This Greek Chicken Salad Meal Prep recipe is one of my favorite ways to set myself up for a great week of lunches. Juicy seasoned chicken, crisp cucumber, sweet red bell pepper, briny kalamata olives, and creamy crumbled feta, all tossed in a bright homemade lemon dressing. I make four bowls at once, and every single one tastes just as fresh on day four as it does on day one.
Olivia’s Personal Note
These Greek Chicken Salad Meal Prep Bowls have become one of my most-made lunch recipes, and I think you are going to love them too. I make a big batch on Sunday and by Monday I already have four ready-to-go lunches waiting in the fridge.
What I love most about this recipe is how well it works for the whole week. I make one big batch on Sunday and portion it into four containers, and by Monday I already have lunch completely taken care of.
The vegetables stay crisp, the flavors actually get better as the dressing soaks in, and it genuinely does not taste like sad desk food. It keeps me full all afternoon, which matters a lot to me on busy weekdays.
If you are looking for a greek chicken salad meal prep idea that is easy enough to make on a Sunday evening and good enough to actually look forward to eating, this is the one I always recommend.
Gather the Ingredients
Chicken breast. I always use boneless, skinless chicken breast here because it slices beautifully for meal prep containers and keeps well in the fridge for up to four days. I’ve found that slicing the breasts horizontally into thinner cutlets before cooking makes them cook faster and more evenly, which is a technique I use across most of my garlic butter chicken breast recipes. Season generously with olive oil, dried oregano, garlic powder, salt, and pepper before cooking.
Cucumber. I prefer English cucumber because the skin is thin enough that I do not need to peel it. I like to slice it into half-moons and add it just before serving to keep that satisfying crunch through the week.
Kalamata olives. I always reach for kalamata over regular black olives here. They have a deeper, fruitier flavor that holds up well in the dressing and tastes authentically Mediterranean. I slice them in half so every bite gets a little piece.
Red bell pepper. I’ve found that red bell pepper adds a natural sweetness that balances the salty feta and tangy lemon dressing beautifully. It also holds its texture very well in meal prep containers, so it stays crisp even on day four.
Red onion. I always soak my sliced red onion in cold water for about 10 to 15 minutes before adding it to the salad. This removes the sharp bite without losing the flavor, and it makes the salad much more pleasant to eat. I learned this trick years ago and I never skip it.
Feta cheese. I prefer to buy a block of feta packed in brine and crumble it myself. Block feta is creamier and more flavorful than pre-crumbled. The saltiness it adds to every bite is one of my favorite parts of this whole salad.
Lemon olive oil dressing. My homemade dressing is a simple mix of extra virgin olive oil, fresh lemon juice, garlic, salt, and pepper. I always keep it in a separate small container when I pack the meal prep bowls so the greens stay fresh and crisp all week. I add it right before eating.
How to Make Greek chicken salad made of?
Step 1: Season and cook the chicken. I season the chicken with olive oil, dried oregano, garlic powder, salt, and pepper. I always slice the chicken breast horizontally into two thinner pieces first. This is a step I never skip because thinner pieces cook faster and more evenly, and you get a better golden sear on the outside. Cook in a skillet over medium-high heat for about 4 to 5 minutes per side until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing. Resting is important because it keeps the juices locked in, and I always make sure to do this no matter how hungry I am.
Step 2: Make the dressing. While the chicken cooks, I whisk together the olive oil, fresh lemon juice, minced garlic, salt, and pepper in a small bowl or mason jar. I like to use a mason jar so I can shake it up and store it separately in the meal prep containers. The ratio I always use is two parts olive oil to one part lemon juice, which gives you a bright, balanced dressing that is not too sharp.
Step 3: Prep the vegetables. Soak the sliced red onion in cold water for 10 minutes, then drain and pat dry. Chop the cucumber, red bell pepper, and olives. I like to keep each vegetable the same size so every forkful gets a good mix of everything.
Step 4: Assemble the bowls. Divide the vegetables between four meal prep containers. Top with the sliced chicken and crumbled feta. Keep the dressing in a small separate container on the side. I always add the dressing right before eating so everything stays fresh and crisp all week.
Meal Prep and Storage Tips
This is one of the best salads for meal prep because all the ingredients hold up well in the fridge. Here is how I store mine:
Fully assembled bowls, without the dressing, stay fresh in airtight containers in the fridge for up to 4 days. I
always keep the lemon dressing in a small separate container or mason jar on the side so the vegetables stay crisp.
I do not recommend freezing this salad because the cucumbers and feta do not thaw well. The chicken on its own can be frozen for up to 3 months if you want to cook a larger batch.
Why Should You Marinate the Chicken?
I always marinate the chicken before cooking because it makes such a difference in flavor. The olive oil carries the oregano, garlic, and paprika deep into the meat so every bite tastes seasoned all the way through, not just on the surface.
Chicken breast is naturally lean, so it does not need acid to tenderize it the way tougher cuts do. What it does need is fat and seasoning, and the marinade delivers both. Even 20 to 30 minutes makes a noticeable difference. If I have more time, I like to marinate it in the fridge overnight so the chicken is packed with flavor before it even hits the pan.
More Chicken Meal Prep Bowl Recipes
Greek Chicken Salad Bowls (Meal-Prep)
Video
Ingredients
For the chicken
- 1 pounds boneless skinless free-range chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper to taste
For the salad
- 1 red bell pepper chopped
- 1 cup red onions chopped
- ½ cup black olives sliced
- 1 medium cucumber diced
- 3 tablespoons feta cheese crumbled (omit if you are following whole30)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic minced
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper
- 1 tablespoon fresh parsley chopped
Instructions
For the chicken breast
- In a large bowl combine all the ingredients for the chicken. Toss everything together and marinate for at least 15 minutes to 1 hour.
- In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the chicken and discard the marinade.
- Cook each side for about 3-4 minutes or until the chicken breast reaches the internal temperature of 165F.
- When it’s done, place it in the cutting board and let it cool before dicing.
For the salad
- In a large bowl, toss together the red bell pepper, red onions, black olives, cucumber and feta cheese.
- In a small bowl, whisk the olive oil, garlic, lemon juice, salt, and pepper.
- Pour the dressing over the salad mixture, and toss. Top with fresh parsley.
Meal-Prepping:
- Place an even amount of Greek salad and chicken breasts into four 2-cup capacity storage glass containers. Cover with the lid, and place in the fridge for up 4 days. It’s not necessary to heat in the microwave.
Notes
- You may want to keep the dressing separate in a little dressing container to keep the salad fresher during the week.
- Don’t skip marinating the chicken, as it adds a ton of flavor to the chicken.
- Make sure you chop everything into small pieces so you can have a little bit of everything in each bite.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Hey I had a question about the serving size how can I measure 1/4 of a serving into my meal preps? It’s delicious by the way my new go to!!
Divide your meal in four equal amount. Each part will be 1/4.
This was absolutely DELICIOUS. The chicken was cooked to perfection (mine took a bit longer due to being thick, but the char was great!) and the veggies with the simple dressing was very tasty. I can’t wait to make it again!
Glad to hear that and thanks for stopping by!
Made this and it was so delicious! Plus easy! Thank you so much for sharing your recipe!
You’re very welcome!