Description
A vibrant and nutritious Mediterranean-inspired recipe featuring flavorful grilled chicken served over a fresh Greek salad with crisp roasted potatoes. This crunchy grilled chicken Greek salad combines the smokiness of seasoned chicken breast with the bright freshness of romaine, cucumbers, bell peppers, olives, and creamy feta, complemented by perfectly roasted fingerling potatoes. Finished with a tangy Greek vinaigrette and creamy avocado, it’s a well-balanced meal ideal for a quick, wholesome lunch or dinner.
Ingredients
Chicken
- 2 organic chicken breasts (sliced horizontally for thinner cutlets)
- 1 tablespoon avocado oil
- 1 teaspoon Mediterranean or Italian seasoning
- ½ teaspoon sea salt
Roasted Potatoes
- ½ pound small potatoes (like fingerling), quartered
- 1 tablespoon avocado oil
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
Salad
- 1 head romaine, chopped
- 2 Persian cucumbers, chopped
- 1 cup sliced bell peppers
- 1 cup halved Greek-style green olives (such as Castelvetrano or stuffed with red pepper)
- ¼ cup crumbled feta cheese
- ½ large avocado, diced
- ¼ cup Greek vinaigrette (example: @getSideDish, use code RACHAEL15)
Instructions
- Preheat Oven: Preheat your oven to 410°F to prepare for roasting the potatoes.
- Roast Potatoes: In a medium bowl, toss the quartered potatoes with 1 tablespoon of avocado oil, dried oregano, and sea salt until evenly coated. Spread them out on a sheet pan and roast in the preheated oven for 15 minutes or until golden brown and crispy.
- Prepare Chicken: While the potatoes roast, rub both sides of the chicken breasts with 1 tablespoon avocado oil, Mediterranean or Italian seasoning, and sea salt to evenly season.
- Grill Chicken: Heat a grill or grill pan over medium-high heat. Grill the chicken for 4 to 5 minutes per side, ensuring it is cooked through and reaches an internal temperature of 165°F. Remove from heat and let the chicken rest for a few minutes to retain juices.
- Slice Chicken: Once rested, slice the grilled chicken into strips for serving.
- Assemble Salad: In a large mixing bowl, combine the chopped romaine, Persian cucumbers, sliced bell peppers, halved olives, and the roasted potatoes. Toss to mix all the fresh ingredients together.
- Add Chicken and Toppings: Top the salad mixture with the grilled chicken strips, crumbled feta cheese, and diced avocado for creaminess and flavor contrast.
- Dress Salad: Drizzle the salad with the Greek vinaigrette just before serving and toss delicately to coat all ingredients evenly.
- Serve and Enjoy: Serve immediately for the best textures and flavors.
- Storage Instructions: Store the fully assembled salad in an airtight container in the refrigerator for up to one day to maintain freshness. For longer storage, keep the grilled chicken, roasted potatoes, and chopped veggies in separate airtight containers in the fridge for 3 to 4 days. Reheat chicken and potatoes until warm and toss with fresh greens and dressing when ready to serve.
Notes
- Grilling the chicken adds a smoky and charred flavor that elevates the dish.
- Roasting the potatoes at a high temperature ensures they are crisp on the outside and tender inside.
- Using fresh Mediterranean seasoning blends authentically enhances the chicken’s flavor profile.
- The avocado adds a creamy texture that balances the crisp vegetables and salty feta.
- For a dairy-free option, omit the feta or substitute with a vegan cheese alternative.
- Leftover chicken and potatoes can be reused in wraps or bowls for quick meals.
- The salad is best tossed with the vinaigrette just before eating to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
