Light Greek Salad with Grilled Chicken
Ingredients
Greek Dressing/Marinade
-
1
clove
garlic, minced
-
1
teaspoon
oregano
-
1
teaspoon
basil
-
1
tablespoon
dijon mustard
-
⅓
cup
red wine vinegar
-
⅓
cup
olive oil
-
to taste
salt
Greek Chicken Salad
-
1
lb.
boneless skinless chicken breast
-
6
cups
chopped green leaf lettuce
-
2
cups
diced cucumber
-
1
cup
sliced cherry tomato
-
½
cup
diced red onion
-
½
cup
sliced kalamata olives
-
3
tablespoons
crumbled feta cheese
-
optional
toasted pita bread
Instructions
- Prepare the Greek dressing by whisking together minced garlic, oregano, basil, mustard, red wine vinegar, and salt in a small bowl, then slowly whisk in olive oil.
- Marinate the chicken by adding it to a large storage bag or bowl, pouring in ⅓ cup of the Greek dressing, tossing to coat, and letting it marinate for 30 minutes. Reserve the remaining dressing.
- Preheat the grill to medium-high heat, about 375-400°F, and prepare the grill grates.
- Grill the chicken for 4-6 minutes on each side until it reaches an internal temperature of 165°F, then let it rest for 5 minutes before slicing.
- Assemble the salad by combining chopped lettuce, tomato, cucumber, red onion, crumbled feta, and sliced chicken in a large bowl. Toss with the remaining Greek dressing and serve.
Nutrition Facts (estimated)
Servings
4
Calories
421
Total fat
30g
Total carbohydrates
10g
Total protein
25g
Sodium
1059mg
Cholesterol
75mg
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