Grilled Chicken with Greek Salad

  • Average Rating: (0 / 5)
  • Serves: 2
  • Prep Time: 15m
  • Cook Time: 10m
  • Ready In: 25m


  • 1 Cup Extra Virgin Olive Oil
  • 2 Cloves Garlic, minced
  • 1 Lemon, juiced
  • 2 Tablespoons Red Wine Vinegar
  • 2 Teaspoons Dried Oregano
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1/2 English Cucumber, chopped
  • 1 Red Onion, chopped
  • 1 Tomato, chopped
  • Kalamata Olives
  • Feta Cheese
  • 1 Chicken Breast, butterflied
  • 1 Teaspoon Olive Oil
  • Salt, to taste
  • Pepper, to taste
  • 1 Teaspoon Butter


Step 1

Place a grill pan on high heat. Take your butterflied chicken breast, season with salt and pepper, and a little bit of olive oil. Add the chicken to the pan, and cook for about 4-5 minutes.

Step 2

While the chicken is cooking, make the greek dressing. In a large measuring cup, add 1 cup of extra virgin olive oil, 2 cloves of minced garlic, the juice of 1 lemon, 2 tbsp of red wine vinegar, about 2 tsp of dried oregano, and a little bit of salt and pepper. Combine well with a whisk. Adjust to your taste.

Step 3

Prepare the salad. Add 1/2 of a chopped English cucumber, chopped red onion, and chopped tomato. Top with a little bit of dressing. Add some kalamata olives, and feta cheese. Mix well. Add more dressing if desired.

Step 4

Check on your chicken breast. Flip the breast over, and cook for another 4-5 minutes, or until ready.

Step 5

Once the chicken is ready, place on a serving dish, and rub a piece of butter over top. Serve with the greek salad.

Recipe Comments & Reviews

Comments are closed.

Average Rating

(0 / 5)

0 5 0
Rate this content

0 people rated this

Related Recipes:
  • GrilledCornLimaBnSalad (1)

    Grilled Corn and Lima Bean Salad

  • blinisdemidoff01

    Blinis Demidoff

  • marinatedlambchopstwosauces

    Marinated Lamb Chops with Two Sauces

  • Maple Pecan Sausage Rolls

    Maple Pecan Sausage Rolls with Duo of Dips

  • fig_olive_tapenade

    Sweet and Salty Olive, Grape and Fig Tapenade