Chopped Greek Salad with Lemon Chicken

Chopped Greek Salad with Lemon Chicken
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/2 pound boneless, skinless chicken breast cutlets
  • 3 tablespoons olive oil
  • 1 teaspoon lemon zest plus 1/4 cup juice
  • 6 cups chopped romaine lettuce
  • 2 cups diced English cucumber
  • 1 1/2 cups diced multicolored bell peppers
  • 1 cup halved grape tomatoes
  • 1/3 cup torn fresh parsley and mint leaves
  • 1/4 cup pitted, quartered Kalamata olives
  • 1 teaspoon olive tapenade
  • 1/4 cup crumbled feta


In a medium bowl, toss the chicken, 1 tbsp. oil and the lemon zest; season with salt and generously with pepper. Heat a grill pan over medium-high. Grill the chicken until cooked through, about 3 minutes per side. Cut into strips.

In a large bowl, combine the lettuce, cucumber, bell peppers, tomatoes, herbs and olives.

In a small bowl, whisk the tapenade, the remaining 2 tbsp. olive oil and the lemon juice. Drizzle over the vegetables; toss to coat and top with the feta. Season. Top with the chicken and serve family style or divide salad and chicken among 4 salad bowls.