Best Grilled Greek Chicken Salad Recipes

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Steps:

• Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GRILLED CHICKEN GREEK SALAD

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.

GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR

Steps:

• Preheat a grill pan over medium-high heat.
• Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
• Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
• Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
• Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
• Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
• Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
• To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD F

Steps:

• Preheat grill pan over high heat.
• Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275°F.
• Wrap pita breads in foil.
• Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil.
• Add oregano, garlic and whisk again to combine into dressing.
• Pour half the dressing over chicken tenders.
• Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl.
• Pour remaining dressing over salad and toss well.
• The salad should be very lightly dressed.
• Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter.
• Remove pitas from oven and unwrap.
• Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GRILLED CHICKEN, RED ONION, AND MINT KEBABS WITH GREEK SALAD

Steps:

• Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.
• Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.

GREEK SALAD WITH GRILLED CHICKEN

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).

GRILLED CHICKEN PAILLARD WITH GREEK SALAD

Steps:

• Prepare a grill for medium-high heat, about 375 degrees F. Alternatively, heat a grill pan over medium heat.
• Meanwhile, place 1 chicken breast in a large resealable bag. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/2 inch thick. Transfer to a baking sheet or large plate. Repeat with the remaining chicken.
• Drizzle the chicken with 1 to 2 tablespoons grapeseed oil and then season each side with salt and pepper.
• Grill the chicken until cooked through and grill marks appear, 3 to 5 minutes per side. About 2 minutes before the chicken is done, grill the halved lemons, cut-side down.
• While the chicken is grilling, make the salad: Combine the arugula with the olives, tomatoes and feta in a large bowl. Tear the basil leaves and oregano and add them to the bowl. Add the juice from 1 of the grilled lemons, the olive oil and some salt and pepper. Toss together until evenly coated in with the dressing. Taste and add more salt or pepper, if needed.
• Remove the chicken to a large platter. Mound the salad on top. Cut the remaining grilled lemon into wedges and place on the platter. Serve family style.

GRILLED CHICKEN AND KALE GREEK SALAD

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.

GREEK GRILLED CHICKEN WITH ORZO SALAD

Steps:

• For the Chicken:.
• Combine the garlic, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl. Add chicken thighs and marinate in the refrigerator at least 30 minutes or up to 2 hours.
• While the chicken is marinating prepare the orzo salad (see below).
• When ready to cook, remove the chicken from the marinade and grill over medium-high heat for 3-5 minutes per side.
• For the Orzo Salad:.
• Combine the tomatoes, scallions, feta cheese, oregano, olive oil, lemon juice, salt and pepper in a small bowl.
• Cook the orzo pasta according to package directions. Drain the orzo and toss it with 3/4 of the tomato mixture.
• To Serve.
• Mound the orzo salad on a serving platter, top with the hot grilled chicken and spoon the reserved tomato mixture on top.

GRILLED GREEK CHICKEN SALAD

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.

GREEK GRILLED CHICKEN SALAD

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.

GRILLED GREEK CHICKEN SALAD

Steps:

• Heat gas or charcoal grill. Toss chicken tenders with oil; sprinkle with Greek seasoning.
• Place chicken on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once, until no longer pink in center.
• Meanwhile, in large bowl, toss spinach, cucumber, tomatoes and olives with dressing. Spoon onto 4 serving plates; serve with chicken tenders. Sprinkle with cheese.

GRILLED GREEK CHICKEN SALAD

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.

GRILLED GREEK CHICKEN SALAD RECIPE - (4.5/5)

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.