Grilled Chicken Greek Salad
Grilled Chicken Greek Salad is a filling, delicious salad. In this post you will find essentially two recipes – one with the fixin’s for this twist on a Greek salad, and one for the grilled marinated chicken. The great thing is that you can customize this dish to suit the tastes of your family. What makes this particular Greek salad stand out is the artichoke hearts, the grilled onions, and the garbanzo beans.
This salad recipe was inspired by a salad we had at the little pizza place in Northstar Village over spring break. We spent a few days skiing with our friends who are great skiers. We had a fun time – such breath taking views!
With too many red light food temptations in the cabin (I was not the one who did the grocery shopping!) I did my best to go for the greens when we ate out. I was pleasantly surprised when I ordered what I thought would be a simple Greek salad in the little pizza place in the village. It had the ingredients you’d expect – romaine, tomatoes, cucumbers, red onions, feta, and olives. To my surprise it also had artichoke hearts and chickpeas/garbanzo beans which added a little zest and interest to a classic Greek.
When I got home I decided to make that Tahoe-inspired Greek salad and to throw in my favorite type of home cooked chicken, grilled lemon chicken. Grilled lemon chicken is simple to make and the family loves it. I marinate it in lemon juice and let it sit as long as possible in the fridge along with some sliced onion. It cooks up fast in my handy indoor grill pan.
If you do not have an indoor grill pan I recommend you run out to the store and pick one up right now! It has been a game changer for me. I no longer have to wait for the weather to cooperate (ok not normally an issue in California!) or wait for hubby to get home from work to light the grill. Our grill has a broken switch so you have to stick your hand in to manually light it with a match…scary and no thank you. I do love my indoor grill pan!
Just a few notes about the ingredients. The key to a good salad is using the freshest ingredients. I am super excited to share that we will be planting our own herb and veggie garden bed soon! Can’t get fresher than that. It’s dreamy for me to be able to walk outside, trim up some herbs, walk in and use them. I cannot wait and I will share how the garden beds are coming along with you soon.
In the meanwhile choose lettuce that looks fresh and free of wilting. Take off the outer layers if they seem soft. I like to cut up the lettuce first, then give it a few spins in the lettuce spinner.
As with most salads, the chopping can take a little time. I prefer cherry tomatoes in my salads. I have always loved them since my dad grew them in our garden in Michigan…they are so, so sweet! Chopping those little cherry tomatoes can be a tad tedious so grab a helper – kids love to chop.
I did a ‘Snapisode’ for this recipe – again, for those you are not on Snapchat, its a fun little community of ‘close to real-time’ video sharing and watching. For me it’s like I’m teaching again and I’m having a lot of fun with it. Doing Snapisodes forces me to know exactly what I’m doing by explaining it! Tahoe-inspired Greek Salad was Snapisode #6. I’m doing a small give-away drawing. To enter simply comment on the Grilled Chicken Greek Salad recipe photo posted on Instagram. To follow OvenHug on Instagram click on the Instagram section on the right hand side of this post.
Too much technology and social media for you? No problem, the good old-fashioned recipe follows:
- 2 packs organic chicken tenders (about 6 breasts cut into small pieces for grilling)
- ¼ sliced white onion
- ¼ sliced red onion
- 2 heads organic Romaine lettuce, washed and chopped into ½ in strips
- 2 cups cherry tomatoes (TJ's mixed cherry tomato medley includes pear tomatoes)
- 4 Persian cucumbers
- 10 artichoke hearts
- ½ cup garbanzo beans/chickpeas
- ¼ red bell pepper
- ½ cup pepperoncinis
- olives, optional
- feta cheese (TJs fat-free feta)
- 2 T. olive oil
- splash of red wine vinegar
- juice of ½ fresh lemon
- ¼ t. salt
- 2 fresh garlic cloves, minced then crushed
- ¼ t. oregano
- fresh ground pepper to taste
- Marinate the chicken in about a cup of lemon juice along with the sliced onions (for minimum of an hour and up to all day, the longer the better)
- Grill the chicken and the onions and salt to taste
- Peel and chop cucumbers
- Chop tomatoes and bell peppers
- Slice artichoke hearts into smaller pieces
- Combine all the chopped veggies to the cleaned and trimmed lettuce
- Add the chicken
- Sprinkle with chickpeas
- Add olives if desired
- Top with feta cheese