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Grilled greek chicken salad

3
Points®
Total Time
1 hr 38 min
Prep
15 min
Cook
8 min
Serves
2
Difficulty
Easy
Fresh, crisp and loaded with Mediterranean flavor, this Greek salad topped with grilled chicken makes a quick and healthy lunch or dinner. The chicken can be marinated in the morning and then grilled in the evening for dinner. You can also chop some of the vegetables in the morning to prepare ahead. The tanginess of the feta makes a nice balance to the olive oil-based marinade. We suggest using a block of feta cheese and crumble it yourself. The flavor is a little better than using crumbled feta cheese. Serve the salads with warm pita breads.

Ingredients

Water

3 Tbsp

Extra virgin olive oil

2 tsp

Lemon zest

1¼ tsp, grated

Fresh lemon juice

2½ Tbsp

Garlic

1 small clove(s), minced

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked boneless skinless chicken breast

½ pound(s), 2 (1/4-pound) breasts

Romaine lettuce

2 cup(s), shredded, thickly sliced

Canned drained chickpeas

½ cup(s), rinsed

English cucumber

½ cup(s), sliced

Roasted red peppers (packed in water)

¼ cup(s), diced

Olives

4 olive(s), medium, Kalamata variety, sliced

Crumbled feta cheese

2 Tbsp

Dill

2 Tbsp, fresh, chopped

Cooking spray

1 spray(s)

Instructions

  1. To make marinade, whisk together water, oil, lemon zest and juice, garlic, salt, and pepper in small bowl. Transfer 2 tablespoons marinade to large zip-close plastic bag. Add chicken to bag. Squeeze out air and seal bag. Turn to coat and refrigerate at least 1 hour or up to 8 hours. Cover and refrigerate remaining marinade to use for dressing.
  2. Remove chicken from marinade and discard marinade. Spray ridged grill pan with nonstick spray and set over medium-high heat. Place chicken in pan and cook, turning occasionally, until cooked through, about 8 minutes. Cut chicken into thick slices.
  3. Meanwhile, divide lettuce evenly between 2 plates. Top evenly with chickpeas, cucumber, red peppers, and olives. Top each salad evenly with chicken. Sprinkle evenly with cheese. Stir dill into reserved marinade and drizzle evenly over salads. Serve at once.
  4. Per serving (1 salad)

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