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.

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.

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

 

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!

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.

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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.

Course: Main Course, Salad

Cuisine: Greek

 

Prep Time: 10 minutes

Cook Time: 20 minutes

1 hour

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

▢1/2 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!

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