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Greek Lemon Herb Grilled Chicken Salad

This vibrant Greek Lemon Herb Grilled Chicken Salad delivers restaurant-quality Mediterranean flavors with over 45g of clean protein per serving. Tender chicken cutlets marinated in fresh lemon zest, garlic, and wild oregano are seared to juicy perfection and tossed over crisp greens, diced English cucumbers, juicy cherry tomatoes, kalamata olives, and creamy crumbled feta.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Nutrition

Ingredients
  

Marinated Grilled Chicken & Dressing:
  • 1.5 lbs boneless skinless chicken breasts, pounded to 1/2-inch thickness approx. 700g
  • 1/4 cup extra virgin olive oil divided for marinade & vinaigrette
  • 3 tbsp freshly squeezed lemon juice about 1 large lemon
  • 1 tsp fresh lemon zest zested before juicing
  • 3 cloves fresh garlic, finely minced
  • 1.5 tbsp dried wild Greek oregano crushed between palms
  • 1 tsp fine sea salt to taste
  • 1/2 tsp freshly cracked black pepper
Fresh Salad Bowl Base & Toppings:
  • 6 cups crisp romaine lettuce, chopped into bite-sized ribbons washed and dried
  • 1 large English cucumber, diced into half-moons seedless, crisp
  • 1.5 cups sweet cherry tomatoes, halved
  • 1/2 cup pitted kalamata olives, drained
  • 1/3 cup thinly sliced red onion soaked in cold water 10 mins
  • 1/2 cup authentic Greek feta cheese, crumbled into chunks sheep milk block feta

Method
 

Step-by-Step Cooking Walkthrough:
  1. Marinate Chicken: Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, lemon zest, minced garlic, 1 tablespoon wild oregano, sea salt, and black pepper in a shallow bowl. Add chicken breasts, turning to coat thoroughly. Marinate at room temperature for 15 minutes.
  2. Heat Grill Pan: Preheat a heavy cast-iron grill pan or outdoor grill grates over medium-high heat until lightly smoking. Brush lightly with olive oil.
  3. Sear Cutlets: Place chicken on the grill grates undisturbed for 4 to 5 minutes per side until deep golden char marks form and internal temperature registers 165°F (74°C).
  4. Rest & Slice: Transfer grilled chicken to a clean board and rest for 5 minutes. Slice against the grain into 1/2-inch strips.
  5. Whisk Dressing: In a small jar, whisk remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon oregano, and a pinch of salt.
  6. Assemble Salad Bowls: Divide chopped romaine among wide shallow bowls. Top with cucumber, cherry tomatoes, kalamata olives, red onion, and sliced warm chicken. Scatter crumbled feta over top, drizzle with dressing, and enjoy immediately!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 12gProtein: 45gFat: 22gSaturated Fat: 6gCholesterol: 115mgSodium: 680mgPotassium: 720mgFiber: 4gSugar: 5gVitamin A: 1800IUVitamin C: 35mgCalcium: 220mgIron: 3.2mg

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