KETO GREEK SALAD WITH GRILLED CHICKEN

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Keto Greek Salad with Grilled Chicken Recipe

A fresh, Mediterranean-style salad with perfectly grilled chicken and tangy feta cheese.

Key Info
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Calories: 485 per serving
  • Fat: 38g
  • Protein: 32g
  • Net Carbs: 4g
  • Difficulty: Easy
  • Dietary: Keto, Low-Carb, Gluten-Free
Equipment Needed
  • Grill or grill pan
  • Large mixing bowl
  • Sharp knife and cutting board
  • Whisk
  • Measuring cups and spoons
  • Optional: Meat thermometer (recommended), Salad spinner

Close-up of raw chicken thighs marinated in herb-infused olive oil, surrounded by fresh herbs, in soft natural lighting

Ingredients
For the Chicken:
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • ⅓ cup (80ml) extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1.5 tsp salt
  • 2 tsp fresh thyme (or 1 tsp dried)
For the Salad:
  • 1 large head romaine lettuce, chopped
  • 1 English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup (75g) kalamata olives, pitted
  • 4 oz (115g) feta cheese, crumbled
Dressing:
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • Salt and pepper to taste

Grilling seasoned chicken thighs with flames and smoke, char marks forming under professional kitchen lighting

Method
  1. Combine all marinade ingredients in a bowl.
  2. Add chicken thighs and coat thoroughly.
  3. Marinate for a minimum of 15 minutes (up to 8 hours).
  4. Preheat grill to 400°F (200°C).
  5. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C).
  6. Rest chicken for 5 minutes, then slice.
  7. While chicken cooks, prepare vegetables.
  8. Whisk together dressing ingredients until well combined.
  9. In a large bowl, combine all salad ingredients.
  10. Top with sliced chicken and crumbled feta.
  11. Drizzle with dressing just before serving.

Fresh chopped vegetables including cucumbers and halved cherry tomatoes on a wooden cutting board, highlighted by morning sunlight.

Crucial Tips
  • Don’t overcrowd the grill – leave space between chicken pieces.
  • Pat vegetables dry before adding to prevent a watery salad.
  • Slice chicken against the grain for tenderness.
  • Add dressing just before serving to maintain crispness.

Golden olive oil being whisked with red wine vinegar and floating herbs in a glass bowl under dramatic lighting

Storage & Variations
Storage:
  • Undressed salad: 3 days refrigerated.
  • Cooked chicken: 3-4 days refrigerated.
  • Dressing: 1 week refrigerated.
Common Substitutions:
  • Chicken breast instead of thighs (reduce cooking time by 2-3 minutes).
  • Green olives for kalamata.
  • Goat cheese for feta.
  • Mixed greens for romaine.
Scaling:
  • Recipe easily doubles or halves.
  • Maintain the same cooking temperature and time for chicken.

Keto Greek salad with sliced grilled chicken, vegetables, feta cheese, scattered olives and dressing in a restaurant-style presentation

Mistakes to Avoid
  • Don’t skip the marinating time.
  • Never overcook the chicken.
  • Don’t dress the salad until serving.
  • Avoid using cold chicken straight from the fridge (let rest 10 minutes at room temperature).

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