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Greek Salad With Grilled Chicken and Bacon

Teresa Ambra
Delicious Greek salad recipe with the additions of grilled chicken and bacon to amp up the protein! Simple olive oil salad dressing recipe included. This is a terrific summer main dish salad when you don't want to heat up your kitchen. Gluten free.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Dish, Salads and Salad Dressings
Cuisine Greek
Servings 6
Calories 503 kcal

Equipment

  • 1 grill electric or gas
  • 1 large skillet
  • 1 electric knife preferred, or sharp knife to cut meat and vegetables
  • 1 large salad bowl
  • 1 pair tongs to toss salad
  • measuring spoons
  • measuring cups
  • 1 small mixing bowl
  • 1 whisk

Ingredients
  

  • 12 oz. container spring mix or romaine lettuce
  • 2 large tomatoes cut in fourths and then halves making 32 small wedges each
  • 1 cucumber peeled
  • 1 red pepper julienned
  • 1 green pepper julienned
  • 3 green onions sliced thinly
  • 1/2 to 2/3 cup chopped pepperocinis
  • 1 cup kalamata olives pitted
  • 8 oz. feta cheese crumbled
  • 6 strips bacon cooked and broken into ½-3/4” pieces
  • 3 large skinless, boneless chicken breasts About 3 cups leftover rotisserie chicken
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/2 cup fresh parsley Chopped
  • 3/4 tsp. sea salt
  • 3/4 tsp. black pepper
  • 2 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tbsp. Italian seasoning

Instructions
 

  • Fry bacon in cast iron or other skillet over medium-high heat about 3-4 minutes on each side until crisp.
  • Drain bacon on paper towels.
  • Break bacon into small pieces and set aside.
  • Sprinkle both sides of chicken with Italian seasoning and place on grill.
  • Grill about 10-15 minutes on each side depending on how close the chicken is to the heat.
  • Remove from heat and place on cutting board to cool a few minutes.
  • Cut chicken in strips. Set aside.
  • Place spring mix or romaine lettuce in large salad bowl.
  • Layer tomatoes, cucumber, peppers, onions, pepperocinis, olives, and feta cheese on top of the lettuce.
  • Top with bacon, then chicken strips.
  • Mix olive oil, red wine vinegar, parsley, salt, pepper, oregano and basil and whisk together.
  • Serve salad on plates and sprinkle with olive oil dressing.
  • Toss slightly to serve.

Notes

NOTE: If you don’t want to grill the chicken then cut the chicken in strips and cook it in the bacon drippings about 4 to 5 minutes on each side until cooked through. Set aside until ready to layer on top of the rest of the salad ingredients.
 
 
NOTE: If you want a sweeter vinaigrette dressing, add a tablespoon of sugar or honey to the olive oil.
 
Recipe adapted from Tamara Leigh: The Kitchen Novelist.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 503kcalCarbohydrates: 19gProtein: 23gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.04gCholesterol: 84mgSodium: 1337mgPotassium: 830mgFiber: 6gSugar: 5gVitamin A: 6601IUVitamin C: 67mgCalcium: 348mgIron: 5mg
Keyword bacon, chicken, Greek salad, main dish, salad
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