Greek Chicken Salad
This Greek chicken salad recipe makes a delicious entree for lunch or dinner. It's easy to meal prep, so you can enjoy it throughout the week.
Servings: 6 servings
Calories: 644kcal
Ingredients
- 2 lbs. boneless skinless chicken thighs or boneless skinless chicken breasts
- 3 tablespoons olive oil
- 1½ tablespoons lemon juice
- ½ teaspoon dried dill
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
For the Salad
- 1 large head romaine lettuce or about 6 cups mixed greens or spinach
- ½ cup feta cheese diced
- ¼ small red onion
- ½ cup olives
- 1 cucumber
- 1 cup cherry tomatoes
- 1 avocado
- ½ cup hummus
- 1 teaspoon fresh parsley optional, for garnish
- 1 teaspoon fresh dill optional, for garnish
Salad Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- ⅛ teaspoon dried dill
- ⅛ teaspoon dried oregano
- ⅛ teaspoon garlic powder
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Pat the chicken thighs dry with paper towels. Place them on a cutting board and dice them into 1-inch pieces. Transfer the chicken to a large bowl.
- Whisk the oil, lemon juice, garlic powder, dill, oregano, salt and pepper in a small bowl. Pour it over the chicken, then use tongs or spoon to make sure all of the pieces are covered. Cover the bowl with plastic wrap and set it aside to marinate for 30 minutes. If you are meal prepping to eat later, marinate it for up to 12 hours in the refrigerator.
- Meanwhile, wash and chop the lettuce, dice the tomatoes, cucumbers, and feta cheese, slice the red onion. To prevent browning, wait until just before serving to dice the avocado.
- In a bowl or jar, whisk together all the salad dressing ingredients. Season to taste with salt and pepper.
- In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the pieces of marinated chicken. Avoid crowding the pan - cook in batches if you need to.
- Sauté the chicken, using tongs to occasionally turn the pieces so they brown on all sides and cook through. Use a meat thermometer to take the internal temperature. When it reaches 165℉, transfer the chicken to a large bowl or plate.
- Assemble the salad by adding the lettuce to a large serving platter, then topping the lettuce with all of the salad toppings: chicken, cucumber, tomato, onion, feta, olives, avocado, and hummus. Optional: Sprinkle with fresh herbs and garnish with slices of lemon.
- Just before serving, drizzle the salad with the dressing and toss together, or serve the dressing separately at the table.
Video
Notes
Storing Leftover Salad: Store the salad without dressing on it so the lettuce stays crisp. Transfer leftovers to an airtight container, store in the refrigerator, and eat within 4 days.
Storing Leftover Dressing: Store the salad dressing in a covered container in the refrigerator and use it within 2 weeks.
Storing Leftover Dressing: Store the salad dressing in a covered container in the refrigerator and use it within 2 weeks.
Nutrition
Calories: 644kcal | Carbohydrates: 14g | Protein: 31g | Fat: 53g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 670mg | Potassium: 939mg | Fiber: 7g | Sugar: 4g | Vitamin A: 9528IU | Vitamin C: 19mg | Calcium: 143mg | Iron: 3mg
