Grilled Chicken Greek Salad is a gluten free and vegetarian main course. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains around 15g of protein, 21g of fat, and a total of 390 calories. Head to the store and pick up olive oil, chickpeas, flat-leaf parsley, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Mediterranean cuisine. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 30 minutes.
Instructions
1
Heat grill to high (450 to 550).
Equipment you will use
Grill
2
Mix 1 tbsp. each lemon juice and oil, 1 tsp. garlic, and 1/2 tsp. each salt, pepper, and cumin in a medium bowl.
Ingredients you will need
Lemon Juice
Garlic
Pepper
Cumin
Salt
Cooking Oil
Equipment you will use
Bowl
3
Add chicken and turn to coat.
Ingredients you will need
Whole Chicken
4
Grill chicken, turning once, until cooked through and browned, about 10 minutes.
Ingredients you will need
Whole Chicken
Equipment you will use
Grill
5
Let rest, covered, 5 minutes.
6
Whisk together remaining 2 tbsp. each lemon juice and oil, 2 tsp. garlic, 1/2 tsp. each salt and pepper, and 1 tsp. cumin with the tahini in a large bowl.
Ingredients you will need
Salt And Pepper
Lemon Juice
Garlic
Tahini
Cumin
Cooking Oil
Equipment you will use
Whisk
Bowl
7
Add chickpeas, tomatoes, onion, and bell pepper and toss to coat. Divide among 4 plates. Slice chicken and set on top.