This Grilled Greek Salad is one of the salads in regular rotation at our house. It is easy to customize; I take all my husband’s olives, he likes more dressing, you get the idea. I love sneaking in some extra veggies and flavor with the grilled zucchini and onion. It’s not necessary but cooking the onion really takes the bite out of it and sweetens it up to really complement the other ingredients. If I am on the side of town with my favorite Greek restaurant, I will stop in to buy a pint of their creamy dressing. King Gyro, I’m talking about you. I love this restaurant so much I actually had their food at my baby shower.
Anyways, if you want to make this a really easy dinner cook the grilled food the night before and then all you have to do is throw everything together. This helps if you know you have a night that is going to be crazy busy. I hope this easy, healthy, meal makes it’s way to your kitchen so you can spend some more time around the table with the ones you love.
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Grilled Greek Salad
Equipment
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 large head romaine lettuce chopped
- 1/2 cup kalamata olives sliced in half, pitted
- 4 ounces feta cheese
- 1 small zucchini slices into rounds
- 1/2 red onion sliced into rounds
- 1/2 cup pepperoncini peppers sliced
- 2 roasted red peppers sliced thin I buy these in a jar near the pepperoncini
- 1 bottle greek dressing I used a grocery brand with no added sugar
Instructions
- At least an hour before cooking, preferably the night before put the chicken in a bag and add 1/4 cup of the dressing. Smush around so the chicken is evenly coated. Let this sit in the fridge until you are ready to cook.
- Preheat your grill, indoor grill top or outdoor works fine. For this picture, I used my indoor over high heat. Place the chicken on the grill and cook undisturbed for 7 to 10 minutes until the chicken will easily release from the grill then flip. Cook the chicken for an additional 10 minutes until it is cooked through and nicely charred. When you flip the chicken brush the zucchini and onion with some of the dressing and place on the grill. Grill the veggies for 3 -5 minutes per side until they are soft and have nice markings. When everything is done cooking set aside to rest.
- When the chicken is cooking assemble the salads. Start with the lettuce then add rows of the feta, pepperoncini, roasted red peppers and olives. Chop the zucchini and onion and add that in a row, followed by the chicken. Serve with the greek dressing!
- You can grill the chicken and veggies ahead of time and have everything ready to throw together when dinner comes around. If you have everything cooked this salad can come together in minutes!
Notes
Nutrition
