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Greek salad with grilled chicken

average rating is 3 out of 5, based on 150 votes

Looking for a healthy and delicious meal that is suitable for diabetics? Try this low-carb, high-protein Greek salad recipe with grilled chicken! Packed with fresh veggies, flavorful herbs, and juicy chicken, this salad is the perfect way to nourish your body while satisfying your taste buds.

Serve this Greek salad with grilled chicken as a light and refreshing lunch or dinner. You can also add a side of whole-grain bread or quinoa for extra carbs and fiber. Don't forget to drizzle some lemon juice or tzatziki sauce over the salad for an extra burst of flavor!

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

high-protein low-carb gluten-free Mediterranean keto-friendly paleo-friendly grain-free low-calorie low-fat low-sugar nut-free soy-free egg-free clean-eating anti-inflammatory diabetic-friendly heart-healthy weight loss-friendly fiber-rich vitamin-rich antioxidant-rich satisfying flavorful easy-to-make meal-prep-friendly summer-friendly budget-friendly protein-packed

Ingredients

2 boneless, skinless chicken breasts
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper
4 cups chopped Romaine lettuce
1/2 cup sliced cucumber
1/2 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese
1/4 cup sliced red onion
1/4 cup pitted Kalamata olives
1/4 cup chopped fresh parsley
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar

Directions

Preheat the grill or grill pan to medium-high heat.
Season the chicken breasts with oregano, garlic powder, salt, and pepper. Grill for 5-7 minutes per side, or until the chicken is cooked through.
Let the chicken rest for 5 minutes before slicing it thinly.
In a large bowl, combine the Romaine lettuce, cucumber, cherry tomatoes, feta cheese, red onion, Kalamata olives, and parsley.
In a small bowl, whisk together the olive oil and red wine vinegar to make the dressing.
Drizzle the dressing over the salad and toss to combine.
Divide the salad among four plates and top each with sliced chicken.