Grilled Chicken Greek Salad Bowl

Prep: 25 minutes | Cook: 15 minutes | Total: 40 minutes | Serves: 4

Introduction

grilled chicken Greek salad is a balanced, flavor-forward meal that combines juicy marinated chicken with crisp vegetables, briny olives, and creamy feta cheese. Inspired by classic Mediterranean flavors, this bowl delivers freshness, protein, and satisfying texture in every bite. The grilled chicken adds warmth and smoky depth, while the salad elements keep the dish light and refreshing. What makes it special is how simple ingredients come together into a complete meal that feels hearty but never heavy. Quick tip: marinate the chicken for at least 15 minutes to ensure maximum flavor and tenderness before grilling.

Ingredients

Grilled Chicken

• 1 lb boneless, skinless chicken breasts (450 g)
• 2 tbsp olive oil (30 ml)
• 2 tbsp fresh lemon juice (30 ml)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Greek Salad Base

• 3 cups romaine lettuce or mixed greens (90 g)
• 1 cup cherry tomatoes, halved (150 g)
• 1 cup cucumber, sliced or diced (150 g)
• 1/3 cup red onion, thinly sliced
• 1/3 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese (75 g)

Greek Dressing

• 3 tbsp extra-virgin olive oil (45 ml)
• 1 1/2 tbsp red wine vinegar (22 ml)
• 1 tsp Dijon mustard
• 1/2 tsp dried oregano
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Marinate the chicken.

   In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and black pepper. Add chicken breasts and coat evenly. Let marinate for at least 15 minutes at room temperature or up to 8 hours in the refrigerator.

2. Preheat the grill.

   Heat an outdoor grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking.

3. Grill the chicken.

   Grill chicken for 6–7 minutes per side, or until fully cooked with an internal temperature of 165°F (74°C). Grill marks should be deep and golden.

4. Rest and slice.

   Transfer chicken to a cutting board and let rest for 5 minutes to lock in juices. Slice into strips against the grain.

5. Prepare the salad base.

   In a large bowl, combine lettuce, tomatoes, cucumber, red onion, and Kalamata olives. Toss gently to mix.

6. Make the dressing.

   Whisk olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper until emulsified and smooth.

7. Assemble the bowls.

   Divide the salad base among serving bowls. Add sliced grilled chicken on top and sprinkle with feta cheese.

8. Dress and serve.

   Drizzle dressing over each bowl just before serving. Serve immediately while the chicken is warm and the salad is crisp.

FAQs

Can I cook the chicken without a grill?

Yes. Use a grill pan or skillet over medium-high heat, or bake the marinated chicken at 400°F (205°C) for 20–22 minutes, flipping halfway.

Is this salad good for meal prep?

Absolutely. Store grilled chicken, salad ingredients, and dressing separately for up to 3 days. Assemble just before eating for best texture.

What can I substitute for feta cheese?

You can use goat cheese, shaved Parmesan, or omit the cheese entirely for a dairy-free option while keeping the salad flavorful.

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