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Greek Salad with Grilled Chicken

Greek Salad with Grilled Chicken

A 38-minute Greek dinner for 4 — 480 calories per serving.

38 min·serves 4·Greek

480calories
42gprotein
14gcarbs
28gfat

per serving, estimated

A hearty Mediterranean dinner salad — juicy oregano-marinated grilled chicken over crisp romaine, cucumber, tomato, olives, and feta, dressed with a bright red wine vinaigrette.

Ingredients

Serves 4 · custom servings available with a Kiwi account

  • 1¾ pounds boneless skinless chicken breasts (pounded to even thickness)
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons dried oregano
  • 3 cloves garlic (minced)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 teaspoon Kosher salt
  • ½ teaspoon Black pepper (freshly ground)
  • 2 heads Romaine lettuce (chopped into bite-sized pieces)
  • 1 english cucumber (halved lengthwise and sliced)
  • 1½ cups cherry tomatoes (halved)
  • ½ red onion (thinly sliced)
  • ½ cup Kalamata olives (pitted)
  • 1 green bell pepper (cored and sliced into strips)
  • 5 ounces feta cheese (crumbled)
  • 3 tablespoons red wine vinegar
  • ½ teaspoon dijon mustard
  • ½ teaspoon honey
  • ¼ teaspoon dried thyme

Steps

Every amount is written into the step where you use it.

Steps marked like this need your attention — stay close so nothing burns.

  1. In a small bowl, whisk together 2 tablespoons of the olive oil, 1 teaspoon dried oregano, the minced garlic, 2 tablespoons lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper to make the marinade. 4 min
  2. Add the pounded chicken breasts to the marinade, turn to coat, and let sit at room temperature for 15 minutes. 15 min
  3. While the chicken marinates, chop the romaine into bite-sized pieces, halve and slice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and slice the green bell pepper into strips. 8 min
  4. Whisk together 3 tablespoons red wine vinegar, the remaining 2 tablespoons olive oil, ½ teaspoon Dijon mustard, ½ teaspoon honey, ¼ teaspoon dried thyme, 1 teaspoon dried oregano, and the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper into a smooth vinaigrette. 3 min
  5. Timing-sensitive step. Heat a grill or grill pan over medium-high heat until very hot, then grill the marinated chicken breasts 5–6 minutes per side until cooked through and grill marks form (internal temperature 165°F). 12 min
  6. Transfer the chicken to a cutting board and rest for 5 minutes, then slice crosswise into ½-inch strips. 5 min
  7. Combine the romaine, cucumber, cherry tomatoes, red onion, Kalamata olives, and green bell pepper in a large serving bowl and toss with the vinaigrette. 3 min
  8. Arrange the sliced chicken over the salad, scatter the 5 oz crumbled feta on top, and serve immediately. 2 min

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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.