Healthy and easy to make low carb Greek Salad that’s loaded with fresh vegetables and chicken. Tossed in with a homemade greek dressing and ready in just 30 minutes. Perfect for lunch, dinner, or for your meal prep bowls for the week.
top view of Salad in a bowl greek-style
Have this chicken greek salad as lunch or dinner option any time of the week. Pack it up in a meal prep bowl and take it to work. Versatile, filling, and so delicious. Made with crunchy fresh veggies and greens, and tossed in a tangy homemade greek dressing. To make this meal vegetarian, you can skip on the chicken or use tofu in place of the chicken. Make this salad ahead with the dressing on the side and toss in with the salad when ready to eat. A perfect low carb meal for those who are on a keto style diet.
INGREDIENTS YOU WILL NEED TO MAKE THIS
Romaine lettuce
Chicken breast
Cherry tomatoes
Cucumber
Red onion
Kalamata olives
Feta cheese
Fresh oregano leaves picked (optional)
For the Greek Dressing/marinade
Olive oil
Red wine vinegar
Garlic clove
Dried oregano
Kosher salt
Freshly ground black pepper
romaine lettuce chopped
veggies for the salad cut up on a cutting board with a side of feta cheese
HOW TO MAKE THE SALAD
Prepare the chicken: First, place the chicken breast in a ziplock bag. Add all the dressing/marinade ingredients to a small jar. Place the lid on and shake well until emulsified. Pour 1/3 of this mixture over the chicken and mix to combine. Keep refrigerated to marinate for at least 1 hour. (if in a rush you can skip marinating the chicken and go right to cooking) Keep remaining 2/3 of the mixture in the jar, refrigerated, to use as a dressing.
Cook Chicken: Then, heat a large non-stick pan or grill pan over medium heat. Add chicken and cook for 8-10
minutes per side, or until the internal temperature reaches 165°F. Transfer the chicken on a place and allow it to sit covered for about 10-12 minutes, then slice it.
Fix the salad bowl: Add the lettuce to a large serving bowl. Top with tomatoes, cucumbers, onion, olives, and sliced chicken. Sprinkle with crumbled feta cheese.
Add dressing: Finally, drizzle the dressing over the salad and toss to combine. Serve immediately and enjoy!
sliced up cooked chicken on cutting board for the salad
top view salad made greek style with chicken and feta cheese
FAQ’S AND TIPS
Mixed greens or spinach can be used in place of romaine lettuce
Allow the chicken to sit for covered after they are sliced for a juicier chicken
Any cucumber will work
Red onions are milder but feel free to use white sweet onions
Avocado oil in place of olive oil
WHAT IS GREEK CHICKEN SALAD
A simple salad that’s made of lettuce, cucumbers, fresh tomatoes, and onions. Topped with crumbled feta cheese and kalamata olive and then tossed in with a homemade Mediterranean tangy and zesty dressing that’s made with oregano olive oil, garlic, red wine vinegar, salt, and pepper.
HOW LONG DOES GREEK SALAD LAST IN THE FRIDGE
A salad that’s tossed in with a citrus dressing will last for 3 days tops because the leafy greens will just start to wilt and get soggy. Even the cucumbers! To get your salads to last longer, consider storing the dressing in a small container, and mix it in when ready to eat.
HOW HEALTHY IS A GREEK SALAD
Greek salads are low in calories and nutrient-dense. All ingredients used are fresh, clean, and healthy. Especially if a grilled chicken is added to the salad to make it a complete low carb and healthy meal. Also, compared to other types of cheese, feta cheese is a brined cheese that’s low in calories and fat.
Easy Greek Chicken Salad
Greek-style salad made with loads fresh vegetables, chicken, and tossed in with an easy to make homemade greek salad dressing.
Ingredients
▢6 cups Romaine Lettuce chopped
▢1 pound Chicken breast boneless skinless
▢2 cups Cherry Tomatoes
▢1 cup Persian or seedless cucumber chopped
▢1/2 medium Red onion chopped or sliced
▢1/2 cup Kalamata Olives
▢1/3 cup Feta cheese broken into chunks
▢a few spears of fresh oregano leaves picked optional
For the Greek Dressing/marinade
▢1/4 cup Extra virgin olive oil
▢3 tbsp Red wine vinegar
▢1 Garlic clove minced
▢2 tsp dried oregano
▢1/2 teaspoon Kosher salt
▢1/4 tsp Freshly ground black pepper
Instructions
Place the chicken breast in a ziplock bag.
Add all the dressing/marinade ingredients to a small jar. Place the lid on and shake well until emulsified. Pour 1/3 of this mixture over the chicken and mix to combine. Keep refrigerated to marinate for at least 1 hour.
Keep remaining 2/3 of the mixture in the jar, refrigerated, to use as a dressing.
Heat a large non-stick pan or grill pan over medium heat. Add chicken and cook for 8-10 minutes per side, or until the internal temperature reaches 165°F.
Transfer the chicken on a place and allow it to sit covered for about 10-12 minutes, then slice it.
Add the lettuce to a large serving bowl.
Top with tomatoes, cucumbers, onion, olives, and sliced chicken. Sprinkle with crumbled feta cheese.
Drizzle the dressing over the salad and toss to combine. Serve immediately and enjoy!
Notes
Substitutes:
Mixed greens or spinach can be used in place of romaine lettuce
Any cucumber will work
Red onions are milder but feel free to use white sweet onions
Avocado oil in place of olive oil
Total time does not include the marinating time since this step is optional.
Storage:
Place leftovers in a container and store in the fridge for up to 3 days. Serve cold. Do not reheat or freeze.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition
Calories: 362kcal | Carbohydrates: 10g | Protein: 29g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 620mg | Potassium: 826mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6712IU | Vitamin C: 23mg | Calcium: 154mg | Iron: 2mg
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