Name: Greek Salad with Grilled Chicken Recipe
Ingredients: 1.5 lbs Boneless, Skinless Chicken Breasts: Chicken breast is the lean protein powerhouse of this salad. Opt for breasts that are of even thickness for uniform grilling. If you prefer, you can also use chicken thighs for a richer, more flavorful (albeit slightly less lean) option. Consider buying organic or free-range chicken for better quality and taste.; Marinade: A flavorful marinade is key to ensuring the chicken is juicy and packed with Mediterranean aromas. You’ll need: 1/4 cup Extra Virgin Olive Oil: The cornerstone of Mediterranean cuisine, extra virgin olive oil not only adds richness but also helps to tenderize the chicken and carry the flavors of the marinade. Choose a good quality olive oil with a fruity and slightly peppery taste.; 1/4 cup Fresh Lemon Juice: Lemon juice brightens the marinade and tenderizes the chicken. Freshly squeezed lemon juice is always preferred over bottled for a more vibrant flavor.; 2 Cloves Garlic, Minced: Garlic provides a pungent, savory base to the marinade. Freshly minced garlic is essential for the best flavor.; 1 Tablespoon Dried Oregano: Oregano is a quintessential Greek herb, lending a warm, slightly peppery, and aromatic note to the chicken. Dried oregano works perfectly, but if you have fresh oregano on hand, use about 2 tablespoons, finely chopped.; 1 Teaspoon Dried Thyme: Thyme adds another layer of herbaceous complexity to the marinade, complementing the oregano beautifully. Dried thyme is convenient, but fresh thyme sprigs (about 3-4 sprigs) can also be used.; 1/2 Teaspoon Salt: Salt enhances the flavors of all the ingredients and helps to season the chicken from within. Use sea salt or kosher salt.; 1/4 Teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and depth.; 1 English Cucumber: English cucumbers are ideal for Greek salad because they have fewer seeds and a thinner skin, making them less watery and more enjoyable to eat raw. If using a regular cucumber, you might want to peel it and remove some of the seeds.; 1 Pint Cherry or Grape Tomatoes: Cherry or grape tomatoes offer a burst of sweetness and acidity. Choose ripe, firm tomatoes for the best flavor. Heirloom tomatoes, if in season, can also be a fantastic addition for their varied colors and intense tomato flavor.; 1 Red Onion: Red onion provides a sharp, slightly pungent bite that contrasts beautifully with the other salad ingredients. Slice it thinly to mellow its sharpness and ensure it’s not overpowering.; 1 Green Bell Pepper: Green bell pepper adds a slightly sweet and grassy flavor, along with a satisfying crunch. You can also use other colors of bell pepper (red, yellow, orange) for added sweetness and visual appeal, but green bell pepper is more traditional in Greek salad.; 1/2 cup Kalamata Olives, Pitted: Kalamata olives are the quintessential Greek olive, known for their rich, briny, and slightly fruity flavor. Be sure to use pitted olives for ease of eating. If you prefer a less intense olive flavor, you can briefly rinse them under cold water.; 4 oz Feta Cheese, Block: Authentic Greek feta cheese, made from sheep’s milk or a combination of sheep’s and goat’s milk, is crucial. Avoid pre-crumbled feta, as it often contains cellulose and doesn’t have the same creamy texture and briny flavor as feta sold in blocks. Look for feta packed in brine for the best quality and flavor.; Fresh Parsley, Chopped (for garnish): Fresh parsley adds a touch of freshness and herbaceousness, as well as a vibrant green color for garnish. Flat-leaf parsley (Italian parsley) is generally preferred for its bolder flavor.; 1/4 cup Extra Virgin Olive Oil: Again, good quality extra virgin olive oil is essential for the dressing.; 3 Tablespoons Red Wine Vinegar: Red wine vinegar provides the necessary acidity to balance the richness of the olive oil and other salad ingredients. It also adds a classic Mediterranean tang.; 1 Tablespoon Fresh Lemon Juice: Lemon juice brightens the dressing and complements the lemon in the chicken marinade.; 1 Clove Garlic, Minced: A touch of garlic in the dressing enhances its savory profile.; 1 Teaspoon Dried Oregano: Oregano ties the dressing flavor profile to the chicken marinade and the overall Greek salad experience.; 1/2 Teaspoon Dijon Mustard (optional): Dijon mustard acts as an emulsifier, helping to bind the oil and vinegar together for a smoother dressing. It also adds a subtle tang and depth of flavor.; Salt and Black Pepper to taste: Season the dressing generously with salt and freshly ground black pepper to bring out all the flavors.

Ingredients

Scale

For the Grilled Chicken:

1.5 lbs Boneless, Skinless Chicken Breasts: Chicken breast is the lean protein powerhouse of this salad. Opt for breasts that are of even thickness for uniform grilling. If you prefer, you can also use chicken thighs for a richer, more flavorful (albeit slightly less lean) option. Consider buying organic or free-range chicken for better quality and taste.

Marinade: A flavorful marinade is key to ensuring the chicken is juicy and packed with Mediterranean aromas. You’ll need:
- 1/4 cup Extra Virgin Olive Oil: The cornerstone of Mediterranean cuisine, extra virgin olive oil not only adds richness but also helps to tenderize the chicken and carry the flavors of the marinade. Choose a good quality olive oil with a fruity and slightly peppery taste.
- 1/4 cup Fresh Lemon Juice: Lemon juice brightens the marinade and tenderizes the chicken. Freshly squeezed lemon juice is always preferred over bottled for a more vibrant flavor.
- 2 Cloves Garlic, Minced: Garlic provides a pungent, savory base to the marinade. Freshly minced garlic is essential for the best flavor.
- 1 Tablespoon Dried Oregano: Oregano is a quintessential Greek herb, lending a warm, slightly peppery, and aromatic note to the chicken. Dried oregano works perfectly, but if you have fresh oregano on hand, use about 2 tablespoons, finely chopped.
- 1 Teaspoon Dried Thyme: Thyme adds another layer of herbaceous complexity to the marinade, complementing the oregano beautifully. Dried thyme is convenient, but fresh thyme sprigs (about 3–4 sprigs) can also be used.
- 1/2 Teaspoon Salt: Salt enhances the flavors of all the ingredients and helps to season the chicken from within. Use sea salt or kosher salt.
- 1/4 Teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and depth.

For the Greek Salad:

1 English Cucumber: English cucumbers are ideal for Greek salad because they have fewer seeds and a thinner skin, making them less watery and more enjoyable to eat raw. If using a regular cucumber, you might want to peel it and remove some of the seeds.

1 Pint Cherry or Grape Tomatoes: Cherry or grape tomatoes offer a burst of sweetness and acidity. Choose ripe, firm tomatoes for the best flavor. Heirloom tomatoes, if in season, can also be a fantastic addition for their varied colors and intense tomato flavor.

1 Red Onion: Red onion provides a sharp, slightly pungent bite that contrasts beautifully with the other salad ingredients. Slice it thinly to mellow its sharpness and ensure it’s not overpowering.

1 Green Bell Pepper: Green bell pepper adds a slightly sweet and grassy flavor, along with a satisfying crunch. You can also use other colors of bell pepper (red, yellow, orange) for added sweetness and visual appeal, but green bell pepper is more traditional in Greek salad.

1/2 cup Kalamata Olives, Pitted: Kalamata olives are the quintessential Greek olive, known for their rich, briny, and slightly fruity flavor. Be sure to use pitted olives for ease of eating. If you prefer a less intense olive flavor, you can briefly rinse them under cold water.

4 oz Feta Cheese, Block: Authentic Greek feta cheese, made from sheep’s milk or a combination of sheep’s and goat’s milk, is crucial. Avoid pre-crumbled feta, as it often contains cellulose and doesn’t have the same creamy texture and briny flavor as feta sold in blocks. Look for feta packed in brine for the best quality and flavor.

Fresh Parsley, Chopped (for garnish): Fresh parsley adds a touch of freshness and herbaceousness, as well as a vibrant green color for garnish. Flat-leaf parsley (Italian parsley) is generally preferred for its bolder flavor.

For the Greek Salad Dressing:

1/4 cup Extra Virgin Olive Oil: Again, good quality extra virgin olive oil is essential for the dressing.

3 Tablespoons Red Wine Vinegar: Red wine vinegar provides the necessary acidity to balance the richness of the olive oil and other salad ingredients. It also adds a classic Mediterranean tang.

1 Tablespoon Fresh Lemon Juice: Lemon juice brightens the dressing and complements the lemon in the chicken marinade.

1 Clove Garlic, Minced: A touch of garlic in the dressing enhances its savory profile.

1 Teaspoon Dried Oregano: Oregano ties the dressing flavor profile to the chicken marinade and the overall Greek salad experience.

1/2 Teaspoon Dijon Mustard (optional): Dijon mustard acts as an emulsifier, helping to bind the oil and vinegar together for a smoother dressing. It also adds a subtle tang and depth of flavor.

Salt and Black Pepper to taste: Season the dressing generously with salt and freshly ground black pepper to bring out all the flavors.

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Instructions

Step 1: Marinate the Chicken (Minimum 30 minutes, Ideally 2-4 hours)

Prepare the Marinade: In a medium bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper. Ensure all ingredients are well combined.

Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. If using a bag, seal it and massage the marinade into the chicken. If using a dish, turn the chicken breasts to coat them thoroughly.

Refrigerate: Marinate the chicken in the refrigerator for at least 30 minutes. For the best flavor and tenderness, marinate for 2-4 hours, or even overnight. Longer marinating times allow the flavors to penetrate deeper into the chicken.

Step 2: Prepare the Greek Salad Components (While Chicken Marinates)

Prepare the Vegetables:
- Cucumber: Wash the English cucumber. Slice it in half lengthwise, and then slice each half into half-moon shapes, about ¼ inch thick. If using a regular cucumber, peel it, remove some of the seeds, and then slice as directed.
- Tomatoes: Wash the cherry or grape tomatoes. If using cherry tomatoes, you can halve them. Grape tomatoes can be left whole or halved if they are large.
- Red Onion: Peel the red onion and slice it thinly, either into half-moons or thin rings. If you find red onion too strong, you can soak the slices in cold water for 10-15 minutes to mellow their sharpness. Drain well before adding to the salad.
- Green Bell Pepper: Wash the green bell pepper. Remove the stem, seeds, and membranes. Slice the bell pepper into strips or dice it, depending on your preference.
- Kalamata Olives: If using whole olives, pit them. If you bought pre-pitted olives, simply drain them.

Prepare the Feta: Cut the block of feta cheese into ½ inch cubes or crumble it coarsely, depending on your preference. If you like larger pieces of feta, cubing is a good option. For a more rustic salad, crumbling is nice.

Chop the Parsley: Wash and dry the fresh parsley. Finely chop it and set aside for garnishing the salad.

Step 3: Grill the Chicken (15-20 minutes)

Preheat Grill: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.

Grill the Chicken: Remove the chicken breasts from the marinade and discard the marinade. Place the chicken breasts on the preheated grill. Grill for about 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to ensure accuracy, inserting it into the thickest part of the chicken. Avoid overcooking, as this can make the chicken dry. You want it to be juicy and tender.

Rest the Chicken: Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes before slicing or dicing. Resting allows the juices to redistribute, resulting in more tender and flavorful chicken.

Step 4: Make the Greek Salad Dressing (5 minutes)

Combine Dressing Ingredients: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, dried oregano, Dijon mustard (if using), salt, and black pepper.

Emulsify Dressing: Whisk vigorously or shake the jar until the dressing is well emulsified and slightly thickened. Taste and adjust seasoning as needed, adding more salt, pepper, lemon juice, or oregano to your preference.

Step 5: Assemble the Greek Salad with Grilled Chicken (5-10 minutes)

Slice or Dice Chicken: Slice the rested grilled chicken breasts into strips or dice them into bite-sized pieces, depending on your preference.

Combine Salad Ingredients: In a large salad bowl, combine the sliced cucumber, tomatoes, red onion, green bell pepper, Kalamata olives, and feta cheese.

Add Chicken: Add the sliced or diced grilled chicken to the salad bowl.

Dress the Salad: Pour the Greek salad dressing over the salad ingredients. Toss gently to combine everything and ensure all components are lightly coated with the dressing. Be careful not to over-dress the salad; you want it to be flavorful but not swimming in dressing.

Garnish and Serve: Garnish the Greek Salad with Grilled Chicken with freshly chopped parsley. Serve immediately for the freshest flavors and textures.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550
Sugar: 5-8 grams
Sodium: 600-800 mg
Fat: 25-35 grams
Saturated Fat: 6-8 grams
Carbohydrates: 15-20 grams
Fiber: 5-7 grams
Protein: 40-50 grams
Cholesterol: 120-150 mg