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Easy Keto Grilled Chicken Greek Salad Recipe with Feta and Olives

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A quick and easy keto-friendly Greek salad featuring smoky grilled chicken, tangy feta, briny olives, and fresh veggies, perfect for a satisfying low-carb meal.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 4 cups mixed salad greens (romaine, baby spinach, or arugula)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ small red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup crumbled feta cheese
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 1 tablespoon fresh lemon juice (for dressing)
  • 1 teaspoon red wine vinegar (optional, for dressing)
  • 1 teaspoon dried oregano (for dressing)
  • Salt and pepper, to taste (for dressing)

Instructions

  1. Prepare the marinade by whisking together 2 tablespoons olive oil, minced garlic, lemon juice, oregano, salt, and pepper in a mixing bowl.
  2. Place the chicken breasts in the marinade, turning to coat evenly. Cover and refrigerate for at least 15 minutes, up to 30 minutes for more flavor.
  3. Preheat the grill or grill pan over medium-high heat for about 5 minutes.
  4. Grill the chicken breasts for 4-5 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
  5. While the chicken marinates and grills, wash and dry salad greens. Slice cherry tomatoes in half, dice cucumber, thinly slice red onion, and halve Kalamata olives. Crumble feta cheese and set aside.
  6. Make the dressing by whisking together olive oil, lemon juice, red wine vinegar (if using), oregano, salt, and pepper in a small bowl. Adjust seasoning to taste.
  7. In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and olives. Drizzle with dressing and toss gently to coat.
  8. Slice the rested chicken breasts into strips or bite-sized pieces.
  9. Arrange the chicken on top of the dressed salad and sprinkle generously with crumbled feta cheese.
  10. Serve immediately for best flavor and texture.

Notes

Marinate chicken for at least 15 minutes for best flavor. Rest chicken after grilling to keep it juicy. Use a meat thermometer to ensure proper doneness. For dairy-free, omit feta or use vegan cheese alternative. Store chicken and salad separately to avoid sogginess. Reheat chicken gently to retain moisture.

Nutrition

Keywords: keto, grilled chicken, Greek salad, feta, olives, low-carb, healthy, easy recipe

Find it online: https://tastypierecipes.com/easy-keto-grilled-chicken-greek-salad-recipe-with-feta-and-olives/