Greek Chicken Salad
When you need a quick and easy meal idea, this Greek Chicken Salad is a hit - just serve it with some bread or rolls!
Servings: 6 servings
Ingredients
For the marinade
- ½ cup olive oil
- 3 - 4 cloves garlic minced
- 1 teaspoon dried rosemary crushed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 lemons juiced
- 6 boneless skinless chicken breasts
For the salad
- 1 bag fresh spinach leaves 16 oz.
- 3 roma tomatoes sliced
- 1 medium cucumber peeled and sliced
- ½ cup chopped red onion
- Crumbled Feta cheese
For the salad dressing
- ⅓ cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- 1 teaspoon Dijon-style mustard
- ½ cup red wine vinegar
Instructions
- In a large zip-top bag, combine the marinade ingredients. Squeeze to mix well. Add the boneless, skinless chicken breasts to the bag. Marinate for at least 2 hours in the refrigerator.
- In a medium bowl, combine all of the salad dressing ingredients. Pour into a salad dressing cruet. Store tightly covered at room temperature until serving time.
- Preheat a grill to medium. Place chicken on oiled cooking grates and cook, uncovered, for 10-12 minutes or until the chicken juices run clear, turning twice.
- Plate the spinach. Top with tomatoes, cucumbers, red onion, Feta cheese. Slice the chicken and place atop the salad. Serve with salad dressing on the side.
Notes
- I like to serve this as a meal with yeast rolls. It's the perfect light meal especially on warm days.
Nutrition
Calories: 442kcal | Carbohydrates: 10g | Protein: 27g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 378mg | Potassium: 910mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4784IU | Vitamin C: 41mg | Calcium: 97mg | Iron: 3mg
