Best 6 Grilled Chicken Greek Salad Recipes

Indulge in a culinary journey to the heart of Greece with our Grilled Chicken Greek Salad recipe. This dish combines juicy grilled chicken, crisp vegetables, and tangy dressing, resulting in a symphony of flavors that will tantalize your taste buds. The succulent chicken, marinated in a blend of herbs and spices, is grilled to perfection, delivering a smoky and savory taste. Accompanying the chicken is a vibrant medley of fresh vegetables, including crisp cucumbers, juicy tomatoes, crunchy red onions, and briny olives. These ingredients are tossed with a zesty dressing made from olive oil, lemon juice, garlic, and herbs, creating a harmonious balance of tang, acidity, and richness. Enjoy this delightful salad as a light lunch, a refreshing side dish, or a main course for a healthy and satisfying meal.

Here are our top 6 tried and tested recipes!

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/3 to 1 1/2 pounds chicken breast tenders, 2 packages from meat case
Salt and pepper
8 pita breads
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar, eyeball it
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped
3 cloves garlic, chopped
2 hearts Romaine lettuce, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 vine ripe tomatoes, seeded and diced
1/3 seedless or English cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped

Steps:

Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GRILLED CHICKEN GREEK SALAD

Grilled Chicken Greek Salad image

Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1/3 cup extra-virgin olive oil, plus more, for the grill
2 large boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
8 cups chopped romaine lettuce
1 cup sliced cucumber
1/2 cup pitted Kalamata olives
1/4 cup thinly sliced red onion
8 ounces feta cheese, broken into large chunks
2 pieces pita bread, for serving

Steps:

Prepare a grill for medium heat; lightly oil the grates.
Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.

GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR

Grilled Chicken, Greek-Style, With Salad and Warm Pita Bread For image

This is a family pleasing dinner recipe, adapted from a Rachael Ray recipe. It's pretty easy to make and gives you all those yummy Greek flavors.

Provided by LifeIsGood

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs boneless skinless chicken, cut into large strips
kosher salt
fresh ground black pepper, to taste
8 pita breads
1 lemon, the zest and juice are needed
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons fresh oregano, stripped of leaves and chopped
2 -4 garlic cloves, chopped (amt depends on your love for garlic!)
2 romaine lettuce hearts, chopped
1/2 cup kalamata olive, pitted, coarsely chopped
8 ounces feta cheese, crumbled
3 vine-ripe tomatoes, seeded and diced
1/2 English cucumber, seedless kind, diced
1/2 red onion, chopped
1/4 cup fresh flat-leaf parsley, chopped

Steps:

Preheat a grill pan over medium-high heat.
Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!

Nutrition Facts : Calories 1033.7, Fat 48.8, SaturatedFat 14.3, Cholesterol 162.8, Sodium 1671.7, Carbohydrate 89.3, Fiber 12.1, Sugar 11.8, Protein 61.3

GRILLED CHICKEN, RED ONION, AND MINT KEBABS WITH GREEK SALAD

Grilled Chicken, Red Onion, and Mint Kebabs with Greek Salad image

Categories Chicken Onion Marinate Mint Summer Grill/Barbecue Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
4 garlic cloves, crushed
1 teaspoon dried mint
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons fresh lemon juice
1 bunch fresh mint
1 red onion, cut into 1-inch pieces
8 12-inch metal skewers
Greek Salad

Steps:

Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.
Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.

GRILLED GREEK CHICKEN SALAD

Grilled Greek Chicken Salad image

Main dish salad that feta cheese and kalamata olives give a Greek flair to. Found on Diabetic Living website. Submitting for ZWT9. Prep time doesn't include marinating time.

Provided by Chef PotPie

Categories Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breast halves or 1 1/4-1 1/2 lbs boneless skinless chicken breast halves
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 garlic cloves, minced
1/4 teaspoon ground black pepper
3 medium cucumbers, seeded and coarsely chopped
2 tomatoes, coarsely chopped
1/2 cup sliced red onion
mixed salad green (optional)
1/3 cup bottled reduced-calorie cucumber salad dressing (creamy)
1/2 cup crumbled feta cheese or 2 ounces feta cheese
1/4 cup pitted kalamata olives or 1/4 cup ripe olives

Steps:

1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
2. Meanwhile, in a medium bowl, toss together cucumbers, tomatoes, and red onion.
3. Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once.
4. Transfer chicken to a cutting board; cut into bite-size pieces. Toss with cucumber mixture. If desired, serve on salad greens. Drizzle salad dressing over. Sprinkle with feta cheese and olives.

GRILLED GREEK CHICKEN SALAD

Grilled Greek Chicken Salad image

Flavored with Greek seasoning, chicken tenders take on a mouthwatering Mediterranean taste.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 1/4 lb uncooked chicken breast tenders (not breaded)
2 teaspoons olive or vegetable oil
2 teaspoons Greek seasoning
1 bag (10 oz) washed fresh baby spinach leaves
1 medium cucumber, peeled, seeded and diced
1 cup halved grape or cherry tomatoes
1/4 cup halved pitted kalamata olives
2/3 cup vinaigrette dressing
1/4 cup crumbled feta cheese

Steps:

Heat gas or charcoal grill. Toss chicken tenders with oil; sprinkle with Greek seasoning.
Place chicken on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once, until no longer pink in center.
Meanwhile, in large bowl, toss spinach, cucumber, tomatoes and olives with dressing. Spoon onto 4 serving plates; serve with chicken tenders. Sprinkle with cheese.

Nutrition Facts : Calories 390, Carbohydrate 12 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 8 g, TransFat 0 g

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your grilled chicken Greek salad. Look for ripe tomatoes, crisp cucumbers, and juicy chicken breasts.
Marinate the chicken: Marinating the chicken in a flavorful mixture of olive oil, lemon juice, herbs, and spices will help to keep it moist and juicy while grilling.
Grill the chicken over medium heat: This will help to prevent the chicken from drying out. Cook the chicken until it is cooked through, but not overcooked.
Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator. This will save you time when you're ready to assemble the salad.
Use a variety of toppings: This salad is a great way to use up leftover grilled chicken, but you can also add other toppings, such as feta cheese, kalamata olives, or red onion.

Conclusion:

Grilled chicken Greek salad is a delicious and healthy meal that is perfect for summer gatherings. It is easy to make and can be tailored to your own personal preferences. With its fresh, flavorful ingredients and tangy dressing, this salad is sure to be a hit with everyone at your table.