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greek grilled chicken salad

Simple Greek Grilled Chicken Salad

Delicious Simple Greek Grilled Chicken Salad recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 47 minutes
Servings: 4 servings
Calories: 1200
Ingredients Method

Ingredients
  

For the marinade and chicken
  • 1 cup yogurt (I prefer FAGE Total 5% for a thicker marinade)
  • 1 1/2 lemons, juiced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 4 garlic cloves (freshly minced for best flavor)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 tbsp dried oregano
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 pinch cayenne pepper
  • 1 tsp dried dill
  • 1.5 lb chicken tenders
For the salad
  • 10 oz romaine lettuce (chopped into 1-inch ribbons)
  • 12 oz cherry tomatoes (halved lengthwise)
  • 1 green bell pepper (sliced)
  • 1 large cucumber (sliced into 1/4-inch thick half-moons)
  • 2 shallots (thinly sliced)
  • 1/2 cup pitted kalamata olives
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted pine nuts
  • 1/2 cup greek dressing

Method
 

  1. In a bowl, whisk together the yogurt, extra virgin olive oil, lemon juice, red wine vinegar, and minced garlic until well combined. Add the kosher salt, black pepper, dried oregano, paprika, cumin, coriander, cayenne pepper, and dried dill, stirring until the spices are fully incorporated and the marinade is smooth. Add the chicken tenders to the bowl, ensuring each piece is well coated with the marinade. Cover and refrigerate for at least 30 minutes—I like to marinate for up to 4 hours when I have the time, as it allows the flavors to really penetrate the chicken and keeps it incredibly moist.
  2. While the chicken marinates, prepare all the fresh salad ingredients. Chop the romaine lettuce into 1-inch ribbons, halve the cherry tomatoes lengthwise, slice the green bell pepper into strips, and cut the cucumber into 1/4-inch thick half-moons. Thinly slice the shallots and pit the kalamata olives if needed. In a large bowl, combine the lettuce, tomatoes, bell pepper, cucumber, shallots, kalamata olives, and crumbled feta cheese. I prefer to keep the components separate until just before tossing so the salad stays crisp and the feta doesn't break down prematurely.
  3. While waiting for the chicken to marinate and the salad components to be prepped, measure out the 1/2 cup of Greek dressing and set it aside—you'll use 4 tablespoons to dress the salad and reserve the remainder for topping. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking the pan frequently until they're lightly golden and fragrant. Transfer them to a plate to cool; this step adds a wonderful crunch and nutty flavor to the final salad.
  4. Remove the marinated chicken from the refrigerator and allow it to sit at room temperature for 5 minutes while you heat a large skillet or grill pan over medium-high heat. Once hot, carefully place the chicken tenders in the pan in a single layer (working in batches if needed to avoid overcrowding). Sear for 5 minutes on the first side without moving them, allowing a golden crust to form, then flip and cook for another 5 minutes on the second side until the internal temperature reaches 165°F and the chicken is cooked through. The marinade will caramelize slightly, creating a flavorful crust that adds depth to the dish.
  5. Toss the prepared salad components from Step 2 with 4 tablespoons of the Greek dressing until well coated and evenly distributed. Divide the dressed salad between serving plates or a large platter. Slice or tear the grilled chicken tenders into bite-sized pieces and arrange them on top of the salad. Drizzle the remaining Greek dressing over the chicken and sprinkle the toasted pine nuts from Step 3 over the top for a final flourish of texture and flavor. Serve immediately while the chicken is still warm and the salad is crisp.