grilled chicken greek salad
Recipe type: main course salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
a flavorful combination of chickpeas, tahini, grilled chicken, tomatoes, red bellpepper with a citrus twist...topped with goat's milk feta and parsley!
  • 3 tablespoons fresh lemon juice, divided
  • 3 tablespoons extra virgin olive oil, divided
  • 1 tablespoon minced garlic, divided
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon ground blackpepper, divided
  • 1½ teaspoons ground cumin, divided
  • 2 chicken breasts - boneless/skinless (approx. 1 lb. total)
  • 2 tablespoons tahini (sesame paste)
  • 2 cans (15 oz. each) chickpeas, drained and rinsed
  • 2 firm/ripe tomatoes, chopped
  • ½ red onion, thinly sliced
  • ½ thinly sliced red bellpepper
  • 1 persian cucumber, skin left on and chopped
  • 1 cup flat-leaf parsley, stemmed
  • 6 oz. crumbled goat's milk feta cheese (or regular feta if preferred)
  1. heat grill to high (450-550 degrees).
  2. mix 1 tbsp. each lemon juice and oil, 1 tsp. garlic and ½ tsp each salt, pepper and cumin in a medium bowl. add chicken breasts and turn to coat.
  3. grill chicken, turning once, until cooked through and browned nicely.
  4. let chicken rest, covered for 5 minutes.
  5. whisk together remaining 2 tbsp. each lemon juice and oil, ½ tsp. each salt and pepper, and 1 tsp. cumin with the tahini in a large bowl.
  6. add chickpeas, tomatoes, onion, bell pepper and cucumber and toss lightly to coat.
  7. divide among 4 plates.
  8. slice chicken on the diagonal and set on top of salads.
  9. sprinkle salads with parsley leaves and crumbled cheese.
  10. enjoy!
Recipe by Color My Kitchen at