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Crunchy Grilled Chicken Greek Salad with Roasted Potatoes Recipe

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3.8 from 56 reviews

A vibrant and nutritious Greek-inspired salad featuring crunchy grilled chicken, roasted golden potatoes, fresh vegetables, olives, avocado, and crumbled feta, all brought together with a tangy Greek vinaigrette. Perfect for a wholesome lunch or dinner, ready in just 30 minutes.

Ingredients

Chicken

  • 2 organic chicken breasts (sliced horizontally for thinner cutlets)
  • 1 tablespoon avocado oil
  • 1 teaspoon Mediterranean or Italian seasoning
  • ½ teaspoon sea salt

Roasted Potatoes

  • ½ pound small potatoes (like fingerling), quartered
  • 1 tablespoon avocado oil
  • ½ teaspoon dried oregano
  • ½ teaspoon sea salt

Salad

  • 1 head romaine, chopped
  • 2 Persian cucumbers, chopped
  • 1 cup sliced bell peppers
  • 1 cup halved Greek-style green olives (such as Castelvetrano or stuffed with red pepper)
  • ¼ cup crumbled feta
  • ½ large avocado, diced
  • ¼ cup Greek vinaigrette (such as @getSideDish)

Instructions

  1. Preheat Oven: Preheat your oven to 410°F to prepare for roasting the potatoes.
  2. Roast Potatoes: In a medium bowl, toss the quartered potatoes with 1 tablespoon avocado oil, dried oregano, and sea salt until they are evenly coated. Spread them out on a sheet pan and roast for 15 minutes until they become golden and crispy on the outside.
  3. Prep Chicken: While the potatoes roast, rub the chicken breasts with 1 tablespoon avocado oil, the Mediterranean seasoning, and sea salt. Ensure the seasoning is evenly distributed for maximum flavor.
  4. Grill Chicken: Heat a grill to medium-high. Grill the chicken for 4 to 5 minutes per side until cooked through and no longer pink in the center. Once grilled, let the chicken rest for a few minutes to retain its juices, then slice into strips.
  5. Assemble Salad: In a large bowl, combine the chopped romaine, Persian cucumbers, sliced bell peppers, halved olives, and the roasted crispy potatoes. Toss gently to mix the ingredients.
  6. Add Toppings: Top your salad mixture with the sliced grilled chicken, crumbled feta, and diced avocado.
  7. Dress Salad: Drizzle the Greek vinaigrette over the salad just before serving. Toss to coat everything evenly and enjoy your fresh, flavorful Greek chicken salad!
  8. Storage Tips: Store the fully assembled salad in an airtight container in the refrigerator for up to 1 day for best freshness. For longer storage, keep grilled chicken, roasted potatoes, and chopped veggies in separate airtight containers for 3–4 days. Reheat chicken and potatoes before tossing with fresh greens and dressing when ready to serve.

Notes

  • Use organic chicken breasts for better flavor and quality.
  • Make sure to slice chicken horizontally into thinner cutlets for quicker grilling.
  • Roasting the potatoes at a high temperature ensures a crisp texture.
  • You can substitute Mediterranean seasoning with Italian seasoning if preferred.
  • The salad is best enjoyed fresh but can be stored separately to prolong freshness.
  • Reheating the chicken and potatoes before mixing keeps the salad warm and delicious.

Find it online: https://justsosavory.com/crunchy-grilled-chicken-greek-salad-with-roasted-potatoes-recipe/