Grilled Greek Chicken Salad is an easy low carb dinner idea any night of the week.
A quick grill of the lettuce brings a whole new flavor profile to this traditional salad.
- 1/4 cup red wine vinegar
- 1/4 olive oil
- 1/4 cup mayo
- 1 tablespoon stone ground mustard
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- 2 teaspoons capers + brine
For the Salad
- 1 pound thin sliced chicken breasts
- 1 head of romaine lettuce, core intact, cut into 4 wedges
- 1 cup sliced cucumbers
- 1 cup tomatoes
- 1/3 cup feta cheese
- 1/4 sliced shallots
- 1/4 cup parmesan cheese crisps
- 1/4 cup french onions
Stir all dressing ingredients together. Using 1/3 for the marinade. The other 2/3 can be stored in a jar or air-tight container in the fridge for up to two weeks.
Marinate chicken for an hour, or overnight. Grill over medium high heat untill cooked to 165 degrees. let rest 5-10 minutes while you prepare the other salad ingredients.
Drizzle lettuce wedges with olive oil, salt, and pepper. Grill over medium high heat for 30 seconds on each side. Place wedges onto serving platter and top with salad components + sliced grilled chicken. Drizzle dressing on top, or serve on the side.
- Category: salad
- Method: grilling
- Cuisine: greek
Keywords: grilled greek chicken salad