Greek Isles Grilled Chicken Salad
Okay, so maybe a luxurious Greek Isles vacation is not on your horizon anytime soon. But perhaps enjoying this simple salad redolent with some of the traditional foods and flavors, you’ll think for just a moment you’re lunching at a beautiful seaside café in Greece.
Perfect choice for a spring or summer party or perhaps Easter or Mother’s Day celebrations when a light, healthy and colorful dish is desired. View my complete Salad Collection HERE.
And this salad literally comes together in minutes! Simply whisk together the vinaigrette, grill the quick-cooking chicken tenders, assemble all salad ingredients on a lovely platter and get ready to impress your family and friends with this show-stopping salad.
Delicious accompaniments to your Greek salad would be tzatziki along with grilled pita bread.
Yield: about 4 servings
Perfect choice for a spring or summer party or perhaps Easter or Mother’s Day celebrations when a light, healthy and colorful dish is desired. View my complete Salad Collection HERE.
And this salad literally comes together in minutes! Simply whisk together the vinaigrette, grill the quick-cooking chicken tenders, assemble all salad ingredients on a lovely platter and get ready to impress your family and friends with this show-stopping salad.
Delicious accompaniments to your Greek salad would be tzatziki along with grilled pita bread.
Yield: about 4 servings
Ingredients
Greek Vinaigrette
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper or to taste
- 1-2 cloves garlic minced
Chicken
- 1 pound chicken tenders or boneless chicken breast, cut into strips
- 2 teaspoons olive oil
- Juice of 1 lemon
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- Freshly ground pepper as desired
- 1-2 cloves chopped garlic optional (I didn’t use as I felt there was enough garlic in the vinaigrette.)
- Oil for grill pan
Salad
- 4 plum tomatoes cut into slices or wedges
- 1/3 cup sliced red onion
- 1 cucumber cut into slices or wedges (seed if desired-I used an English cucumber which has less seeds.)
- 8 pepperocini optional
- 8 colorful mini bell peppers red, yellow and orange
- 1 large green bell pepper cut into rings
- 1/2 cup Greek olives
- 1 cup feta cheese chunks
- 8 cups salad greens such as romaine, butter lettuce, red-leaf, etc.
Garnish
- 1 tablespoon chopped fresh Italian parsley
Instructions
Make the Vinaigrette
- In a small bowl, whisk together all ingredients. Set aside.
Grill the chicken
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt and pepper. (and garlic if using)
- Place chicken tenders in a 9 x 13-inch dish. Pour marinade over chicken, tossing to coat. If time permits, refrigerate marinated chicken (covered) for up to 1 day, turning occasionally.
- Lightly oil grill pan; heat to medium-high setting. Grill chicken for about 3 minutes on each side or until juices run clear with no pink color remaining. (165 degrees F)
- Remove chicken from pan; cut into chunks.
Assembly
- Place greens on a decorative serving platter or in a large bowl.
- Arrange all salad ingredients on platter; drizzle with vinaigrette. (Or if preferred, toss all salad ingredients with vinaigrette in a large bowl before arranging on platter. Or serve dressing on the side. Sprinkle with parsley.
Notes
Make Ahead and Storage Tips: vinaigrette may be made up to 4 days ahead. Cover and refrigerate. Remove from refrigerator about 15 minutes before serving. Dressed salad is best enjoyed on the same day. Chicken may be marinated up to 1 day ahead. Cover and refrigerate.
Don’t have a stove-top grill pan? No worries as a large flat pan (like a griddle) or sauté pan may be used. A counter-top grills such as a George Forman would be an excellent choice. Chicken may also be cooked on an outdoor grill.
Short on time? Cutting up a cooked rotisserie chicken (such as lemon-pepper) would be fine as well.
Not in the mood for grilled chicken? Simply swap with either grilled shrimp or perhaps salmon using the same marinade as for the chicken.
Greek-inspired dishes that would make nice accompaniments: Tzatziki, (serve with grilled pita bread), Beef Kefta Kabobs and Chicken ‘n Veggie Souvlaki.
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