Grilled Chicken and Asparagus Chopped Greek Salad

4.45 from 9 votes

Grilled Chicken and Asparagus Chopped Greek Salad

This Grilled Chicken and Asparagus Chopped Greek Salad is full of flavor, color, and crunch– eating the rainbow never tasted so good! It’s the perfect make-ahead summer pitch-in salad.

Prep Time50

Cook Time10

Total Time1

Course: Salads

Cuisine: Greek-Inspired

Servings: servings as a main dish

Calories: 518kcal

Author: Cassie Johnston

Ingredients

For the Dressing/Marinade:

½ cup extra virgin olive oil
¼ cup red wine vinegar
2 cloves garlic peeled
2 teaspoons Dijon mustard
2 teaspoons honey
Juice and zest of one lemon about 3 tablespoons juice and 2 teaspoons zest
Pinch of red pepper flakes
¼ cup loosely packed fresh minced oregano OR 1 tablespoon dried oregano
¼ teaspoon sea salt plus more to taste
¼ teaspoon black pepper plus more to taste

For the Salad:

1 pound boneless skinless chicken thighs
3 cups halved cherry tomatoes
3 cups chopped English cucumbers
1 large red bell pepper seeded and chopped
1 large orange bell pepper seeded and chopped
1 medium red onion diced
1 cup pitted and sliced kalamata olives
6 ounces crumbled feta cheese
½ cup pine nuts
⅓ cup fresh minced Italian parsley OR 3 tablespoons dried parsley
¼ cup fresh minced dill OR 2 tablespoons dried dill
1 tablespoon extra virgin olive oil
1 bunch fresh asparagus woody ends snapped or cut off
¼ teaspoon sea salt

Instructions

Prepare the dressing/marinade first by combining all ingredients in the bowl of a food processor or jar of a blender and pulsing until smooth. Set aside.
Place the chicken thighs in a medium-size bowl or a gallon zip-top bag. Pour over about ¼ cup of the prepared dressing/marinade. Toss the chicken thighs to coat. Cover bowl or close bag, and place in fridge to marinate for at least 30 minutes.
While chicken is marinating, toss together the tomatoes, cucumbers, bell pepper, red onion, olives, feta, pine nuts, parsley, and dill in a very large bowl. Set aside.
Drizzle the olive oil over the asparagus, and season with sea salt.
When marinating time is up, preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, letting the excess drip off, then place directly on the grill. Discard the marinade.
Also place the asparagus directly on the grill—perpendicular to the grill grates so none will fall through.
Grill both the chicken and asparagus over medium-high heat for 3-4 minutes. Remove the asparagus—it should just be slightly charred and bright green, not floppy. Flip the chicken and continue to cook for an additional 3-4 minutes on the other side, until the internal temperature of the chicken registers 165°F on a thermometer.
Remove chicken to a plate to rest for at least 10 minutes, then cut both it and the asparagus into bite-sized pieces.
Add the chicken and asparagus to the tomato and cucumber mixture. Drizzle the remaining dressing over top. Toss well to coat. Serve immediately, or allow flavors to meld for a few hours for the best flavor.

Notes

Pasta salad variation: Double the dressing/marinade recipe and add in four cups of cooked cavatappi pasta to the finished dish for a wonderful pasta salad.
Plant-based variation: Leave out the feta and chicken for a plant-based salad packed with flavor. Add in a can of drained, rinsed chickpeas for added protein and texture.

Nutrition