There is truly no amount of Greek food that’s too much Greek food for me. It’s my favorite cuisine! If you’re looking for a traditional Greek Salad (which is called a Village Salad in Greece), click here. If you want a delicious green salad with Greek flavors and grilled chicken, keep reading!
This delicious has salad has so many things that are good for you: powder greens, cucumber, avocado, tomato, green bell pepper, and grilled chicken, plus a big hunk of feta cheese because that’s how it’s done in Greece. What’s not to love there? Complete with Kalamata olives, a zing of capers, and fresh oregano, this salad has tons of flavor.
This recipe uses my Perfect Grilled Chicken. It takes just ten minutes on the grill and is so juicy and flavorful. I make it so often, it’s even in my cookbook!
I tossed this salad with my favorite Greek dressing but lemon vinaigrette or red wine vinaigrette would also be delicious.
Perfect Grilled Chicken, recipe follows
Green bell pepper, chopped
- Grill chicken according to recipe below.
- Toss greens with your favorite Greek dressing. Top greens with grilled chicken breast, cucumber slices, tomato slices, chopped green bell peppers, Kalamata olives, feta cheese, capers, and fresh oregano leaves.
Perfect Grilled Chicken
Boneless skinless chicken breast
Dried oregano or thyme
- Preheat a charcoal or gas grill to about 350-375 degrees. Take your chicken out of the fridge about twenty minutes before you want to grill. You never want to cook meat straight from the fridge!
- Rinse the chicken breasts and pat dry with a paper towel. Set your palm on each chicken breast and carefully run a knife through the center parallel to your hand to slice each breast in half for thinner, faster cooking cutlets.
- Season chicken well on both sides with paprika, onion powder, garlic powder, dried oregano or dried thyme, sea salt, and freshly ground pepper.
- Drizzle cutlets with olive oil on both sides, rubbing the olive oil and spices in.
- Grill cutlets for 5 minutes per side or until internal temperature reaches 165 degrees. Let rest for five minutes before slicing and serving.
Watch me make it: