Greek Salad with Grilled Chicken (GF & Low Carb w/ DF, Paleo, & Whole30 option)

top down shot of greek salad with grilled chicken with a striped blue and white napkin and veggies to the side.

This Greek salad with grilled chicken is a light yet filling recipe that's perfect for family dinner. Piled high with flavorful toppings like kalamata olives, cucumbers, tomatoes, and feta cheese, plus a juicy grilled chicken breast, it's topped off with a super simple homemade Greek salad dressing. You can even prep it ahead of time to take for lunch or to get a meal on the table quickly.

Course Salad

Cuisine American

Prep Time 25

Cook Time 15

Brining Time 8

Total Time 8 40

Servings

Calories 325kcal

Author Taryn Solie

Equipment

Ingredients

For the chicken:

2 chicken breasts about 1 lb total
2 tsp kosher salt for brining (I used Diamond Crystal brand)
1 tsp oil avocado or olive
½ tsp onion powder
½ tsp garlic powder
1 tsp dried oregano

For the salad:

1 head of lettuce shredded (romaine, green leaf, or red leaf)
Half a large cucumber
1 cup cherry tomatoes
⅔ cup kalamata olives
⅓ cup feta cheese crumbled (omit for dairy free, paleo, & Whole30)

For the dressing:

3 tbsp olive oil
1 tbsp red wine vinegar
½ tsp kosher salt (I use Diamond Crystal brand)
½ dried oregano

Instructions

Place the chicken breasts on a cutting board and dry them off with a paper towel. Use a sharp knife to remove any fatty pieces. Sprinkle the kosher salt on both sides of the breast, rubbing it in with your hands to make sure the breasts are covered. Place in the fridge to dry brine for 8-10 hours. You can leave them uncovered or cover them with plastic wrap if you like.
When ready to cook them, remove the breasts from the fridge and pour the oil over both sides. Rub the oil on the chicken to make sure it's covered. Measure out the spices and combine them in a small bowl. Sprinkle the mixture over both sides of the chicken breasts, again rubbing to make sure they're evenly covered.
Heat a propane grill to 375 degrees F and place the breast on the grill with a pair of tongs. Close the lid and cook for 5 minutes. When the 5 minutes are up, open the lid and flip the chicken breasts over using the tongs, cooking for another 7-10 minutes until the internal temperature reaches between 162 and 165 degrees F (it will continue to rise in temperature a couple degrees once removed from the grill).
While the chicken is cooking, use the knife and a clean cutting board to prep the veggies. Thinly slice the cucumbers and cut the tomatoes and kalamata olives in half. Set aside.
Remove the chicken from the grill with the tongs once it's done. Place it on a cutting board and let rest for 5 minutes, then slice into ¼ inch pieces.
Make the dressing by measuring out the olive oil, red wine vinegar, kosher salt, and dried oregano into a container with a lid and shake to combine.
To assemble the salad, place the lettuce in a large bowl and add in the chicken and other toppings. Pour the dressing over the top and serve!

Notes

Check which salt you’re using. This recipe specifically uses Diamond Crystal kosher salt. If you’re using a different type of salt, check out this article on salt types and measurements.
Use a meat thermometer to measure the internal temperature of the chicken. You can either do this with a temperature probe (if your grill comes with one) or use a hand held meat thermometer. We’ve had a Thermapen for years and love it (affiliate link). If you aren’t familiar with them, see this post on how to use a meat thermometer.

Nutrition