How to Make Greek Salad with Grilled Chicken
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If there's one dinner that I crave time and time again, it's definitely a Greek salad. There's something about the simplicity and freshness of a tomato, cucumber, olive, and red onion salad with a heavy hand of feta that always sounds SO delicious at the end of a long day. This salad is taken to the next level with golden brown baked pita wedges and yogurt-marinated chicken breasts. A brief marinade in the yogurt helps to tenderize the protein while imparting a rich flavor throughout. If you don't feel like firing up the grill, you can always cook the chicken on a grill pan, on a cast iron, or in the oven. Whatever works for your weeknight hustle!


Prep time 10mins
Serves or Makes: 2



  • 1 (14 ounce can) chickpeas, rinsed and drained
  • 1/ 2 cucumber, quartered and sliced
  • 1/ 2 cup black kalamata olives
  • 1/ 2 cup arugula (or spinach)
  • 1 cup sliced ` cherry tomatoes
  • 1/ 2 cup organic goat feta

Classic Lemony Vinaigrette

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 crushed garlic cloves
  • 1 teaspoon dijon mustard
  • Salt, to taste
  • Black pepper, to taste
  • 1/ 2 teaspoon sumac
  • 1/ 2 teaspoon oregano


  • Step 1

    In a bowl, toss together all salad ingredients.

  • Step 2

    For the vinaigrette: Shake or whisk everything together, pour on salad right before serving. Store in the fridge for 3-5 days.