The Best Grilled Chicken Greek Salad
This Grilled Chicken Greek Salad is an epic salad filled with tomatoes, cucumbers, eggplant, red peppers, olives, feta cheese and grilled chicken. It is healthy, delicious and filling.
Servings: 4
Ingredients
Grilled eggplant ingredients:
- 1 medium eggplant
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- a generous sprinkle of salt
- a sprinkle of ground black pepper
- a splash of olive oil
Grilled chicken ingredients:
- 1 pound chicken , cut into bite sized pieces
- 2 Tablespoons lemon juice
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- a splash of olive oil
Salad ingredients:
- 5 ounces mixed salad
- 1 english cucumber , sliced
- 1 large red pepper , diced
- 1/2 small red onion , sliced
- 20 cherry tomatoes
- 24 black olives
- 12 sun-dried tomatoes sliced
- 6 ounces crumbled feta cheese
Lemon, Mint, Turmeric Dressing ingredients
- 2 Tablespoons vinegar apple cider or white wine vinegar
- 1/4 cup + 1 Tbs olive oil
- 3 Tablespoons lemon juice
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 9 mint leaves
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground turmeric
Instructions
To make the eggplant:
- Preheat the oven to 400 degrees F.
- Cut your eggplant into 1/2 inch wide slices. Place the sliced eggplant onto a cookie sheet and generously sprinkle salt onto the slices. Using the tip of a knife, score "Xs" onto the surface of the eggplant. Let the eggplant sit for 20 minutes.
- Pat the surface of the eggplant slices down with a paper towel to remove excess liquid.
- Cover a cookie sheet with parchment paper and then sprinkle 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 with 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:
- While the salted eggplant sits, 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 Tablespoons lemon juice, 1/2 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper and cook for about 10 minutes, or until the chicken is golden and fully cooked through.
To make the dressing:
- Add all of the dressing ingredients to a food processor and mix.
- You can also make a vinaigrette and use that instead.
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 1/4th of the sliced cucumbers, 1/4th of the diced red pepper, and 1/4th of the red onion. Then add 5 cherry tomatoes per plate, 6 olives per plate, and the sliced sun-dried tomatoes as well. Put 1/4th of the grilled eggplant on each plate and then 1/4th of the grilled chicken on each plate. Sprinkle each plate with the crumbled feta.
- Top each plate with about 1.5-2 Tablespoons of dressing.
Notes
- You can use a different type of dressing here if you would like. You can make a simple balsamic vinaigrette or greek salad dressing.
- To make a good balsamic vinaigrette, mix together 1/4 cup olive oil, 2 Tablespoons balsamic vinegar, 1/4 tsp dijon, 1/2 teaspoon oregano, salt and pepper.
Nutrition
Calories: 484kcal | Carbohydrates: 24g | Protein: 32g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 1124mg | Potassium: 1177mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2351IU | Vitamin C: 78mg | Calcium: 295mg | Iron: 4mg