Lemon-dill Greek chicken salad
4
Points®
Total time: 1 hr 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This dish takes the foundation of a classic Greek salad and builds it up into a satisfying meal. Grilled chicken and chickpeas add protein, while roasted red peppers bring extra flavor and color. Marinating the chicken in lemon juice and olive oil before grilling tenderizes the meat and imparts a citrusy note that complements the dressing.
Ingredients
Cooking spray
4 spray(s)
Olive oil
1½ Tbsp, extra-virgin
Lemon zest
2¼ tsp
Fresh lemon juice
4½ Tbsp
Jarred minced garlic
1½ tsp
Table salt
1 tsp
Black pepper
¾ tsp
Uncooked skinless boneless chicken breast
1 pound(s), 4 (4-oz) breasts
Romaine lettuce
4 cup(s), shredded, shredded
Canned chickpeas (low sodium)
1 cup(s), drained and rinsed
Roasted red peppers (packed in water)
½ cup(s), finely chopped
English cucumber
1 cup(s), halved and thinly sliced
Olives
8 olive(s), medium, Kalamata, pitted, sliced
Crumbled feta cheese
¼ cup(s)
Dill
4½ Tbsp, fresh, chopped
Lemon
½ item(s), large, cut into wedges
Instructions
1
In a large bowl, combine the oil, lemon zest and juice, garlic, salt, black pepper, and 6 tbsp water. Reserve 1⁄4 cup of the dressing. Add the chicken to the bowl and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours. Cover and refrigerate the remaining lemon dressing.
2
Coat a grill rack or grill pan with cooking spray. Preheat the grill to medium-high.
3
Transfer the chicken to the grill. (Discard the marinade.) Grill the chicken until cooked through, 10 to 15 minutes, turning as needed. Transfer to a cutting board and thinly slice.
4
Arrange the lettuce on a serving platter. Top with the chickpeas, red peppers, cucumber, chicken, olives, and cheese. Stir the dill into the reserved lemon dressing. Drizzle over the salad. Serve with the lemon wedges.
5
Serving size: 1½ cups salad, 1 chicken breast, and 1 tbsp each olives and feta
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