Rustic Greek Chicken Salad

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  • Prep Time: 30 Minutes
  • Servings: 4


  • 4 boneless, skinless chicken breasts
  • salt and freshly ground pepper
  • 1 cup Marie’s Greek Vinaigrette, divided
  • 6 cups baby spinach leaves (about 6 ounces)
  • 2 medium yellow bell peppers, diced
  • 2 medium tomatoes, cut into wedges
  • 1 small red onion, sliced and separated into rings
  • 1 small cucumber, sliced
  • 1/2 cup Kalamata olives (optional)


Prepare grill for medium heat.  Season chicken with salt and pepper. Coat chicken with 1/4 cup Marie’s Greek Vinaigrette. Grill 5 minutes on each side or until meat thermometer registers 165F. Cool 5 minutes; slice.

Divide spinach between four plates. Top with bell peppers, tomatoes, onion and cucumber. Top with chicken and olives. Drizzle remaining Marie’s Greek Vinaigrette over salads.