Keto Greek Salad with Spicy Grilled Chicken and Feta Cheese

Allergens

Eggs, Soy, Tree Nuts (Contains feta cheese)

Ingredients

• 4 large boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 teaspoons Greek seasoning
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 head of romaine lettuce, chopped
• 1 pint cherry tomatoes, halved
• 1 cucumber, peeled, seeded, and sliced
• 1/2 red onion, thinly sliced
• 1 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, torn
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Juice of 1 lemon
• Salt and black pepper to taste

Instructions

1. Combine chicken breasts, 3 tablespoons olive oil, Greek seasoning, smoked paprika, salt, and black pepper in a large resealable plastic bag or marinate in a shallow dish. Refrigerate for at least 1 hour to allow flavors to meld. Preheat the grill to medium high heat, about 400°F (205°C). Remove chicken from marinade and discard any remaining liquid. Grill chicken for 6 7 minutes per side or until cooked through and slightly charred. Allow to rest for 5 minutes before slicing. In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, dill, parsley, and mint leaves. Set aside. In a small bowl, whisk together the remaining 1 tablespoon olive oil, red wine vinegar, dried oregano, lemon juice, salt, and black pepper to create the dressing. Slice the grilled chicken into strips and add it to the salad. Drizzle the dressing over the top, and toss well to combine. Serve immediately on individual plates or in a large communal bowl for sharing.

Chef’s Insight

The combination of spicy grilled chicken, tangy feta cheese, and aromatic herbs creates a perfect balance of flavors that will satisfy your taste buds while adhering to the keto diet.

Notes

Use high-quality, fresh ingredients for the best flavor and texture in this dish.