A Greek Chicken Salad has incredible spring flavors you can enjoy any time of year. Packed with bright, fresh ingredients, it makes a great lunch or meal prep solution.
Inspired by my Asparagus Greek Chopped Salad and Quinoa Greek Salad, this Greek chicken salad relies on the bright flavors of fresh veggies so ubiquitous in Mediterranean diets. This salad is naturally gluten-free and low-carb. Because of the fresh ingredients, protein, and good fats, this lunch is also paleo and Whole30 friendly.
This chicken salad recipe is low in calories and packed with goodness from all the vegetables and protein. It will keep you satisfied for the whole afternoon. By making your own salad dressing to go with it, you can be sure it doesn’t contain any preservatives or additives.
You can eat it right away or divide it into four servings and use it for meal prep. This salad makes it easy to eat homemade lunches every day of the week.
What is a Greek chicken salad made of?
Greek chicken salad is full of ingredients you find commonly in Mediterranean diets. These diets consist of lots of fresh fruits and vegetables, whole grains, and good fats.
Use any combination of these ingredients that you enjoy:
- Bell pepper
- Onions
- Olives (black or kalamata)
- Cucumber
- Feta cheese
- Tomatoes
- Avocado
- Romaine lettuce
Why should we marinate the chicken?
A marinade adds flavor to the chicken and helps keep it moist while cooking. If you were using a tougher cut of meat, you would want some acidic ingredients in your marinade. However, chicken breasts are not tough and don’t need to be broken down before cooking.
The oil in the marinade infuses the meat with the flavor of the seasoning added to it. Use the garlic, oregano, and paprika recipe I use here, or add any of the seasonings to it that you would also use in Greek chicken salad dressing.
What is Greek chicken salad dressing made of?
The basic recipe for any vinaigrette salad dressing is a two-to-one ratio of oil to the acidic ingredient. In my Greek chicken salad, I use lemon juice as the acid. Other options would be red wine vinegar or balsamic vinegar.
Seasoning the dressing also helps to infuse the salad with flavor. Options for spices in the dressing are:
- Parsley
- Garlic
- Dijon mustard
- Oregano
- Basil
- Rosemary
- Marjoram
- Thyme
- Nutmeg
And always add salt and pepper to intensify the flavor.
You could add any of these spices to the chicken as well.
If you are using this as a meal prep chicken salad recipe, you may want to keep the salad dressing separate until you are ready to eat it. The ingredients will stay fresh longer if they do not sit in the dressing.
Want to pack a snack with this meal prep recipe? Try my Quick Easy Fruit Salad Recipe and Black Bean Mango Salad Recipe. They’re super easy to pack up, and you’ll have fuel for your whole work day!
More Chicken Salad and Greek Salad Recipes:
- Chicken Salad with Spicy Mayo Dressing
- Grilled Chicken Avocado Salad
- Chimichurri Chicken Chopped Salad
- Easy Mediterranean Salad Recipe
More Chicken Meal-Prep Recipes:
- Easy Chopped Chicken Salad (Meal-Prep)
- Spicy Chicken with Sauteed Cabbage and Zucchini Bowls
- Meal Prep Recipe for Chicken and Vegetables
- Spicy Chicken Meal-Prep Bowls
- Chicken Fajita Meal-Prep Bowls
Watch the Greek Chicken Salad Bowls Web Stories.
Greek Chicken Salad Bowls (Meal-Prep)
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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.
Tips
- 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.
- To store: Store the salad in the fridge for up to 4 days in an airtight container.
- To freeze: I don't recommend freezing the salad, but you can freeze the chicken for up to 3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Marybel Rodriguez says
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!!
Olivia Ribas says
Divide your meal in four equal amount. Each part will be 1/4.
Meg says
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!
Olivia Ribas says
Glad to hear that and thanks for stopping by!
Kandice says
Made this and it was so delicious! Plus easy! Thank you so much for sharing your recipe!
Olivia Ribas says
You’re very welcome!