Grilled Greek Chicken Salad

Dressing Ingredients:
2 8-ounce chicken breasts, boneless & skinless or
1 pound 26/30 raw shrimp, peeled & deveined
2 tablespoons garlic, crushed
1 tablespoon parsley, chopped
2 tablespoons olive oil
½ teaspoon cracked black pepper
juice of ½ lemon
1 tablespoon fresh oregano (wild marjoram), chopped
2 tablespoons red wine vinegar

Combine all of the above ingredients, except the chicken or shrimp, and chill for one to two hours.

Salad Ingredients:

  • ½ cup Roma tomatoes, chopped
  • ½ cucumbers, cleaned & cubed
  • ¼ cup red onion, sliced
  • 2 cups baby spinach, raw
  • ½ cup feta cheese, crumbled


    Take one half of the dressing, along with the chicken or shrimp, and place in a zip lock bag. Refrigerate for one to two hours. Barbecue chicken for a total of 7 minutes, turning every two to three minutes. For shrimp, cook for a total of 3 ½ minutes, turning every minute. Remove from heat and let stand for three minutes. Cut chicken into long slices, about ½” thick (if using shrimp, do not slice).

    Toss remaining dressing with the salad ingredients, except feta, and split onto two plates. Top with feta and chicken or shrimp.

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