Greek · Lunch
Grilled Chicken Salad
Grilled chicken breast sliced over crisp romaine, cucumber, tomato, red onion and Kalamata olives with crumbled feta. Marinated in garlic, lemon juice and dried oregano before grilling, then dressed with lemon-oregano olive oil vinaigrette. Light, tangy, built around Greek Mediterranean flavors.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
486Calories
52.3gProtein
25.6gFat
14.8gCarbs
6.1gSugar
4.2gFiber
880mgSodium
163mgChol
6.9gSat Fat
1180mgPotassium
270mgCalcium
3.1mgIron
0.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
mediterranean
thirty-min-meals
gluten-free
Instructions
1
Prep
Whisk lemon juice, garlic, half the oregano and 1 tablespoon olive oil with salt and pepper to make marinade.
2
Marinate
Coat chicken in marinade and let sit 20 minutes at room temperature.
3
Grill
Place chicken on grill pan over medium-high heat, cook 5–6 minutes per side until internal temperature reaches 165°F with char marks.
4
Plate
Toss romaine, cucumber, tomato, red onion and olives with remaining olive oil, red wine vinegar and oregano. Mound salad on plate, fan sliced chicken over top and scatter feta across.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, boneless and skinless
- 2 tbsp2 tbsp lemon juice
- 2 clove2 clove garlic
- 2 tsp2 tsp dried oregano, divided
- 4 tbsp4 tbsp olive oil, divided
- 4 cups120g romaine lettuce
- 2/3 cup100g cucumber
- 1 cup150g tomato
- 4 tbsp40g red onion
- 1616 Kalamata olives (about 25g)
- 2 oz56g feta cheese
- 2 tsp2 tsp red wine vinegar
- salt, to taste
- black pepper, to taste
