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Greek Salad with Grilled Chicken

This salad is bursting with flavor and freshness.  The yogurt, mustard, vinegar, and garlic combine to make a flavorful dressing without drowning your lettuce in oil, like many restaurant salads.  This entrée salad can also be served as a side dish by simply omitting the chicken.

Serves: 1/4 of recipe


Salad Ingredients:

12 cups chopped fresh spinach leaves

3 cups chopped tomatoes

2 cups chopped cucumber

3 ounces crumbled reduced-fat feta cheese

1 pound chicken breast, grilled, sliced


Greek Vinaigrette:

3 Tbsp yellow mustard

2 Tbsp apple cider vinegar

1 Tbsp fat-free plain yogurt

1 ½ tsp honey

1 Tbsp extra-virgin olive oil

2 Tbsp minced onion

1 tsp freshly minced garlic

Pinch of salt

Ground black pepper, to taste


Dressing: In a medium resalable plastic container, whisk together the mustard, vinegar, yogurt, and honey.  Slowly whisk in the oil.  Stir in the onion and garlic, then season with salt and pepper.  Serve immediately, or store in the refrigerator for up to 5 days.

Salad: In a large bowl, combine the spinach, tomatoes, cucumber, and feta.  Pour the vinaigrette over the mixture and toss.  Divide the salad among 4 dinner plates or large salad bowls.  Top each with one-fourth of the chicken (about 4 ounces) and serve