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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.
Try these other easy and healthy salads
- Quinoa Tabbouleh Salad Recipe
- Greek Quinoa Salad Bowls
- Caprese Pasta Salad
- Chicken Caeser Salad
- Pesto Chicken Pasta Salad
- Cucumber and tomato salad
- Strawberry Chicken Salad
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Easy Greek Chicken Salad
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!
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I have a lot of rotisserie chicken left to use for the salad how can I incorporate the dressing you marinated the raw chicken in?
Hi. I am not really sure. you want to add the dressing over the already cooked rotisserie chicken?
We all love salad with fresh vegetables and plenty coriander, we enjoyed so much your variety of salads.
Thanks Rena
Nice. Thanks for the feedback
Let’s chicken is so delicious alone but I also absolutely love it in my Greek salad. I do have a question though? is the nutrition facts per serving or per recipe if it’s per serving could you tell me how big?
Hi Leslie. Its per serving.