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Grilled chicken turns a regular Greek salad into a filling high protein lunch. Feta, olives, cucumber — it's basically a Mediterranean lunch that powers your whole afternoon.
Pound chicken breasts to even thickness and season both sides with 1/2 tsp salt, 1/2 tsp black pepper, and garlic powder. Drizzle with 1 tbsp olive oil and 1 tbsp lemon juice, letting it marinate for at least 15 minutes.
Preheat your grill or grill pan over medium-high heat. Brush with a bit of oil to prevent sticking. Grill chicken for 6–7 minutes per side, or until juices run clear and an instant-read thermometer hits 165°F. Let rest for 5 minutes before slicing.
While chicken is grilling, chop romaine, halve the cherry tomatoes, slice cucumber, bell pepper, and red onion thinly. Add all vegetables and olives to a large salad bowl.
In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, dried oregano, remaining salt, and a pinch of black pepper to make the Greek vinaigrette.
Slice grilled chicken across the grain. Toss salad with vinaigrette, then arrange sliced chicken and crumbled feta on top. Serve immediately, ensuring each portion gets a mix of veggies, cheese, olives, and chicken.
