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Grilled Chicken Greek Salad

Serves 4

Total Time
30 mins

Sunset reader Elena Burgeno-Berman, of Cardiff-by-the-Sea, California, created this dinner salad because she wanted to avoid simple carbs, like pasta, and eat more beans.

su-Grilled Chicken Greek Salad

Photo: Annabelle Breakey
 3 tablespoons lemon juice, divided
 3 tablespoons olive oil, divided
 1 tablespoon minced garlic, divided
 1 teaspoon kosher salt, divided
 1 teaspoon pepper, divided
 1 1/2 teaspoons ground cumin, divided
 2 boned, skinned chicken breast halves (1 lb. total)
 2 tablespoons tahini (sesame paste)
 2 cans (15 oz. each) chickpeas, drained and rinsed
 2 tomatoes, chopped
 1/2 red onion, thinly sliced
 1/2 sliced red bell pepper
 1 cup flat-leaf parsley
 6 ounces crumbled goat's-milk feta cheese
Step 1

Heat grill to high (450° to 550°). Mix 1 tbsp. each lemon juice and oil, 1 tsp. garlic, and 1/2 tsp. each salt, pepper, and cumin in a medium bowl. Add chicken and turn to coat.

Step 2

Grill chicken, turning once, until cooked through and browned, about 10 minutes. Let rest, covered, 5 minutes.

Step 3

Whisk together remaining 2 tbsp. each lemon juice and oil, 2 tsp. garlic, 1/2 tsp. each salt and pepper, and 1 tsp. cumin with the tahini in a large bowl. Add chickpeas, tomatoes, onion, and bell pepper and toss to coat. Divide among 4 plates. Slice chicken and set on top. Sprinkle salads with parsley and cheese.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Serves 4

Amount Per Serving
Calories 503Calories from Fat 51
% Daily Value *
Total Fat 29g45%

Saturated Fat 8.9g45%
Cholesterol 76mg26%
Sodium 1175mg49%
Total Carbohydrate 32g11%

Dietary Fiber 8.3g34%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.