Grilled Lemon Chicken with Greek Salad

Grilled Lemon Chicken with Greek Salad

1 h
Use Arla® Havarti snack cheese in your next Greek salad for a creamy texture and mild, nutty flavor that the entire family will enjoy.


  • Place the chicken breasts in a shallow glass dish and season with 3 tablespoons olive oil, 1 teaspoon lemon zest, half the chopped garlic, salt and pepper. Chill for at least 30 minutes. Combine the remaining olive oil, lemon juice and zest, sherry vinegar, garlic, salt and pepper. Set aside. Preheat the grill to a high heat. Place the chicken on the grill skin side down and cook until the skin begins to brown, about 4 minutes. Flip the breast over and cook thoroughly, about 15 minutes. Transfer to a cutting board and slice the meat off the bone. In the meantime, prepare the salad. Combine the cheese, cucumber, tomatoes, onion, olives, parsley and oregano in a bowl. Toss with the reserved dressing and season with salt and pepper. Arrange the salad and chicken on a serving platter and serve with pita if desired.


Bone-in and skin-on chicken breast
2 pounds
Olive oil
¼ cup
Grated and juiced lemon
Finely chopped garlic
2 cloves
Sherry wine vinegar
3 tbsp
Salt to taste
Pepper to taste
Finely chopped Arla® Havarti cheese
Sliced Kirby or gourmet cucumbers
Halved grape tomatoes
1 cup
Sliced and grilled medium red onion
Halved pitted Kalamata olives
¼ cup
Chopped fresh Italian fresh parsley
¼ cup
Chopped fresh oregano
1 tsp