/Balsamic Grilled Chicken With Greek-Style Salad

Balsamic Grilled Chicken With Greek-Style Salad

With grill season in full force, we’ve found ourselves falling for a tantalizing balsamic glaze that covers chicken in a most delicious way. Come colder and rainier weather, we know that this coconut amino, rosemary and balsamic glaze will coat many a baked meat. All in due time, of course! For now, it is time to add all marinade ingredients to a small bowl, stir, add chicken, and gently toss the meat on the preheated grill. Remember to baste every few minutes for extremely tender bites.

Some may say that lettuce doesn’t belong in a Greek salad. Yet, a Paleo lifestyle is all about making the best of good food that is available. Mixed lettuce leaves and wild greens can, and should, be part of a healthy meal. When you harvest them fresh, they will be lovely and crisp. However, if you want to save the salad for a day or two in the fridge, here is a lettuce-free Greek salad that fits the bill in terms of authentic ingredients.

If you are enjoying the benefits of a Keto lifestyle, why not add a heap of low-carb feta cheese to your Greek salad? You know, just to keep the salad on the more traditional side. When you are seeking more dairy-free Greek inspiration, we highly recommend a baking sheet-full of Greek-style roast chicken. With 10 minutes of prep time, 4 ingredients and loads of olives, it is sure to please your Mediterranean cravings quickly.

Balsamic Grilled Chicken With Greek-Style Salad Recipe

Serves: 4Prep: 20 minCook: 15 min

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 4 chicken breasts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1/4 cup coconut aminos
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. Dijon mustard
  • 2 garlic cloves, minced
  • 2 tsp. dried rosemary
  • Sea salt and freshly ground black pepper

Oregano-Lemon Vinaigrette Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. fresh lemon juice
  • 1 tsp. dried oregano
  • 1 garlic clove, minced
  • Sea salt and freshly ground black pepper

Greek Salad Ingredients

  • 4 cups mixed greens
  • 1 cucumber, chopped
  • 1 bell pepper, diced
  • 1 cup tomato, diced
  • 1/2 red onion, sliced
  • 1/2 cup kalamata olives, pitted and halved


  1. Preheat grill to medium-high heat.
  2. In a bowl, combine the olive oil, balsamic vinegar, coconut aminos, lemon juice, rosemary, Dijon mustard, and garlic; season to taste.
  3. Place the chicken in a bowl and add just enough of the sauce to coat them well and let rest up to 30 minutes. Reserve remaining sauce for basting later.
  4. Grill on the preheated grill for 10 to 12 minutes per side, basting with the remaining sauce every few minutes.
  5. Let the chicken rest for 3 to 4 minutes before serving.
  6. In a bowl, combine all the ingredients for the oregano-lemon vinaigrette.
  7. Add all the salad ingredients in a bowl, pour the dressing on top and gently toss.
  8. Serve the chicken with salad on the side.

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