Description
This 30-minute Greek-inspired dinner features juicy grilled chicken marinated in a lemony, garlicky vinaigrette that doubles as a fresh salad dressing. Combined with crisp cucumbers, ripe tomatoes, crunchy bell peppers, tangy feta, and optional herbs, this salad is perfect for a light yet satisfying summer meal, served with grilled pita bread.
Ingredients
Scale
Marinade & Dressing
- 1/2 cup extra-virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Chicken
- 1 1/2 pounds boneless, skinless chicken breast cutlets
Salad
- 1 English cucumber
- 3 to 4 vine-ripened tomatoes
- 1 green bell pepper
- 1/4 red onion
- 1 cup crumbled feta cheese
- 1/4 cup chopped parsley, optional
For Serving
- Grilled pita bread, optional
Instructions
- Make the dressing: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper. Shake vigorously to combine all ingredients thoroughly.
- Marinate the chicken: Place the chicken cutlets in a large bowl and pour in half of the dressing. Use tongs to toss and coat the chicken evenly. Let it sit for 5 minutes to absorb the flavors.
- Preheat the grill: While the chicken marinates, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Grill the chicken: Remove the chicken from the marinade and place it on the grill. Cook each side for 4 to 5 minutes until golden brown, with grill marks and an internal temperature of 165°F. Transfer cooked chicken to a plate and let rest for 5 minutes.
- Prepare the vegetables: Chop the cucumber, tomatoes, and bell pepper into 3/4-inch chunks. Thinly slice the red onion to add sharpness and crunch.
- Assemble the salad: Cut the grilled chicken into bite-sized chunks and place in a large serving bowl. Add the chopped vegetables, crumbled feta, remaining dressing, and optional parsley; toss gently to coat everything evenly.
- Serve: Serve the salad alongside grilled pita bread, if desired. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- The vinaigrette can be made in advance and stored in the refrigerator for up to 3 days.
- For a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
- Use olives such as Kalamata or green olives in the salad for more authentic Greek flavor.
- Grilled pita bread enhances the dish but can be substituted with warm flatbread or served without for a lighter meal.
- If you don’t have a grill, you can cook the chicken on a stovetop grill pan or under the broiler.
Nutrition
- Serving Size: 1 serving
- Calories: 676 kcal
- Sugar: 8 g
- Sodium: 836 mg
- Fat: 42 g
- Saturated Fat: 11 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 61 g
- Cholesterol: 178 mg
