1# A Taste of the Mediterranean: Greek Salad with Grilled Chicken
The Greek Salad with Grilled Chicken is a dish that embodies the essence of Mediterranean cuisine, combining the freshness of crisp vegetables with the savoriness of grilled poultry. This vibrant salad is a perfect balance of textures and flavors, featuring juicy tomatoes, crisp cucumbers, sharp red onions, and briny Kalamata olives. It’s all tossed in a zesty homemade dressing and topped with a generous sprinkle of feta cheese. The grilled chicken adds a smoky depth and a boost of protein, making the salad a satisfying meal that’s both light and hearty.
2# Ingredients
For the Greek Salad:
– 1 large cucumber, diced
– 2 medium tomatoes, chopped
– 1/2 red onion, thinly sliced
– 1/2 cup Kalamata olives, pitted and halved
– 3/4 cup feta cheese, crumbled
– 1/4 cup extra virgin olive oil
– 2 tablespoons red wine vinegar
– 1 teaspoon dried oregano
– Salt and pepper to taste
For the Grilled Chicken:
– 2 boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
3# Instructions
1. Preheat your grill to medium-high heat.
2. In a small bowl, combine olive oil, garlic powder, dried oregano, salt, and pepper. Brush this mixture over the chicken breasts.
3. Place the chicken on the grill and cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
4. In a large bowl, combine diced cucumber, chopped tomatoes, sliced red onion, and Kalamata olives.
5. In a separate small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
6. Pour the dressing over the salad and toss to coat evenly.
7. Add the crumbled feta cheese to the salad and mix gently.
8. Arrange the salad on a serving platter or in a bowl, and top with sliced grilled chicken.
9. Serve immediately or chill in the refrigerator before serving.
4# Notes
– For the best flavor, use fresh, high-quality ingredients.
– Letting the chicken rest after grilling allows the juices to redistribute, resulting in a more tender and juicy meat.
– If you prefer, you can marinate the chicken breasts for 30 minutes to 2 hours before grilling for added flavor.
– This salad can be customized to your liking. Additions like bell peppers, artichoke hearts, or capers can be included.
– The dressing can be made in advance and stored in the refrigerator for up to a week.
5# Nutrition
| Nutrition Fact | Value |
|—————-|——————|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Total Time | 27 minutes |
| Yield | 4 servings |
| Category | Main Course |
| Method | Grilling |
| Cuisine | Mediterranean |
| Diet | Gluten-Free |
| Serving Size | 1 serving |
| Calories | 350 |
| Sugar | 5g |
| Sodium | 870mg |
| Fat | 20g |
| Saturated Fat | 6g |
| Unsaturated Fat| 13g |
| Trans Fat | 0g |
| Carbohydrates | 10g |
| Fiber | 2g |
| Protein | 30g |
| Cholesterol | 80mg |
6# FAQs about Greek Salad with Grilled Chicken
**Q: Can I use store-bought dressing for this salad?**
A: Yes, you can use a store-bought Greek dressing if you are short on time, but making your own is simple and often healthier.
**Q: Is this salad keto-friendly?**
A: Yes, Greek Salad with Grilled Chicken can be keto-friendly if you watch the portion size of ingredients like tomatoes and onions, which contain higher carbs.
**Q: Can I prepare this salad in advance?**
A: You can prepare the components of the salad in advance, but it’s best to toss the salad with the dressing right before serving to keep it fresh and crisp.
**Q: What can I substitute for feta cheese?**
A: If you’re not a fan of feta, you can use another cheese like goat cheese or for a dairy-free option, omit the cheese altogether.
**Q: How long can I store the leftover salad?**
A: Leftover salad can be stored in the refrigerator for up to 2 days, though the salad is best enjoyed fresh as the vegetables will start to soften over time.