Greek Salad With Grilled Chicken

Yunhee Kim
Postworkout salad. Prep: 20 minutes; Cook: 4 minutes; Stand: 5 minutes.


Makes 4 servings (serving size: 1 1/4 cups salad and 3 ounces chicken)

Nutritional Information

Calories 312
Fat 20 g
Satfat 6 g
Monofat 12 g
Polyfat 2 g
Protein 22 g
Carbohydrate 11 g
Fiber 2 g
Cholesterol 66 mg
Iron 1 mg
Sodium 568 mg
Calcium 141 mg


3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
3/4 teaspoon kosher salt, divided
1/4 teaspoon ground black pepper, divided
Olive oil cooking spray
12 ounces skinless, boneless chicken breast
1 1/2 pounds plum tomatoes, halved, seeded, and quartered (about 6–8 tomatoes)
1/2 large seedless cucumber, halved lengthwise and thinly sliced
1/2 small red onion, thinly sliced
3 ounces feta cheese, crumbled
1/3 cup pitted kalamata olives, halved
3 tablespoons chopped fresh mint, divided
4 cups torn romaine lettuce


1. Whisk together the olive oil, lemon juice, and honey. Add 1/2 teaspoon salt and 1/8 teaspoon pepper; set aside.

2. Heat a grill pan to high. Lightly coat chicken with olive oil spray, and season with remaining salt and pepper; cook over high heat 2 minutes per side or until just cooked through. Transfer to a cutting board; let stand 5 minutes.

3. In a serving bowl, toss tomatoes, cucumber, onion, feta, olives, and half the mint with vinaigrette. Slice chicken into 1/2-inch strips, add to salad, and toss gently. Place 1 cup romaine on each of 4 plates, top with chicken mixture and remaining mint.