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The Grilled Greek Chicken Salad is a vibrant and nutritious dish that captures the essence of Mediterranean cuisine. This salad is not just a meal; it’s an experience that brings together the freshness of vegetables, the richness of grilled chicken, and the tangy charm of Greek flavors. Perfect for a light lunch, a hearty dinner, or even for serving at gatherings, this salad is both satisfying and pleasing to the palate. Its colorful presentation and delightful taste make it a popular choice among health-conscious eaters and food lovers alike.

Grilled Greek Chicken Salad

Discover the vibrant flavors of Grilled Greek Chicken Salad, a nutritious dish perfect for any occasion. This Mediterranean-inspired salad features grilled chicken paired with fresh vegetables, creamy feta, and tangy Kalamata olives, all drizzled with a homemade dressing. Packed with vitamins and lean protein, it is as satisfying as it is delicious. Whether for lunch, dinner, or gatherings, this salad is a flavorful and healthy delight you won't want to miss!
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Ingredients
  

For the Chicken Marinade:

1 lb boneless, skinless chicken breasts

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice (about 1 lemon)

2 cloves garlic, minced (about 2 teaspoons)

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon freshly ground black pepper

For the Salad:

6 cups mixed greens (such as spinach, arugula, and romaine)

1 cup cherry tomatoes, halved

1 cucumber, diced into bite-sized pieces

½ red onion, thinly sliced

1 cup Kalamata olives, pitted and halved

1 cup feta cheese, crumbled

Fresh parsley, chopped, for garnish

For the Dressing:

¼ cup olive oil

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

1 clove garlic, minced (about 1 teaspoon)

Salt and freshly ground black pepper to taste

Instructions
 

Marinate the Chicken: In a medium-sized mixing bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, the juice of 1 lemon, minced garlic, dried oregano, salt, and black pepper. Add the chicken breasts to the bowl and ensure they are well-coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor absorption.

    Preheat the Grill: While the chicken is marinating, preheat your grill to medium-high heat (approximately 375°F to 450°F).

      Grill the Chicken: After marinating, remove the chicken from the bowl and discard the marinade. Place the chicken on the hot grill and cook for about 6-7 minutes on each side, or until the chicken is completely cooked through and its internal temperature reaches 165°F. Once done, remove the chicken from the grill and allow it to rest for 5 minutes before slicing into strips.

        Prepare the Salad: In a large salad bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved Kalamata olives, and crumbled feta cheese. Toss the ingredients gently to mix.

          Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and a pinch of salt and pepper. Taste the dressing and adjust the seasoning as desired.

            Assemble the Salad: Slice the grilled chicken into strips and arrange it over the prepared salad. Drizzle the dressing evenly over the top and toss gently to combine all the flavors.

              Garnish and Serve: Sprinkle freshly chopped parsley over the salad for a vibrant touch and added flavor. Serve immediately and savor each delicious bite!

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings

                  Presentation Tips: For a stunning presentation, serve the salad in large, shallow bowls, and arrange the grilled chicken slices on top in a fanned-out style. Consider adding a wedge of lemon or lime for an extra pop of color and a squeeze of fresh citrus over the salad just before serving. Enjoy!