A Greek Chicken Salad is a fresh spring flavor you can make any time of year. Packed with bright healthy ingredients, it makes a great lunch or meal prep solution.
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.
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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 flavour to the chicken.
Make sure you chop everything into small pieces so you can have a bite with everything.
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.