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Greek Salad with Grilled Chicken

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 20 min
  • $$$
Gatheredtable
adapted from Lola Mike, gatheredtable CEO's mother!

Ingredients

  • 1 lemon, juiced
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/2 cup plus 1 tablespoon extra virgin olive oil, divided
  • 4 boneless skinless chicken breasts, trimmed
  • 1 head romaine lettuce, torn
  • 1 cucumber, halved and chopped
  • 1/2 pound grape tomatoes
  • 1/3 cup pitted kalamata olives
  • 4 ounces feta cheese
  • salt and pepper, to taste

Directions

Prep: 1. Heat grill over medium-high heat. 2. Juice lemon. 3. Tear romaine and chop cucumber. Make: 1. Make dressing: In a bowl, whisk lemon juice, dijon and oregano. 2. While whisking, pour the 1/2 cup of oil in a very slow, steady stream. Whisk until emulsified. 3. Season to taste with salt and pepper. 4. Drizzle remaining tablespoon oil over chicken and season with salt and pepper. Grill until cooked through, about 5 minutes per side. 5. Meanwhile, combine remaining ingredients in a bowl. Toss with the dressing. 6. Divide evenly among four plates. Slice the chicken breasts and top each salad with chicken. Serve immediately.

Notes

If you prefer you can also pan-sear the chicken breasts - Heat oil in a skillet over medium heat. Place chicken in skillet and cook until done through, about 3-4 minutes per side. If chicken breasts are thick cover as you cook. Check out our favorite tips for grilling here - http://blog.gatheredtable.com/2015/06/26/barbecue-basics/

Goes great with these recipes

Grilled Garlic Bread
Quick Grilled Potatoes
Grilled Corn
Whole Wheat Pita Bread
Pita Bread
Fresh Whole Grain Bread
Whole Wheat Dinner Rolls
Garlic Bread
Dinner Rolls
Orzo
Baguette
Corn On The Cob

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