Crunchy Grilled Chicken Greek Salad with Roasted Potatoes
This Crunchy Grilled Chicken Greek Salad with Roasted Potatoes is so flavorful and protein-packed—perfect for weeknight dinners and next-day lunches. Hope you love it!
Servings 2 - 4
Ingredients
For the chicken:
- 2 organic chicken breasts sliced horizontally for thinner cutlets
- 1 tablespoon avocado oil
- 1 teaspoon Mediterranean or Italian seasoning (like @harmonyblends)
- ½ teaspoon sea salt
For the potatoes:
- ½ pound small potatoes (like fingerling) quartered
- 1 tablespoon avocado oil
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
For the salad:
- 1 head romaine chopped
- 2 Persian cucumbers chopped
- 1 cup sliced bell peppers
- 1 cup halved Greek-style green olives (like Castelvetrano or stuffed with red pepper)
- ¼ cup crumbled feta
- ½ large avocado diced
- ¼ cup Greek vinaigrette (like @getSideDish, use code RACHAEL15)
Instructions
- Preheat oven to 410°F.
- In a medium bowl, toss the quartered potatoes with 1 tablespoon avocado oil, oregano, and sea salt until evenly coated. Roast on a sheet pan for 15 minutes, or until golden and crisp.
While the potatoes roast, prep the chicken:
- Rub chicken with 1 tablespoon avocado oil, Mediterranean seasoning, and sea salt.
- Grill over medium-high heat for 4–5 minutes per side, or until cooked through. Let rest for a few minutes, then slice into strips.
To make the salad:
- In a large bowl, assemble the salad by tossing together the chopped romaine, cucumbers, bell peppers, olives, and roasted potatoes.
- Top with grilled chicken, crumbled feta, and diced avocado.
- Drizzle with vinaigrette just before serving and toss to coat. Enjoy!
To Store:
- Store the fully assembled salad in an airtight container in the fridge for up to 1 day for best freshness. For longer storage, keep the grilled chicken, roasted potatoes, and chopped veggies in separate airtight containers in the refrigerator for up to 3–4 days. When ready to serve, reheat the chicken and potatoes until warmed through, then toss everything together with fresh greens and dressing.
Notes
Recipe Swaps & Substitutions:
- Swap chicken breasts with chicken thighs or grilled shrimp.
- Use olive oil instead of avocado oil.
- Italian seasoning works in place of Mediterranean seasoning.
- Substitute fingerling potatoes with baby gold, red potatoes, or sweet potatoes.
- Replace romaine with mixed greens or butter lettuce.
- Swap Persian cucumbers with English cucumber.
- Use Kalamata or any pitted olives you prefer.
- For dairy-free, omit feta or use a plant-based alternative.
- Any vinaigrette can replace Greek dressing.