I created this Healthy Greek Salad With Chicken to simplify weekday lunches, and the way a Salad Topped With Chicken comes together with pantry-ready ingredients might make it your new go-to.

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I love throwing together this HEALTHY GREEK SALAD WITH CHICKEN when the week gets busy. Crisp, bright flavors keep it from being boring, and the tangy bites make you curious with every forkful.

I top it with boneless skinless chicken breasts and a scatter of crumbled feta cheese so it’s filling but not heavy. It’s the kind of Simple Salad With Chicken that packs up great for work lunches and still feels like a Souvlaki Salad at home, only easier.

You might eat it twice in a row, I do, and then wonder why you ever paid for takeout.

Ingredients

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Chicken breasts: lean protein, keeps you full, supports muscle repair
Romaine lettuce: lots of fiber and water, low calorie, crisp fresh taste
Cucumber: hydrating, adds crunch and mild flavor, extra vitamins and fiber
Cherry tomatoes: sweet and tangy, provide vitamin C and antioxidants, juicy burst
Red onion: sharp bite, offers flavonoids and immune boosting compounds, slightly sweet when soaked
Kalamata olives: healthy fats, salty tang that lifts flavor, small antioxidant boost
Feta cheese: tangy, adds creamy saltiness, gives calcium and some protein
Extra virgin olive oil: heart healthy monounsaturated fats, silky mouthfeel, mild fruity notes
Lemon juice: bright acidity, adds tang, vitamin C, balances the rich flavors

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts (about 2 large)

1 tablespoon olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried oregano

6 cups romaine lettuce

1 large English cucumber

1 pint cherry tomatoes

1/2 medium red onion

1 green bell pepper

1/2 cup Kalamata olives

3/4 cup crumbled feta cheese

2 tablespoons fresh parsley

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

2 tablespoons fresh lemon juice (about 1 lemon)

1 teaspoon Dijon mustard

1 garlic clove

1/2 teaspoon honey or maple syrup (optional)

How to Make this

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1. Prep the chicken: slice 1 1/2 pounds boneless skinless breasts horizontally if they’re thick so they cook evenly, pat dry, then rub with 1 tablespoon olive oil, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 teaspoon dried oregano. Let sit 5 to 10 minutes while you prep the veggies.

2. Cook the chicken: heat a skillet over medium-high, add a splash of oil or use a nonstick pan, then cook the breasts 6 to 8 minutes per side until an instant-read thermometer reads 165 F. You can also grill them if you want that char. Transfer to a board and rest 5 minutes, then slice thinly.

3. Chop the salad: rough chop 6 cups romaine, cut 1 large English cucumber into half moons (or quarter lengthwise then slice), halve 1 pint cherry tomatoes, thinly slice 1/2 medium red onion, dice 1 green bell pepper, and roughly chop 1/4 cup fresh parsley (reserve the rest for garnish).

4. Prep the olives and cheese: halve or coarsely chop 1/2 cup Kalamata olives if they arent pitted, and measure out 3/4 cup crumbled feta so it’s ready to toss on top.

5. Make the dressing: in a jar or bowl whisk 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove and 1/2 teaspoon honey or maple syrup if you want a touch of sweetness. Season with a little salt and pepper, then taste and adjust. Shake the jar hard to emulsify, or whisk vigorously.

6. Assemble and toss: put the romaine, cucumber, tomatoes, red onion, bell pepper and olives in a large bowl, pour about two thirds of the dressing over and toss gently so the greens dont get soggy. Add most of the feta and parsley, reserve a little for garnish.

7. Top with chicken: arrange the sliced chicken over the tossed salad, crumble the remaining feta and sprinkle the rest of the parsley on top. Drizzle any extra dressing if needed, squeeze a little extra lemon if you want more zip.

8. Serve or pack for meal prep: serve immediately for best crunch. For weekday lunches divide into containers, keep the dressing in a separate small container or bottle and add just before eating so the lettuce stays crisp.

9. Quick tips and fixes: short on time use rotisserie chicken, or thin-slice the raw breasts so they cook faster; warm the chicken slightly before serving if you like a warm-protein salad; always taste the dressing and tweak acidity with more lemon or vinegar, or sweetness with the optional honey. Store leftovers (dressed greens get soggy) with chicken and veggies sealed in the fridge up to 3 to 4 days.

Equipment Needed

1. Large skillet or grill pan for cooking the chicken and getting a little char
2. Cutting board for slicing the chicken and chopping veggies
3. Sharp chef knife for clean, even slices and quick dicing
4. Instant read thermometer so you dont overcook the chicken
5. Measuring cups and measuring spoons for the dressing and seasonings
6. Mixing bowl or jar with a lid to whisk or shake the dressing
7. Whisk or fork to emulsify the dressing
8. Large salad bowl and tongs or two big spoons to toss and serve

FAQ

Q: Can I swap the chicken for something else? A: Yep, you can use rotisserie chicken for a shortcut or grilled chicken thighs if you want more flavor, just cook thighs till they hit 165°F (74°C). For a vegetarian twist, use chickpeas or grilled halloumi instead.

Q: How do I keep the salad from getting soggy? A: Don’t dress the lettuce until right before serving, salt tomatoes and cucumbers lightly and drain any extra water, and store olives and feta separately till serving. If you slice cucumbers early they’ll get watery, so try to cut them last.

Q: Can I make this ahead of time? A: Yes, you can prep the chicken, chop the veg, and make the dressing a day ahead. Keep everything separate in airtight containers and toss together just before eating, that way it's fresher and crispier.

Q: What if I need a lower sodium or dairy free option? A: Rinse the Kalamatas to cut salt, use less feta or swap for a dairy free cheese or avocado. You can also use low sodium olives or skip them entirely, the dressing still gives lots of flavor.

Q: How should I cook the chicken so it stays juicy? A: Pound breasts to even thickness, rub with olive oil, salt, pepper and oregano, then grill or pan sear on medium-high about 5 to 7 minutes per side depending on thickness. Always check it reaches 165°F (74°C) and let it rest 5 minutes before slicing.

Q: How long will leftovers keep? A: Store chicken and dressed salad separately. Chicken lasts 3 to 4 days in the fridge, the dressing 3 to 5 days. Once salad is dressed eat within a day for best texture, otherwise it gets limp.

HEALTHY GREEK SALAD WITH CHICKEN Recipe Substitutions and Variations

Chicken breasts: try skinless turkey breast or grilled shrimp if you want seafood, firm tofu or tempeh pressed and marinated for a vegetarian swap, or roasted canned chickpeas for a quick plant-protein option
Crumbled feta cheese: goat cheese (chevre) for similar tang, ricotta salata for a milder crumbly option, dairy-free vegan feta or sliced avocado if you need dairy-free/creamy
Kalamata olives: Castelvetrano or green Manzanilla olives for a milder flavor, capers for a salty briny punch, or chopped sun-dried tomatoes if you prefer no olives
Romaine lettuce: mixed salad greens or baby spinach for more variety, peppery arugula for bite, or butter lettuce for a softer, more tender base

Pro Tips

1) Salt and rest the chicken ahead of time, even just 10 minutes. It lets the salt pull flavor in so the meat tastes better, and resting after cooking keeps it juicy. Slice across the grain once it’s rested so every bite is tender.

2) Don’t soak the greens in dressing. Pack the dressing separately if you’re prepping lunches, or toss only right before serving. If you must dress ahead, keep cucumbers and tomatoes whole or halved until last minute so they don’t make the lettuce soggy.

3) Make the dressing in a jar and shake it like mad until it looks creamy, then taste. If it’s too sharp add a tiny bit of honey or lemon, if it’s too flat add more mustard or acid. Grating the garlic instead of mincing spreads it more evenly and avoids big raw-garlic bites.

4) Little shortcuts that save time: use a hot pan or a grill for a quick sear, or shred rotisserie chicken on busy nights and toss in the same dressing right before serving. Also pit the olives if you can, nobody likes a surprise pit while eating.

HEALTHY GREEK SALAD WITH CHICKEN Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I created this Healthy Greek Salad With Chicken to simplify weekday lunches, and the way a Salad Topped With Chicken comes together with pantry-ready ingredients might make it your new go-to.

Servings

servings

Calories

828

kcal

Equipment: 1. Large skillet or grill pan for cooking the chicken and getting a little char
2. Cutting board for slicing the chicken and chopping veggies
3. Sharp chef knife for clean, even slices and quick dicing
4. Instant read thermometer so you dont overcook the chicken
5. Measuring cups and measuring spoons for the dressing and seasonings
6. Mixing bowl or jar with a lid to whisk or shake the dressing
7. Whisk or fork to emulsify the dressing
8. Large salad bowl and tongs or two big spoons to toss and serve

Ingredients

1 1/2 pounds boneless skinless chicken breasts (about 2 large)
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
6 cups romaine lettuce
1 large English cucumber
1 pint cherry tomatoes
1/2 medium red onion
1 green bell pepper
1/2 cup Kalamata olives
3/4 cup crumbled feta cheese
2 tablespoons fresh parsley
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon Dijon mustard
1 garlic clove
1/2 teaspoon honey or maple syrup (optional)

Directions

Prep the chicken: slice 1 1/2 pounds boneless skinless breasts horizontally if they're thick so they cook evenly, pat dry, then rub with 1 tablespoon olive oil, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 teaspoon dried oregano. Let sit 5 to 10 minutes while you prep the veggies.
Cook the chicken: heat a skillet over medium-high, add a splash of oil or use a nonstick pan, then cook the breasts 6 to 8 minutes per side until an instant-read thermometer reads 165 F. You can also grill them if you want that char. Transfer to a board and rest 5 minutes, then slice thinly.
Chop the salad: rough chop 6 cups romaine, cut 1 large English cucumber into half moons (or quarter lengthwise then slice), halve 1 pint cherry tomatoes, thinly slice 1/2 medium red onion, dice 1 green bell pepper, and roughly chop 1/4 cup fresh parsley (reserve the rest for garnish).
Prep the olives and cheese: halve or coarsely chop 1/2 cup Kalamata olives if they arent pitted, and measure out 3/4 cup crumbled feta so it's ready to toss on top.
Make the dressing: in a jar or bowl whisk 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove and 1/2 teaspoon honey or maple syrup if you want a touch of sweetness. Season with a little salt and pepper, then taste and adjust. Shake the jar hard to emulsify, or whisk vigorously.
Assemble and toss: put the romaine, cucumber, tomatoes, red onion, bell pepper and olives in a large bowl, pour about two thirds of the dressing over and toss gently so the greens dont get soggy. Add most of the feta and parsley, reserve a little for garnish.
Top with chicken: arrange the sliced chicken over the tossed salad, crumble the remaining feta and sprinkle the rest of the parsley on top. Drizzle any extra dressing if needed, squeeze a little extra lemon if you want more zip.
Serve or pack for meal prep: serve immediately for best crunch. For weekday lunches divide into containers, keep the dressing in a separate small container or bottle and add just before eating so the lettuce stays crisp.
Quick tips and fixes: short on time use rotisserie chicken, or thin-slice the raw breasts so they cook faster; warm the chicken slightly before serving if you like a warm-protein salad; always taste the dressing and tweak acidity with more lemon or vinegar, or sweetness with the optional honey. Store leftovers (dressed greens get soggy) with chicken and veggies sealed in the fridge up to 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.