Greek Grilled Chicken Salad W Greek Dressing

I posted my ladolemono Greek dressing earlier in the week and could not wait to show you one of the easiest ways that I’ve been using it–this grilled chicken salad!

Why I love this Greek chicken salad

I love it when you can put a couple of familiar recipes together, and that is the story of this easy Greek chicken salad recipe.
This recipe combines elements of two popular recipes that I absolutely love: Chicken gyros and Traditional Greek salad. It starts with yogurt-marinated chicken tenders (yup, very much what I do with my homemade gyro recipe). But instead of the usual pita wraps, the grilled chicken sits on top of a fresh salad with loads of fresh crunchy veggies and Greek favorites like olives and feta. But, one of the biggest draws to this Greek salad with chicken is the bold, lemony dressing!

Greek salad dressing

To dress this grilled chicken salad, the obvious choice is my simple Greek olive oil and lemon dressing called ladolemomo. The basic dressing–which is more of a Greek all-purpose sauce– combines 1 part lemon juice and 3 parts excellent extra virgin olive oil, whisked together until emulsified. I add a pinch of dry oregano and minced garlic for flavor. That’s really it! You can make the dressing ahead of time and keep it in the fridge for up to 2 weeks! And you’ll find so many ways to use it, but this Greek chicken salad is a great place to start!

How to make grilled chicken salad?

Marinate the chickenMake the Greek yogurt mariande in a big bowl by combining yogurt, olive oil, lemon juice, red wine vinegar, garlic and spices. Add in 1 1/2 pounds of chicken tenders and give them a toss to coat. cover and stick the chicken in the fridge for 30 minutes or longer if you have the time. Make the salad and dressingI like to start by making the olive oil and lemon dressing recipe, basically combining the lemon juice with garlic and oregano. While whisking vigorously, drizzle the olive oil and keep whisking until emulsified. Chop up the lettuce, cucumbers, cherry tomatoes, and shallots and throw them in a large bowl. Add a handful of pitted kalamata olives and a bit of the dressing and toss. Taste and adjust by adding more dressing or salt to your liking.Cook the chickenHeat up a griddle or a nonstick pan with a bit of olive oil. Add the chicken and cook on each side for about 4 to 5 minutes on one side, and flip over and cook for a few more minutes until the tenders are fully cooked. Assemble the saladGrab a few salad bowls, add the cooked chicken and add a bit more of the dressing over the chicken.

Make ahead tips

Make the dressing in advance. The Greek salad dressing a few days in advance and store it in a tightly-closed mason jar (it will technically last for up to 2 weeks if stored properly, but I do like to use it up sooner). Chop up the salad one night ahead and refrigerate. Do not dress the salad until you are ready to serve, but you can chop up the lettuce and veggies and save them covered in the fridge (I don’t mix them) Marinate the chicken overnight! Yes, you can make the yogurt marinate and toss the chicken in it, then cover and store it in the fridge overnight.