Thursday, November 23

Grilled Chicken Greek Salad

I love a great Greek salad.   The mixture of kalamata olives, cucumber, feta and a tangy dressing, is just downright awesome!  I have been reworking my recipes to lower my salt and calorie intake.  Who knew that years of cheese, bacon and beer would not so great on my body.  I had no clue.  Haha.  Well it has caught up with me and it is time for me to try to shred some excess calories and salt via new recipes.  The only problem is that low calorie and low sodium food usually tastes like crap.  Well I have been trying a ton of new recipes.  Most of which sucked.  So that is why I have been a little absent from the blog.  Well this recipe is a winner.  The flavors are so strong and delicious you will not miss the added salt.  The salt in the feta and olives is enough to season the entire dish.  As for calories, this recipe is not super low in calories, but it is not too shabby on calories.

Greek Salad

Grilled Chicken Greek Salad

In a bowl combine the lemon juice, olive oil, oregano and pepper.  Mix together and then pour into a zip top bag. Refrigerate for at least 30 minutes and up to 4 hours.  I would not go past 4 hours due to the acid in the lemon juice.

Marinate the chicken

In a mason jar or salad dressing jar combine the olive oil, red wine vinegar, lemon juice, garlic, oregano and pepper. Use right away or refrigerate till ready to use.  If you refrigerate it, remove it from the fridge about 30 minutes before you want to use it.

The Dressing

Time to prep the salad.

Peel and slice an English cucumber.  Dice a red onion. Half the cherry tomatoes.  Place each vegetable into a covered container and refrigerate until ready to assemble the salad.

Grill the chicken

Preheat your grill grill to medium/high heat.  Cook the chicken breasts for 5-6 minutes a side or until the temperature reads 165 degrees and the juices run clear.

Remove the chicken from the grill and let rest for 2 minutes.  Then thinly slice.

Assemble the salad

Assemble the salad by placing the romaine lettuce into a large bowl.  Then add the olives, feta, onions, tomatoes and cucumber to the bowl.  Add 1/2 of the mixed dressing and toss the salad.

Top with the sliced chicken

Then top the salad with sliced chicken.

The perfect greek salad

Serve the salad with extra dressing so that each person can add as much as they desire.

Grilled Chicken Greek Salad
Author: 
Recipe type: Salad
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A delicious and simple Greek salad.
Ingredients
Chicken Marinade
  • 4 boneless skinless chicken breasts
  • 2 tbs extra-virgin olive oil
  • 1 lemon juiced
  • 1 tsp dried oregano
  • ¼ tsp black pepper
Greek Salad Dressing
  • ¼ cup extra-virgin olive oil
  • 1 lemon juiced
  • 2 tbs red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp oregano, dried
  • ¼ tsp black pepper
Salad
  • 1 bag romaine hearts
  • 1 English Cucumber, peeled and sliced
  • 6 ounces cherry tomatoes
  • ½ red onion , sliced
  • ½ cup kalamata olives, pitted
  • ¼ cup feta cheese
Instructions
  1. In a bowl combine the lemon juice, olive oil, oregano and pepper. Mix together and then pour into a zip top bag. Refrigerate for at least 30 minutes and up to 4 hours. I would not go past 4 hours due to the acid in the lemon juice.
  2. In a mason jar or salad dressing jar combine the olive oil, red wine vinegar, lemon juice, garlic, oregano and pepper. Use right away or refrigerate till ready to use. If you refrigerate it, remove it from the fridge about 30 minutes before you want to use it.
  3. Time to prep the salad.
  4. Peel and slice an English cucumber. Dice a red onion. Half the cherry tomatoes. Place each vegetable into a covered container and refrigerate until ready to assemble the salad.
  5. Preheat your grill grill to medium/high heat. Cook the chicken breasts for 5-6 minutes a side or until the temperature reads 165 degrees and the juices run clear.
  6. Remove the chicken from the grill and let rest for 2 minutes. Then thinly slice.
  7. Assemble the salad by placing the romaine lettuce into a large bowl. Then add the olives, feta, onions, tomatoes and cucumber to the bowl. Add ½ of the mixed dressing and toss the salad.
  8. Then top the salad with sliced chicken.
  9. Serve the salad with extra dressing so that each person can add as much as they desire.
Notes
Adapted from Dave Lieberman - http://www.foodnetwork.com/recipes/dave-lieberman/greek-salad-with-oregano-marinated-chicken-recipe2.html
 

Adapted from Dave Lieberman – http://www.foodnetwork.com/recipes/dave-lieberman/greek-salad-with-oregano-marinated-chicken-recipe2.html

 

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

1 Comment

  1. This is something Alexis would love (as would I)! I like how you echoed some of the flavors from the marinade in the salad dressing.

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