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Greek Salad with Chargrilled Chicken Breast

IngredientsPoultry, Vegetables, Cheese
Day PartLunch
Menu PartSalad
Cuisine TypeMediterranean
greek chicken salad

Source: Little Greek

Fast-casual Little Greek, now numbering 19 locations, conducted research and validated that most consumers are not familiar with Greek food.  Since chicken is a familiar protein, the restaurant chain is emphasizing it to build customer traffic, then educate about Greek cuisine. A grilled chicken salad, one of the most popular entree salads, is a smart way to start. 


4 cups mix of romaine and iceberg lettuce
2 tomato wedges
2 cucumber wedges
2 green onions, sliced
2 red onion slices
2 kalamata olives
2 pepperoncini peppers
5 oz. chicken breast, grilled
1.5 oz. feta cheese
4 oz. housemade potato salad
2 slices beets
4 oz. herbed vinaigrette
1 pita bread
2 oz. tzatziki sauce


  1. In bowl, combine lettuces, tomato, cucumber, green onions, red onion, olives and peppers; toss lightly. Transfer to a large plate.
  2. Slice chicken breast and arrange on top of greens. Sprinkle with feta cheese. Mound potato salad and beets next to chicken. Drizzle all with vinaigrette.
  3. To serve, side with warmed pita bread and tzatziki sauce for dipping.

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