Grilled Greek Salad with Chicken - Clean Eating Magazine

Grilled Greek Salad with Chicken

In this warm-weather twist on a Greek salad, both the chicken and the romaine lettuce get a turn on the grill to infuse the dish with a warm, smoky flavor.
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Grilled Greek Salad with Chicken recipe

Grilled Greek Salad with Chicken

MAKE AHEAD: Prepare the dressing, marinated feta and brined chicken (through Step 2).

FINISH ON SITE: Grill the lettuce and chicken and assemble the salad.

PACK THESE TOOLS: Grill, grilling tongs, paper towel, knife, cutting board, platter and salad tongs.

TRY THIS GENIUS KITCHEN HACK: Don’t toss the brine at the bottom of your feta cheese container – use it as a marinade to achieve extra-juicy chicken as we do here. No need to add additional salt, though, as the brine is salty enough.

  • Duration
  • Prep Time
  • 6Servings

Ingredients

  • 12 oz multicolored cherry tomatoes, halved (or quartered, if large)

    ⅓ cup finely chopped red onion

    7 tbsp olive oil, divided

    4 tsp red wine vinegar

    1 large clove garlic, finely chopped

    2¾ tsp ground black pepper, divided

    1 tsp sea salt, divided

    4 oz feta in brine (such as Greek, Bulgarian or French feta), drained, crumbled + 1 cup brine, strained, divided

    ½ tsp lemon zest + 1 tsp fresh lemon juice

    1½ lb boneless, skinless chicken thighs

    6 small romaine hearts (8 oz each), halved lengthwise

    2–3 oz chopped pitted Kalamata olives

    ½ cup each coarsely torn fresh mint and flat-leaf parsley leaves

Preparation

1. Prepare dressing: In a medium bowl, toss tomatoes, onion, 2 tbsp oil, vinegar, garlic and ½ tsp each pepper and salt. Transfer to a portable lidded container; refrigerate.

2. In another medium bowl, toss feta, 1 tbsp oil, lemon zest and juice and ¼ tsp pepper. Transfer to a portable lidded container and refrigerate. In a large zip-top bag, marinate chicken with brine, 2 tbsp oil and 1 tsp pepper. Refrigerate overnight, or at least 2 hours.

3. Preheat a grill or grill pan on medium-high. Brush the cut side of romaine hearts with 2 tbsp oil and sprinkle hearts with 1 tsp pepper and ½ tsp salt. Grill, cut side down, until tender and grill-marked, about 2 minutes. Set aside.

4. Pat chicken dry and grill over medium-high until grill-marked and cooked through, 3 to 4 minutes per side. Once cool, coarsely chop lettuce and thinly slice chicken. In a large bowl, toss lettuce with dressing and chicken. Top with marinated feta, olives and herbs.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 392
  • Carbohydrate Content: 14 g
  • Cholesterol Content: 114 mg
  • Fat Content: 26 g
  • Fiber Content: 5 g
  • Protein Content: 27 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 891 mg
  • Sugar Content: 7 g
  • Monounsaturated Fat Content: 14.5 g
  • Polyunsaturated Fat Content: 3 g