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🥗 Salads & bowls

Grilled Greek chicken dense bean salad

Briny, lemony, feta-loaded meal prep chaos

⏱️ Time estimate: about 45 minutes

Grilled spiced chicken tossed with cucumbers, tomatoes, sweet peppers, olives, parsley, chickpeas, butter beans, feta, and a creamy lemon-Dijon dressing.

Grilled Greek chicken dense bean salad in a bowl with cucumbers, tomatoes, olives, beans, feta, and chicken

Ingredients

For the marinade

  • 1 1/2 pounds chicken thighs
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 tablespoon Aleppo pepper
  • 1 tablespoon kosher salt
  • 1/2 cup olive oil
  • Juice of 1 lemon

For the salad

  • 5 Persian cucumbers, chopped
  • 1 pint cherry tomatoes, halved
  • 1 can butter beans, about 15 ounces
  • 1 can chickpeas, about 15 ounces
  • 1 large bag sweet peppers, about 10 peppers, sliced
  • 1/4 red onion, minced
  • 1 cup Kalamata olives, chopped
  • 1 bunch flat-leaf parsley, minced
  • 5 ounces feta, crumbled

For the dressing

  • 1/2 cup olive oil
  • 1/4 cup white balsamic
  • Juice of 1 lemon
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon Dijon mustard

Instructions

  1. Marinate the chicken. Whisk the paprika, garlic powder, cumin, Aleppo pepper, salt, olive oil, and lemon juice. Add the chicken, cover, and chill for at least 1 hour or up to overnight.
  2. Grill the chicken. Preheat a grill to high and cook the chicken for 5 to 7 minutes per side, until charred and cooked through. Let it cool, then dice it.
  3. Prep the salad. Chop the cucumbers, halve the tomatoes, rinse the beans, slice the peppers, mince the red onion and parsley, chop the olives, and crumble the feta.
  4. Make the dressing. Blend or whisk the olive oil, white balsamic, lemon juice, Aleppo pepper, salt, and Dijon until smooth and creamy.
  5. Finish. Add everything to a large bowl, pour over the dressing, toss well, and serve.