Prep time:  
Cook time:  8
Total time:  


  • ½ pound skinless boneless chicken breasts, thin cut (this is typically two thin sliced cutlets)
  • Marinade:
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 lemons juice and zest
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • Salad:
  • 6 cups Fresh Baby Arugula
  • 1 cup Cherry Tomatoes, halved
  • 2 cups seedless cucumbers, chopped
  • ½ cup Kalamata Olives, pitted
  • 2 medium shallots, thinly sliced into rounds
  • ¼ cup sun-dried tomatoes
  • Greek Vinaigrette:
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 cloves garlic, minced
  • 1 teaspoon dried greek oregano
  • kosher salt


  1. Whisk together the marinade ingredients and add the chicken breasts. Let them marinate at least 15 minutes and up to an hour.
  2. Preheat the grill to medium and grill the chicken for about 3-4 minutes on each side until the chicken is just cooked through. Set aside to rest before slicing on the bias.
  3. While the chicken is resting, compose the salad.
  4. Make a bed of arugula and top with the vegetables and then top with the sliced chicken.
  5. Whisk together the vinaigrette and drizzle over the top of the salad. Serve Immediately!

Author: Heather Christo

Greek Grilled Chicken, Salad