Greek Grilled Chicken Salad Recipes

Steps:

• Combine the lettuce, chicken, tomatoes, cucumber, cheese, olives and red onion. Toss together gently.
• Combine the vinaigrette and lemon juice, whisking to combine.
• Pour the dressing over lettuce mixture, tossing lightly.

Steps:

• Toss the chicken with the salad dressing in a large resealable plastic bag and refrigerate for 1 hour.
• Remove the chicken from the marinade, pat dry with a paper towel, and sprinkle on both sides with salt and pepper.
• Preheat a grill or grill pan over medium-high heat. Grill the chicken until cooked through (165 degrees F), 7 to 8 minutes per side. Let cool, then cut into bite-size pieces.
• Toss together the cucumbers, onions, kale, couscous, feta, tomatoes, olives and dill in a large bowl. Add the grilled chicken and drizzle with the desired amount of dressing. Toss to coat. Season with salt and pepper. Garnish with the crispy chickpeas.

Steps:

• For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano and garlic in a bowl. Slowly stream in the olive oil while whisking. Add salt and pepper to taste. Measure out 1/2 cup of the dressing for marinating the chicken. Set aside the remaining dressing for drizzling on the salad.
• For the chicken: Put the chicken in a nonreactive container, pour the reserved 1/2 cup sweet Greek dressing over it and toss to coat. Marinate the chicken, refrigerated, for 2 hours.
• Preheat a grill to medium heat.
• Oil the grill grates with vegetable oil. Grill the chicken until golden on each side and the internal temperature registers 165 degrees F, 7 to 8 minutes per side. Let rest before slicing.
• For the salad: Brush each romaine half with vegetable oil and season with salt and pepper. Grill on high on the cut sides until slightly charred, 2 to 3 minutes.
• Place a seared romaine half on a serving plate. Line up some tomatoes, feta, olives, cucumbers, onions and sliced chicken atop the romaine. Repeat with the remaining ingredients. Drizzle with the sweet Greek dressing. Garnish with cracked black pepper and sea salt and serve.

Steps:

• Prepare a grill for medium heat; lightly oil the grates.
• Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
• Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.

Steps:

• Heat a grill to high. In a large bowl, combine the olive oil, lemon juice, garlic, oregano, 1/2 teaspoon salt and a generous amount of pepper. Whisk well. Transfer 2 tablespoons of the dressing to a medium bowl. Add the chicken to the smaller bowl, toss well to coat, then set aside. Place the bell peppers in the larger bowl and toss to coat with the remaining dressing, then transfer the peppers to a plate. Roll the ears of corn in the dressing, then set them on the plate with the peppers. Set the peppers and corn on the grill. Lower the heat to medium and cook, turning often, until lightly seared and the peppers just start to turn tender, about 3 to 6 minutes. Return to the plate and set aside. Add the chicken to the grill and cook for 4 minutes per side. Transfer to the plate with the vegetables. Add the lettuce to the large bowl and use your hands to toss it with the dressing, carefully coating each leaf with the vinaigrette. Divide the greens between 4 serving plates, then top each with some of the peppers and chicken. Divide the red onion and mint between the plates. Stand each ear of corn on its wide end then cut off the kernels by sawing a knife carefully down the sides. Divide the kernels between the salads, then top with feta cheese. Serve immediately.

Steps:

• In a medium bowl, combine salad dressing, lemon juice, Worcestershire sauce and oregano; mix well.
• Reserve 1/2 the mixture.
• Pour remaining mixture into a resealable plastic bag.
• Add chicken; seal bag.
• Shake to coat.
• Marinate in refrigerator 30 minutes to overnight.
• Drain marinade.
• Grill chicken breasts over medium coals 5 to 6 minutes per side or until tender.
• Cut chicken into strips.
• Combine with reserved dressing and remaining ingredients; serve immediately.

Steps:

• Prepare grill or broiler.
• Combine first 8 ingredients in a large bowl. Brush the chicken with 2 tablespoons dressing.
• Place chicken on a grill rack or broiler pan coated with cooking spray, cook 5 minutes on each side or until chicken is done. Cut into 1/4 inch thick slices.
• Add lettuce and next 4 ingredients (through to onion) to remaining dressing in large bowl, toss well.
• Divide salad evenly among 4 plates, top each with serving with chicken and cheese.
• Yield: 4 servings (serving size: 2 cups salad, 3 ounces chicken and 1 tablespoon cheese).

Steps:

• 1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
• 2. Meanwhile, in a medium bowl, toss together cucumbers, tomatoes, and red onion.
• 3. Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once.
• 4. Transfer chicken to a cutting board; cut into bite-size pieces. Toss with cucumber mixture. If desired, serve on salad greens. Drizzle salad dressing over. Sprinkle with feta cheese and olives.