Grilled Greek Chicken Salad


For the chicken:

  • 1 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • Salt & pepper
  • 4 boneless, skinless chicken breasts

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 lemon, juiced
  • 2 cloves garlic, smashed
  • 2 teaspoons fresh oregano, minced (or 1 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the salad:

  • 2 to 3 hearts romaine lettuce
  • 1 English cucumber, peeled, cut into chunks
  • 3 vine-ripened tomatoes cut into chunks, or a handful of cherry tomatoes
  • 1/2 red onion, very thinly sliced (I like to soak these in red wine vinegar for 30 minutes before adding them to the salad)
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh dill (optional)


  • Marinate the chicken. Combine all the ingredients for the chicken in a swallow dish or bag. Marinate for at least 30 minutes and up to 4 hours. (I like the marinate the red onions in red wine vinegar during this time too.)
  • Mix together all the ingredients for the dressing in a jar and set aside.
  • Preheat the grill to medium-high. Grill the chicken for 4-5 minutes on each side until cooked through. Transfer to a cutting board then tent the chicken with foil and let rest for at least 5 minutes.
  • Toss all the remaining ingredients for the salad together. Slice the chicken and add to the salad. Shake the dressing and add just enough to to the salad. Serve immediately. Enjoy!