Chef Jazzy John Greek Salad with Grilled Lemon and Herb Chicken Bread

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a similar tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

Slice 1/4 red onion thinly.

Slice 1 whole yellow bell pepper.

Cut 1 large English cucumber in half, then slice into half-moons.

Slice heirloom tomatoes in half (1 to 1.5 pounds).

Chop 1 tablespoon each of fresh oregano and fresh dill.

Slice 12 to 15 kalamata olives in half.

Preheat portable grill and add chicken breasts (3 total).

Season chicken with lemon zest and place half a lemon on the grill with the chicken.

In a bowl, add the sliced red onions and pour red wine vinegar over them to marinate.

Slice the English cucumbers into thin slices and add to the bowl.

Add the sliced bell peppers and heirloom tomatoes to the bowl.

Add the sliced kalamata olives to the bowl.

Add the chopped fresh dill and oregano to the bowl.

Drizzle olive oil over the salad and stir to combine.

Add fresh cracked pepper and about 1 teaspoon of salt to taste.

Sprinkle chopped garlic over the salad.

Add crumbled feta cheese to the salad and mix in, reserving some for topping.

Check chicken temperature (should reach 165 degrees).

Remove chicken from the grill when it reaches 145 degrees, then squeeze grilled lemon over it.

Slice chicken breasts into strips.

In a serving bowl, layer the salad and top with chicken strips.

Drizzle additional olive oil over the top and sprinkle remaining feta cheese.

Garnish with grilled lemon slices and fresh dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens