Greek Salad w/ Grilled Chicken
Greek Salad w/ Grilled Chicken
Summer time is officially here and it is extremely hot in Texas and that means, light and refreshing meals for dinner. My go-to light and refreshing salad is always a Greek salad. Of course the salad was originated in Greece but I found it interesting that the original salad did not include tomatoes as a key ingredient. Tomatoes were added years later to the dish. I am glad tomatoes were added, it adds an extra level of sweetness to the salad. For this recipe, I used Kalamata olives, which are healthier than your normal green and black olives. The Kalamata olives are richer in flavor since they are basically a green olive that was left on the tree longer and is riper. Also for this recipe, I used Romaine lettuce. It is my favorite type of lettuce but feel free to use any type you would like. I wouldn’t recommend iceberg lettuce since it retains so much water. To start, slice 2 chicken breasts in half, you can use boneless chicken thighs if you would prefer.
In a bowl, add the chicken breasts, 1 tbsp of garlic salt, 1 tsp of paprika, 1 tsp dried parsley, 1 tbsp of olive oil and the juice of 1/2 lemon. Mix well and make sure each chicken breast is fully coated with seasoning.
Using a greased griddle pan, cook the chicken breasts 5-7 minutes per side or until the chicken is fully cooked. You can also add the chicken to a 375 degree oven for 10 minutes after cooking on the griddle pan to ensure the chicken is fully cooked. Be careful not to over cook the chicken.
Wash and cut 2 heads of Romaine lettuce.
Slice 1 cucumber, 1 green bell pepper, 1/2 red onion and 1 cup of cherry tomatoes.
Add the veggies to the washed and dried lettuce.
Add 1 cup of feta cheese and 1 cup of Kalamata olives.
To make the dressing, add 1/3 cup of olive oil, 2 tbsp red wine vinegar, 1 tsp minced garlic, 1 tsp dried oregano and salt & pepper to taste in a bowl. Whisk well.
Pour the dressing on top of the salad and toss well. Make sure each piece of lettuce is coated with the dressing.
Slice the chicken breasts and add on top of the salad.
Serve with pita bread and ENJOY!
Greek Salad w/ Grilled Chicken
Ingredients
- 2 heads of Romaine lettuce
- 1 cucumber
- 1 cup cherry tomatoes
- 1 cup feta cheese
- 1 cup Kalamata olives
- 1/2 red onion
- 1 green bell pepper
- 2 chicken breasts
- juice 1/2 lemon
- 1 tbsp garlic salt
- 1 tsp paprika
- 1 tsp dried parsley
- 1 tbsp olive oil
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp minced garlic
- 1 tsp dried oregano
- salt & pepper (to taste)
Instructions
- Slice the chicken breasts in half.
- Add the chicken to a bowl and season with olive oil, lemon juice, garlic salt, paprika and dried parsley. Mix well and make sure each chicken breasts is fully coated.
- Add the chicken to a greased griddle pan and cook 5-7 minutes on each side or until they are fully cooked.
- Cut, wash and dry the romaine lettuce.
- Wash and cut the cucumber, cherry tomatoes, red onion and bell pepper. Add the cut veggies to the romaine lettuce.
- Add the feta cheese and Kalamata olives to the salad.
- Add the dressing and toss the salad. Make sure each piece of lettuce is fully coated with the dressing.
- Serve with pita bread and ENJOY!
- In a bowl, add olive oil, red wine vinegar, minced garlic, oregano and salt & pepper.
- Whisk well and pour the dressing over the salad.
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
