Greek Grilled Chicken Salad
A simple and refreshing Grilled Chicken Greek Salad that is filled with tomatoes, artichokes, olives, red onions and tossed with a mouth watering Greek Vinaigrette dressing. Whole30, Keto, Paleo, Gluten-Free and Dairy-Free
Servings: 2 salads
Ingredients
Salad
- 5 cups mixed greens (or lettuce of choice)
- 1/2 small red onion (thinly sliced)
- 1/4 cup Kalamata olives ((pitted))
- 1/3 cup cherry tomatoes ((sliced in half_)
- 3 tbsp banana peppers
- 1/4 cup artichokes
- 1 small Avocado diced
- 3 tbsp large green olives
Marinated Chicken Breasts
- 2 large chicken breast
- 1/2 cup light olive oil
- 1 large lemon (juiced)
- 1 clove garlic
- 1 tbsp dried oregano
- 1/2 tso sea salt
- 1/2 tsp black cracked pepper
Greek Vinaigrette
- 2 cloves garlic (finely minced)
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp Pink salt or more to taste
- 1/2 tsp cracked black pepper or more to taste
- 1/2 tsp dried basil
- 1 1/4 tsp Dijon Mustard
Instructions
Marinated Chicken
- Whisk together all of the ingredients for the marinade and transfer to a large freezer bag and add chicken. Marinate 4-8 hours
- Remove chicken from the marinade and add to a medium heat skillet and cook 6 minutes on each side or until juice runs clear.
- Remove from pan and slice
Salad
- In a large bowl add the mixed greens, tomatoes, onions, olives, artichokes and banana peppers.
- Place the sliced cooked chicken breasts over the greens. Drizzle with the Greek Vinaigrette and toss together.
Greek Vinigerette
- Add all of the ingredients except the basil and oregano to a jar. Use an immersion blender to mix together. (A regular blender will work on this step also) Add the oregano and basil and mix together with a spoon. This will stay good in the refrigerator for up to a week.