This salad is my current obsession, along with the dressing that goes on top of it (re: Monday’s post). Not only is this Ultimate Grilled Chicken Greek Salad with Lemon, Mint, Turmeric Dressing absolutely delicious, flavorful, and dreamily summery, but it leaves me feeling energized and satisfied for hours.

The Ultimate Grilled Chicken Greek Salad with Lemon, Mint, Turmeric Dressing (paleo, GF)--- Perchance to Cook, www.perchancetocook.com

And the reason for this is that it is packed with so many goodies!

Grilled eggplant, grilled lemon-oregano chicken, olives, red onion, cucumbers, red pepper, sundried tomatoes, cherry tomatoes, mixed greens, goat’s feta cheese (optional), and a Zesty Lemon Mint Turmeric Dressing.

The prep work involved in making this salad is really worth it, whether you are making it as your lunches for the week or serving it for an upcoming lunch or dinner.

It’s just too delicious to pass up.

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To start, I salted slices of eggplant and let them sit for 20 minutes.

Then I patted them dry, covered them in some oregano, basil, and olive oil, and cooked them for 30 minutes.

While the eggplant was cooking, I grilled the chicken with lemon juice and oregano.

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I also sliced the red onion, cucumbers, red peppers, and cherry tomatoes and I made the Zesty Lemon Mint Turmeric Dressing ….all while the eggplant cooked.

By the time the eggplant was ready, all the parts of this salad were ready!

The Ultimate Grilled Chicken Greek Salad with Lemon, Mint, Turmeric Dressing (paleo, GF)--- Perchance to Cook, www.perchancetocook.com

I like to divide this recipe into 4 servings, so I took out 4 plates and added a handful of salad to each plate.

Then I divided the chicken and eggplant into 4 servings and added one serving of each per plate.

I did this in pretty rows, but feel free to just throw it on top of the salad if you prefer.

Next, I added rows of olives, red onion, cucumber, red pepper, sundried tomatoes, cherry tomatoes, and goat’s feta to the salad.

I covered the goat’s feta cheese in dried basil and oregano because I love how that tastes.

The Ultimate Grilled Chicken Greek Salad with Lemon, Mint, Turmeric Dressing (paleo, GF)--- Perchance to Cook, www.perchancetocook.com

Note: With feta, this salad is paleo-friendly, or primal salad, if you want to keep it paleo or avoid dairy all together, you can take the feta out.

I like feta made out of goat’s milk, because I find it easier to digest and it is less inflammatory.

Then I topped each plate with roughly 1.5 Tbs of the Zesty Lemon Mint Turmeric Dressing.

The lemon and mint here are really refreshing mixed with the other flavors on the plate. And the Turmeric is an extra boost of antioxidants, which is always welcome to me.

The Ultimate Grilled Chicken Greek Salad with Lemon, Mint, Turmeric Dressing (paleo, GF)--- Perchance to Cook, www.perchancetocook.com

I’ve been making this salad on Sundays, and bringing the leftovers to work.

Some co-workers have been commenting on how delicious this looks and all I can think is, well yes— its the ULTIMATE grilled chicken greek salad. 🙂

And if you want to kick it up a notch, try making your own tzatziki sauce! This Tzatziki Sauce from Wholesome Yum looks fantastic and only takes 5 minutes to make!

Enjoy!

The Ultimate Grilled Chicken Greek Salad with Lemon, Mint, Turmeric Dressing (paleo, GF)--- Perchance to Cook, www.perchancetocook.com

The Ultimate Grilled Chicken Greek Salad with Lemon, Mint, Turmeric Dressing (paleo, GF)--- Perchance to Cook, www.perchancetocook.com
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The Ultimate Grilled Chicken Greek Salad with Lemon, Mint, Turmeric Dressing (paleo, GF)

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
A salad made of grilled eggplant, grilled lemon-oregano chicken, olives, red onion, cucumbers, red pepper, sun-dried tomatoes, cherry tomatoes, mixed greens, goat’s feta cheese (optional), and a Zesty Lemon Mint Turmeric Dressing

Ingredients

To make the grilled eggplant:

  • 1 medium eggplant
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • a generous sprinkle of salt
  • a sprinkle of ground black pepper
  • a splash of olive oil

To make the grilled chicken:

  • 1 pound chicken, , cut into bite sized pieces
  • 2 Tbs lemon juice
  • 1/2 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • a splash of olive oil

The rest of the salad ingredients:

  • 4 handfuls of mixed salad
  • 1 english cucumber, , sliced
  • 1 large red pepper or 2 small, , sliced
  • 1/2 of a small red onion, , sliced
  • 20 cherry tomatoes, , sliced in half
  • 24 black olives
  • 12 sun-dried tomatoes
  • 200 grams (about 7 ounces) of feta cheese (made of goat's milk)
  • a sprinkle of extra dried oregano
  • Lemon, Mint, Turmeric Dressing, (roughly 1.5- 2 Tbs per person/plate), , Mint, Turmeric Dressing (roughly 1.5- 2 Tbs per person/plate), this recipe makes about 7-8 Tbs total

Instructions

To make the eggplant:

  • Preheat the oven to 400 degrees.
  • Cut your eggplant into around 1.5cm wide slices. Place the sliced eggplant onto a cookie sheet and generously sprinkle salt onto the slices. Using the tip of the knife, slice "Xs" into the surface of the eggplant slices (the white part of it). Let the eggplant sit for 20 minutes.
  • Pat the surface of the eggplant slices down with a paper towel.
  • Cover a cookie sheet with parchment paper and then sprinkle a good amount of olive oil onto the parchment paper. Place the eggplant slices onto the cookie sheet, and flip the slices around so that both sides are coated in olive oil. Top the eggplant slices in 1/2 tsp of dried basil, 1/2 tsp of dried oregano, and a sprinkle of ground black pepper. Cook for 30-35 minutes, until golden.

To make the chicken:

  • Put a splash of olive oil onto a large frying pan and heat over medium heat.
  • Put the chicken pieces into the pan, cover in 2 Tbs lemon juice, 1/2 tsp oregano, 1/4 tsp salt, and 1/4 tsp ground black pepper and cook for about 10-12 minutes, or until the chicken is golden and fully cooked through.

To put the whole salad together:

  • You can either mix everything together in one large bowl OR make 4 individual servings/plates (which is my preference).
  • To make individual plates, take out 4 plates or containers and put one handful of mixed salad on each plate. Top each plate with 1/4 of the sliced cucumber, 1/4 of the sliced red pepper, and 1/4 of the slice red onion. Then add 5 cherry tomatoes per plate, 6 olives per plate, and 3 sun-dried tomatoes per plate. Then divide your feta into 4, and put 1/4 of it onto each plate. Top the feta in a sprinkle of dried oregano. Put 1/4 of the grilled eggplant on each plate and then 1/4 of the grilled chicken on each plate.
  • Top each plate with about 1.5- 2 Tbs of Lemon, Mint, Turmeric Dressing. Enjoy!
Author: Dominique | Perchance to Cook