Grilled Greek Chicken Salad (paleo)

Shopping List

  1. For the chicken:
    Lemon (1 ct)
    Olive oil
    Oregano (1 bunch)
    Salt & pepper
    Windy Meadows Boneless-Skinless Chicken Breasts
  2. For the dressing:
    Diane’s Legendary Italian Dressing
  3. For the salad:
    Green Leaf Lettuce (1 ct)
    Cucumber (1 ct)
    On-the-vine Tomatoes (1 lb.)
    Red onion (1 ct)
    Kalamata olives, coarsely chopped
    Feta cheese


For the chicken:
1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
Salt & pepper
4 boneless, skinless chicken breasts

For the dressing:
Diane’s Legendary Italian Dressing

For the salad:
Green Leaf lettuce
1 cucumber, peeled, cut into chunks
3 vine-ripened tomatoes cut into chunks, or a handful of cherry tomatoes
1/2 red onion, very thinly sliced (I like to soak these in red wine vinegar for 30 minutes before adding them to the salad)
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese
1/4 cup chopped fresh dill (optional)



This salad is as easy as throwing some chicken on the grill and tossing the rest of the ingredients together. That is my kind of dinner on a scorching weekday night!


1. Marinate the chicken. Combine all the ingredients for the chicken in a swallow dish or bag. Marinate for at least 30 minutes and up to 4 hours. (I like the marinate the red onions in red wine vinegar during this time too.)

2. Mix together all the ingredients for the dressing in a jar and set aside.

3. Preheat the grill to medium-high. Grill the chicken for 4-5 minutes on each side until cooked through. Transfer to a cutting board then tent the chicken with foil and let rest for at least 5 minutes.

4. Toss all the remaining ingredients for the salad together. Slice the chicken and add to the salad. Shake the dressing and add just enough to to the salad. Serve immediately. Enjoy!

Servings 4