When we order take-out salads, we usually get a dressing packet that might be creamy but is loaded with preservatives, fillings and unwanted chemicals. We think we’re eating healthy because we’re eating salad, but the dressing totally kills any hopes of that. But salad tastes so much better with the dressing! Well, guess what? You can make a creamy, rich tasting dressing that’s much healthier for you! Thick Greek yogurt whisked together with extra virgin olive oil, lemon juice, and herbs combine into a creamy dressing that makes this grilled chicken salad recipe superb!
I don’t know about you, but I love any kind of pickled or jarred vegetable. You can be totally creative and free with this part of the recipe. Personally, I add marinated grilled artichokes, roasted red peppers, and olives to this recipe. There are so many other options though like pickles, banana peppers, pepperoncini, marinated mushrooms, capers, pickled onions, or even kimchi. Put in whatever you have on hand.
Notice that I’m not calling this a Greek salad even though it’s very similar to a lot of the Greek salads you’ve probably eaten. This grilled chicken salad recipe has crumbled feta, olives, lettuce, tomato, cucumber, onion just like a lot of the “take-out” Greek salads from pizza places and take-out restaurants. A traditional Greek salad doesn’t use creamy dressing , it uses raw extra virgin olive oil. Also, lettuce is excluded and it is made up of big rustic pieces of tomato, cucumber, onion and a huge slice of feta, instead of crumbled. Here is a recipe for a traditional Greek salad that is another epic salad, just much different from this one.
I hope you enjoy this salad recipe and I encourage you to change it up however you like!
If you’re looking for some more great Mediterranean salad recipes, check these out!
2chicken breasts, drizzled with olive oil, salt and pepper
1mediumtomato, cut in wedges
1English cucumber, sliced
1avocado, pit removed and sliced
1/4red onion, sliced
1/2cuproasted red peppers, sliced into thin strips
1/2cupcrumbled feta cheese
Heat the grill to medium-high heat. Once the grill is hot, grill the chicken breasts directly over the heat. After 5 minutes, flip them once and don't press down on it, you will lose the juices. Depending on how thick your chicken breast is it may take 10 minutes, or up to 15. Slice chicken into desired size for salad.
In a small bowl, add yogurt, lemon juice, and dried herbs. Slowly drizzle in the extra virgin olive oil and whisk until fully incorporated. Thin it out with more lemon juice/oil if too thick.
To a salad bowl, add spring mix. Arrange all other ingredients in a circle around the lettuce. Sprinkle with crumbled feta. Drizzle lots of dressing on the salad and enjoy!
George studied International Business in Greece in 2015 for three semesters. His family is from the island of Crete, and he lived with them for a whole summer. During that time, he started working for Mediterranean Living and contributing his firsthand experiences of the traditional Cretan diet. He learned fluent Greek along the way, being fully immersed in a traditional Cretan village. He is since graduated with a business degree from Worcester State University. George loves language and traveling, so he completed a TEFL certificate program at the Boston Language Institute in order to teach English abroad and travel the world. He currently works full-time blogging, recipe formulating, and social media marketing for Mediterranean Living. His passions include language, gardening, hiking, skateboarding, and watching sports. He dreams of living in Crete one day, after he travels the world learning as many languages and cultures as possible.