Grilled Chicken Greek Salad with Greek Dressing
My chicken thighs were being boring. I didn’t feel like slathering them in barbecue sauce or turning them into sesame chicken. Instead, I thought I would liven things up with a lemon-based marinade. Imagine it! Succulent chicken with the tangy, Mediterranean flavors of lemon, oregano and garlic. Grilled to perfection – with all those delicious little charred bits – this would pair perfectly with a bright and summery salad. My recipe for Grilled Chicken Greek Salad with Homemade Greek Dressing is ideal for those hot summer days where you don’t want something big and heavy to eat. Perfect for lunches, as an appetizer and even a full dinner, you can’t beat the massive flavors packed in there. The Chardonnay dressing pulls everything together gently, while the smoky chicken turns a big salad into a hearty meal.
Grilled Chicken Greek Salad with Greek Dressing
PrintIngredients
Method
Photos
Chicken Marinade:
8
chicken thighs, boneless skinless
2 tbsp.
oil
1
lemon juiced, zested
2 small-medium cloves
garlic, minced
1 tsp.
dried oregano
Salt and pepper to taste
Greek Salad Dressing:
1 clove
garlic, minced
1 tsp.
dried oregano
2 tbsp.
feta cheese, finely crumbled
¼ cup
lemon juice
¼ cup
olive oil
¼ cup
plain Greek yogurt
¼ cup
mayonnaise
Salt and pepper to taste
Salad:
1 head
romaine lettuce
½
English cucumber, sliced
8 to 12
cherry tomatoes sliced
½
red onion, sliced
½ cup
feta cheese, crumbled
¾ cup
Kalamata olives, drained
- One hour before cook time - this marinade doesn’t need long - whisk together the oil, lemon juice, garlic, oregano, salt and pepper. Toss the chicken thighs in the marinade and set aside in the fridge.
PRO TIP: Remember to use an oil that has a high smoke point, something that is meant for high-heat cooking as there will be some on the chicken when you cook it on the grill. - While the chicken is getting to know the marinade, make the salad dressing. In another bowl, combine the garlic oregano, feta, lemon juice, oil, Greek yogurt and mayonnaise. Whisk together, then season with salt and pepper to taste. Refrigerate until you are ready to use. As this dressing combines dairy and lemon, remember that it can curdle after more than 24 hours.
- Wash and tear the romaine into bite-sized pieces. Add them to a bowl. Layer in the sliced (I do quarters, but you can do halves or even whole slices) cucumber, tomatoes and red onion. Add the feta cheese and toss the salad. You can either serve the olives on the side or mix them in depending on the preference of your household. Place the salad in the fridge.
- Preheat the barbecue to between 400 and 450°F, preparing to use direct heat cooking.
- Take the chicken directly from the marinade and barbecue it over direct heat for 5 to 7 minutes per side, until they are cooked to an internal temperature of 165°F.
- Remove the chicken from the barbecue and let it rest for up to 10 minutes before serving. You can serve it whole beside the salad or liven things up by chopping it into bite-sized pieces. Toss the chicken in the salad and add the dressing, mixing everything to combine.
This Grilled Chicken Greek Salad with Greek Dressing is bright and light, perfect for a meal on a hot day or as an appetizer before something barbecued and saucy. It’s easy to customize this meal by using chicken breast instead of thigh or go vegetarian by using halloumi cheese in place of the chicken. You can even go vegan by marinating and grilling tofu and substituting the cheeses, yogurt and mayo. How will you serve your Grilled Chicken Greek Salad? Share your BBQ salad stories, photos and recipes on our social pages like Facebook and Instagram, using the hashtags #SummerJustGotLit, #NapoleonEats and #NapoleonGrills.
Happy Grilling!
Whisk the marinade ingredients together and toss with the chicken
Prep the salad and dressing while the chicken marinates
Barbecue the chicken over direct heat
Remove from the barbecue and rest before serving
Serve chicken in the salad or on the side
Be generous with the dressing
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
Search Recipes
Whisk the marinade ingredients together and toss with the chicken
Prep the salad and dressing while the chicken marinates
Barbecue the chicken over direct heat
Remove from the barbecue and rest before serving
Serve chicken in the salad or on the side
Be generous with the dressing