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Low-Carb Greek Salad with Grilled Chicken, Feta, and Olive Oil Dressing

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

Serve this Low-Carb Greek Salad with Grilled Chicken, Feta, and Olive Oil Dressing as a satisfying lunch or dinner option. It can be enjoyed on its own or paired with a side of whole-grain pita bread for an extra touch. For added crunch and protein, you can also sprinkle some toasted nuts or seeds on top.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

high-protein Soza Weight Loss program grilled chicken Feta Cheese Olive Oil Dressing Soza Program Healthy Eating Greek Salad Low-Carb Diet

Ingredients

For the Salad:

- 2 boneless, skinless chicken breasts (about 8 oz each)

- 1 tablespoon olive oil

- Salt and pepper, to taste

- 4 cups mixed greens (spinach, arugula, romaine)

- 1 cup cherry tomatoes, halved

- 1 cucumber, sliced

- 1/2 red onion, thinly sliced

- 1/4 cup kalamata olives, pitted and sliced

- 1/4 cup crumbled feta cheese

For the Olive Oil Dressing:

- 3 tablespoons extra virgin olive oil

- 1 tablespoon lemon juice

- 1 teaspoon Dijon mustard

- 1 garlic clove, minced

- Salt and pepper, to taste

Directions

1. Preheat a grill or grill pan over medium-high heat.

2. Rub the chicken breasts with olive oil, and season them with salt and pepper.

3. Grill the chicken for about 6-7 minutes per side, or until fully cooked and no longer pink in the center. Cooking time may vary based on thickness. Once done, set aside to rest for a few minutes before slicing.

4. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and kalamata olives.

5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to create the dressing.

6. Add the sliced grilled chicken to the salad, and drizzle the olive oil dressing over the top. Toss gently to combine.

7. Sprinkle the crumbled feta cheese over the salad just before serving.