Greek-Style Grilled Chicken Dinner Salad
To avoid wasting ingredients when using the vinaigrette as a marinade, I recommend using just 1/3 cup per pound of chicken. This will be sufficient to coat the chicken, but there won't be an excessive amount to pour down the drain at the end.  I have found this proportion of marinade to meat to be a good rule of thumb when grilling or baking most proteins.

Yields 4 dinner salads; dressing recipe makes 1 cup.

For the salad

  • 4 boneless chicken breast halves
  • 8-12 cups salad greens of choice (about one large head, chopped, or one 5- to 6-ounce bag)
  • 1/3 cup Favorite Balsamic Vinaigrette per pound of chicken, plus more for tossing with greens (recipe follows; may substitute your favorite store-bought option)
  • 1 slightly rounded cup seeded and chopped tomatoes
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh basil leaves, thinly sliced
  • Freshly ground black pepper to taste
  • Toppings: Kalamata olives (sliced and pitted), a sprinkle of toasted pine nuts and/or Sarah’s Savory Snack’s Sweet Basil & Olive mix

For the Favorite Balsamic Vinaigrette

  • 1 small garlic clove, smashed and minced
  • 1 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper
  • 1 tablespoon Dijon mustard
  • 1 tablespoon plus 1 teaspoon honey
  • 1/4 cup plus 2 tablespoons balsamic vinegar
  • 1/2 cup olive oil


  1. *For the balsamic dressing:* In a bowl whisk together the garlic, salt and pepper, Dijon, honey and balsamic vinegar. Drizzle the olive oil in a slow, steady stream, whisking as you go, until the dressing is emulsified.  You may also add everything to a jar with a tight-fitting lid and shake well.
  2. Cover and refrigerate for a couple of hours to allow flavors to blend. The vinaigrette will keep for several weeks in the refrigerator. Shake well prior to using.  If the olive oil has solidified due to the cold, simply allow the jar to sit at room temperature for a few minutes before using.
  3. *For the grilled chicken and tomato-feta salsa:* Place the chicken in a large, resealable plastic bag. Pour the vinaigrette over top, seal, and marinate in the refrigerator for at least 4 hours or overnight if possible. I like to flip the bag a few times to distribute the marinade.
  4. When ready to eat, prepare the grill. Gently mix the tomato, feta, basil, and a few grinds of fresh pepper in a medium bowl. Allow to sit at room temperature until the chicken is ready.
  5. Remove the chicken from the marinade, discarding the remaining marinade, and cook the chicken over medium heat for 7-8 minutes per side, depending on thickness, or until the chicken is just cooked through. Remove from the heat and allow the chicken to rest for 5 minutes. If you do not wish to discard the leftover marinade, be sure to simmer it for a few minutes on the stovetop before serving alongside the chicken.
  6. *Assembling the salad:* Place the salad greens in a bowl and toss with enough vinaigrette to lightly coat.  Distribute the dressed greens among four dinner plates.  Top with a chicken breast (whole, sliced, or chopped according to preference), followed by one quarter of the tomato-feta salsa. Sprinkle with nuts or Sarah’s Sweet Basil & Olive mix.  Drizzle a little extra balsamic vinaigrette over top (or pass at the table) and garnish with extra basil if desired. Serve and enjoy!


  • Although it’s not 100% necessary, pounding the chicken breasts to an even thickness will allow them to cook more quickly and evenly.
  • *For a stovetop option to grilling:* Coat a large skillet with oil, and place over medium to medium-high heat. Sauté the chicken breast halves for 5 minutes each side, or until the meat is no longer pink in the center.  Allow the chicken to rest for 5 minutes before cutting.

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