marinated chicken breasts with greek salad and yellow squash



  • greek dressing or marinade
  • boneless skinless chicken breasts
  • english cucumbers, chunked
  • grape tomatoes, whole
  • red onion, chopped in 1/2″ pieces
  • feta cheese
  • kalamata olives
  • yellow squash


place thawed chicken in shallow dish and cover with marinade. saran wrap the top and place in fridge. both the chicken and the salad would be best marinated the night before so it has time to permeate the food. 

for the salad, you can pretty much use whatever ratios of these ingredients that you like. this particular salad (storebought) had more cucumbers than anything. combine all the veggies (except squash) and use the same marinade on the salad as you do on the chicken. hold out the feta cheese until just before serving. refrigerate overnight. you might have to make a double batch of the marinade to get enough for both the chicken and the salad. 

on grilling day, slice yellow squash and crack salt and pepper on both sides. place directly on the grill about halfway into the chicken’s grill time.  (no tinfoil, it keeps too much liquid for this recipe.)

place the squash on a plate, and top with cold greek salad. (don’t forget to toss in the feta before serving.) add a drizzle of balsamic if desired. (i desired!)


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