Greek Salad with PRIMAL KITCHEN™ Greek Vinaigrette Chicken Skewers

Greek Salad 1Grilled chicken tossed with crisp lettuce, cucumber, and red onion plus tangy cherry tomatoes, artichoke hearts and olives makes an amazing Greek salad when everything is doused in PRIMAL KITCHEN™ Greek Vinaigrette.

It’s not only the zesty, herbal flavor that’s amazing. PRIMAL KITCHEN™ Greek Vinaigrette is also amazing because it’s packed with healthy and nutrient-boosting avocado oil and high-ORAC oil of oregano.

It’s shocking how many jars of bottled salad dressings are filled with ingredients that can cause weight gain, spiked blood sugar and high triglycerides. But not PRIMAL KITCHEN™ salad dressings. The Greek Vinaigrette is super-healthy and has a savory blend of Greek flavors (vinegar, oregano, coriander, marjoram, lemon) that can be used to both dress salad and marinate meat and seafood.

In this recipe, chicken breast is marinated in PRIMAL KITCHEN™ Greek Vinaigrette, then skewered and grilled. The chicken is tossed with a Greek salad that’s lightly dressed with, you guessed it, PRIMAL KITCHEN™ Greek Vinaigrette. All the flavor and seasonings you need for this meal are poured out of one Primal and Paleo approved bottle.

Time in the Kitchen: 45 minutes

Servings: 4


  • 1.5 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces (43 g)
  • ½ cup Primal Kitchen Greek Vinaigrette, more to dress salad (120 ml)
  • 2 hearts of romaine lettuce, chopped
  • 1 14-ounce can artichoke hearts packed in water, halved or quartered (400 g)
  • 1 pint/13 ounces cherry tomatoes (400 g)
  • 1 small English cucumber, chopped
  • 1 cup pitted kalamata olives (130 g)
  • ½ red onion, thinly sliced


Toss the raw chicken with the Primal Kitchen Greek Vinaigrette. Let marinate 30 minutes, or up to 4 hours.

While the chicken is marinating, assemble the rest of the salad. In a large bowl or on a platter, layer the romaine lettuce, artichoke hearts, cherry tomatoes, cucumber, kalamata olives and red onion. Set aside in the refrigerator.

Thread the marinated chicken onto skewers. Heat the grill to medium-high and oil grate. Grill, turning occasionally, until cooked through, 10 – 14 minutes.

Toss the salad with desired amount of PRIMAL KITCHEN™ Greek Vinaigrette. Slide the chicken off the skewers and toss with the salad. (The chicken can be served warm or cold.)

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12 thoughts on “Greek Salad with PRIMAL KITCHEN™ Greek Vinaigrette Chicken Skewers”

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    1. All protein is better smoked. Brined whole chicken turned slowly over fruitwood coals is the bomb.

  1. Yeah… well, as a Greek, I don’t consider this vinaigrette too Greek. Greeks do no vinaigrette, only French do. Greeks make a salad, and then they just add on top olive oil, lemon, salt, dried oregano, give it a gentle toss, and then they just eat it.

    1. that’s lovely and we all do that but sometimes you want something to make you think of a particular cuisine. that’s when adding other flavors that also make you think of that area. if you didn’t live there, what flavors would speak to you of home? what aromas?

  2. I just bought a bottle of this and the honey mustard. So excited to try the greek to marinate chicken, and was thinking the honey mustard would be good to marinate salmon. I’m already addicted to the mayo and chipotle lime mayo…figured it was time for me to try some others. I’ll be posting reviews on my blog for sure!

  3. This recipe shouts “versatility” in every respect. Grilled steak kabobs would also be yummy, either with the veggies listed or any that you happen to prefer. I’ve never tried the Greek Vinaigrette but have had good luck basting kabobs with homemade Russian or French dressing as well as French vinaigrette. A Mexican-style vinaigrette of lime juice, chopped cilantro, salt, and EVOO would be outstanding on the chicken kabobs, along with a large side of guacamole.

  4. Yum, this looks good.I like Eugenia’s quick salad dressing too. I have been cooking quite a lot of “Greek” style slow cooked lamb this summer (greek basil, garlic, cumin…) and shredding it and serving it with tzatziki (yoghurt dip) and salad. Chicken skewers would make a nice change too.