Grilled Chicken Greek Salad

Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4
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1/3 cup extra-virgin olive oil

2 large boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch pieces

Kosher salt and freshly ground black pepper

2 tablespoons fresh lemon juice

1/2 teaspoon dried oregano

8 cups chopped romaine lettuce

1 cup sliced cucumber

1/2 cup pitted Kalamata olives

1/4 cup thinly sliced red onion

8 ounces feta cheese, broken into large chunks

2 pieces pita bread, for serving


Special equipment:
four 12-inch metal skewers
  1. Prepare a grill for medium heat; lightly oil the grates.
  2. Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
  3. Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.