Greek Salad with Grilled Chicken

5 from 13 votes

Greek Salad with Grilled Chicken

Greek Salad with Grilled Chicken is a hearty and flavorful dish perfect for busy weeknights. Spring greens and crisp vegetables topped with grilled chicken for a flavor combination that is so satisfying and delicious.

Prep Time10

Cook Time30

Marinating1

Course: Chicken

Cuisine: Greek

Servings: Servings

Calories: 776kcal

Author: Milisa

Ingredients

1 pound boneless, skinless chicken breasts or thighs
⅓ cup olive oil
2 tablespoons brown sugar
1 tablespoon dijon mustard or spicy brown mustard
2 cloves fresh garlic minced or grated
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
1 large orange

For Greek Salad

4 cups spring mix greens
2 cups iceberg lettuce chopped
1 large cucumber, sliced
2 roma tomatoes, diced
¼ red onion sliced thin
8 ounces feta cheese
8 ounces kalamata olives or black olives
2 slices bacon cooked and crumbled
1 cup Italian Dressing

Roasted Chick Peas

16 ounces canned chick peas rinsed and drained
2 tablespoons olive oil
½ teaspoon granulated garlic
½ teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon fresh ground pepper

Instructions

Cut chicken into 1 1/2 inch strips.
In a bowl, add marinade ingredients and whisk to combine.
Place chicken in a ziplock bag or bowl. Pour marinade over the chicken, squeeze out excess air and seal the bag. Turn over several times to coat the chicken in the marinade. Refrigerate 1 hour up to 4 hours before grilling.
Grill the Chicken: Build a grill fire using hickory or oak chunks for smoke flavor.
Place chicken over indirect fire and cook with the grill closed 5-7 minutes. Peel a large orange and pull the orange apart and flatten. Place onto the grill with the chicken.
Turn chicken and the orange and continue to cook until internal temperature of the chicken reaches 165° using a digital meat thermometer.
Remove chicken and grilled orange from the grill.
Place grilled chicken and oranges onto a cutting board and chop into bite-sized pieces.

Roasted Chick Peas

Rinse and drain a can of chick peas. Dry with a paper towel or tea towel, rubbing the skins off. Discard skins.Place on a rimmed baking sheet, drizzle with olive oil and season with garlic, oregano, salt and pepper. Toss to combine.Bake for 30-45 minutes, shaking the pan every 15 minutes.

Make the Grilled Chicken Greek Salad

Chop the iceberg lettuce and mix with the spring greens in a large bowl.
Slice cucumbers, red onions and chop the tomatoes and place each in a small bowl or build a salad board, so everyone can
Layer lettuce mix into eacc salad bowl, top with cucumber slices, tomatoes, red onions,grilled oranges, olives, feta cheese, bacon crumbles and roasted chickpeas.
Serve with Italian dressing, homemade greek salad dressing or your favorite olive oil dressing.

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