1 generous pinch kosher salt to taste
  • 1 generous pinch black pepper to taste
For the Salad:
  • 1 1/2 pounds chicken tenders
  • 8 ounces hearts of Romaine lettuce chopped
  • 10 ounces cherry or grape tomatoes
  • 1 bell pepper any color, cored and chopped
  • 1 English cucumber sliced into rounds or diced
  • 2 shallots thinly sliced
  • to your liking Pitted Kalamata olives
  • to your liking Greek feta preferably in a block
  • 4 tablespoons Homemade Greek dressing or to taste
  • 1 tablespoon extra virgin olive oil for cooking

Equipment

  • Large Bowl
  • Skillet
  • serving bowls

Method
 

Marinate the Chicken
  1. In a large bowl, whisk together the Greek yogurt, lemon juice, 2 tablespoons extra virgin olive oil, red wine vinegar, minced garlic, oregano, paprika, cumin, coriander, cayenne pepper (if using), and a generous pinch each of kosher salt and black pepper. Add the chicken tenders and toss thoroughly to ensure they are well coated. Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, marinate overnight.
Make the Dressing
  1. Prepare your Homemade Greek dressing according to the instructions for the linked ladolemono recipe. Set aside.
Prepare the Salad Base
  1. In a large serving bowl, combine the chopped Romaine lettuce, cherry tomatoes, chopped bell pepper, sliced or diced English cucumber, thinly sliced shallots, and pitted Kalamata olives. Add approximately 4 tablespoons of the prepared Greek dressing and toss gently to coat the vegetables. Taste and adjust seasoning with more salt or dressing if needed. Gently mix in the Greek feta cheese.
Cook the Chicken
  1. Heat 1 tablespoon of extra virgin olive oil in a nonstick skillet over medium-high heat. The oil should be shimmering but not smoking. Carefully shake off any excess marinade from the chicken tenders and place them in the hot skillet in a single layer (cook in batches if necessary to avoid overcrowding). Cook undisturbed for about 5 minutes, until nicely browned on one side. Flip the chicken tenders and cook for another 4-5 minutes, or until the thickest part reaches an internal temperature of 165°F (74°C).
Assemble the Salad
  1. Divide the dressed salad mixture among serving bowls or plates. Top each serving generously with the freshly cooked grilled chicken. Drizzle the remaining reserved dressing over the chicken and salad. Serve immediately to enjoy the best texture and temperature.

Notes

Store chopped vegetables and dressing in airtight containers in the refrigerator. Cooked chicken can be stored separately in the fridge for up to 3 days. Reheat chicken slightly or serve cold/room temperature. Toss the salad with dressing just before serving to maintain maximum crispness. Add the cooked chicken to the top.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.