Greek Grilled Chicken with Fresh Salad Recipe
This Greek Grilled Chicken with Salad recipe is a vibrant and flavorful dish perfect for a healthy lunch or dinner. Tender chicken thighs or breasts are marinated in a zesty blend of Greek yogurt, olive oil, herbs, and spices before being grilled to juicy perfection. Served atop a fresh salad of romaine, cucumbers, Kalamata olives, cherry tomatoes, and red onion, and drizzled with a creamy, tangy dressing made from the marinade, this meal brings classic Mediterranean flavors to your table in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes (including marinating)
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Greek
Ingredients
For the Marinade and Chicken
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 1½ pounds boneless, skinless chicken thighs or breasts
For the Salad
- 2 romaine hearts, chopped
- 2 Persian cucumbers, sliced
- ⅓ cup Kalamata olives, pitted
- ½ cup halved cherry tomatoes
- ¼ small red onion, thinly sliced
Instructions
- Prepare the Marinade: In a large bowl, whisk together the olive oil, mayonnaise, Greek yogurt, red wine vinegar, garlic powder, dried oregano, dried basil, sea salt, and freshly cracked black pepper until well combined. Reserve ¾ cup of this marinade by transferring it to a small bowl or jar, cover, and refrigerate for later use.
- Marinate the Chicken: Pat the chicken dry with paper towels. Place the chicken into the remaining marinade in the large bowl and toss to coat evenly. Cover and refrigerate the chicken to marinate for at least 1 hour, or up to overnight for maximum flavor.
- Preheat the Grill: When ready to cook, preheat your grill to high heat. Lightly brush the grill grates with olive oil to prevent sticking.
- Grill the Chicken: Remove the chicken pieces from the marinade, allowing any excess to drip off. Place the chicken on the hot grill. Cover and cook for 4 to 5 minutes per side, or until the internal temperature reaches 165°F (75°C) using an instant-read thermometer. Remove the chicken from the grill and transfer to a cutting board. Allow it to rest for 5 to 10 minutes before slicing thinly.
- Assemble the Salad: In a large bowl, toss the chopped romaine lettuce with half of the reserved marinade to coat the greens. Add the sliced Persian cucumbers, pitted Kalamata olives, halved cherry tomatoes, and thinly sliced red onion. Toss gently to combine all the ingredients evenly.
- Serve: Divide the salad mixture between serving bowls. Top each with the thinly sliced grilled chicken. Drizzle the remaining reserved marinade over the chicken and salad for added flavor. Serve immediately.
Notes
- Marinating the chicken overnight will result in the most tender and flavorful meat.
- If you don’t have a grill, you can cook the chicken on a grill pan or bake it at 400°F (200°C) for 20-25 minutes until cooked through.
- Make sure the grill grates are well oiled to prevent sticking and tearing of the chicken.
- Use an instant-read thermometer to ensure the chicken is safely cooked to 165°F.
- The reserved marinade used as dressing should be stored separately and not reused as raw marinade once it has been in contact with raw chicken; in this recipe, it is safe for dressing because the marinade used on the salad is reserved before adding raw chicken.
- Feel free to add feta cheese or a squeeze of fresh lemon juice to enhance the Mediterranean flavors.
