Greek Salad with Chicken

by Sydney Ryanczak

We love this simple recipe at home and it’s easy to make camping too.  The creamy dressing is a cinch to make and a salad is perfect for summer.

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 lb Pre-Marinated Italian Chicken Breasts (I like Perdue Perfect Portions)
  • 1 bag pre-washed Bibb or Romaine lettuce
  • 12 cherry tomatoes (halved)
  • 1/2 cup cucumbers (diced)
  • 1 5.3oz container plain green yogurt
  • 1 tbsp dried or fresh dill
  • 2 oz crumble feta cheese
  • 2 tbsp milk
  • Salt and Pepper (to taste)


Preheat your grill.

First prepare the dressing.  Combine yogurt, feta, dill, salt and pepper in a medium bowl.  Using a fork to mix and crush the feta.  Add milk to make dressing a creamy consistency.  Set aside or refrigerate.

Combine lettuce, tomatoes, and cucumber to create salad.

Cook chicken breasts on grill for about 6 minutes a side.  Remove and let rest for 2 minutes.  Slice into 1/2 inch strips and top the salad with the chicken.  Drizzle dressing over the salads and enjoy!

To add more goodies, top with quartered canned artichokes and pitted kalamata olives!

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