Greek Chicken Salad has been my go-to recipe for such a long time. I think that I’ve made it about a million times so far! Well, not quite, but you get my drift. This is seriously one of my all-time favourite recipes to take to work, which I do on a regular basis. As a matter of fact, the picture above of Greek Chicken Salad was taken at my desk, at work! Greek Chicken Salad has all of the things that a good Greek salad should have with the added bonus of chicken to offer up some much needed protein. Ingredients like romaine lettuce, feta cheese and a killer Greek salad dressing lend this recipe the great taste it enjoys! Not only does it have really good flavour, but it’s low-cal as well. That is a definite win/win, wouldn’t you say!? Anything that tastes this great AND is low-calorie is a definite bonus in my books.
I usually take this Greek Chicken Salad to work for lunch but I’ve also made it as a main course for dinner served with a slice of bread, it’s perfect! The addition of chicken makes me feel full longer which means no afternoon coffee “growlies”!
This recipe will make enough chicken to have salad all week long if you like. If not, you can freeze the leftover chicken and take out what you need as you need it! Personally, when I’m menu planning for the work week, I will have Greek Chicken Salad every other day so I don’t get tired of it. But really, between you and me, I could eat this delicious salad ever day and be quite happy! That’s cause I’m just like that! I know that not everyone wants to eat the same thing for an entire week which is why freezing the Greek chicken is a good option.
There are 3 parts to this recipe. First the chicken marinade, then the chicken salad and finally the Greek Chicken Salad dressing. I hope that you enjoy this as much as I do!
- 1 Pound Chicken Breast, boneless, skinless, sliced
- 1/2 Cup Plain Greek Yogurt
- 2 Tbsp Olive Oil
- 1/2 Lemon, juiced
- 3 Cloves Garlic, minced
- 2 Tbsp Fresh Parsley, Rosemary and Oregano Mix The mix should total 2 Tbsp
- 1 Tbsp Dried Oregano, if you don't use fresh
- 1 Tsp Dried Rosemary, if you don't use fresh
- 1 Tsp Dried Parsley, if you don't use fresh
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1 Pound Marinated Greek Chicken, cooked
- 4 Cups Romaine Lettuce, chopped
- 1 Large Cucumber, diced
- 1 Cup Grape tomatoes, cut in half
- 1 Small Red Onion, thinly sliced
- 1 Small Avocado, skin removed, pitted and sliced
- 1/2 Cup Kalamata Olives, sliced Optional
- 1 Cup Red Cabbage, sliced Optional
- 1 Whole Red Pepper, sliced
- 1/2 Cup Feta Cheese, crumbled
- 1 Greek Chicken Salad Dressing Recipe to follow
- 1/4 Cup Olive Oil
- 1/4 Cup Lemon, freshly squeezed 1 Lemon should be enough
- 1 Tsp Dijon Mustard
- 2 Tbsp Red or White Wine Vinegar Both types work great in this recipe
- 1/4 Cup Fresh Herb Mix, parsley, oregano, basil, thyme
- 1 Tsp Garlic Powder
- 1 Tsp Salt
- 1 Tsp Pepper
Whisk together all of the marinade ingredients to chicken and toss to coat. Marinate for at least 2 hours. Transfer chicken to a skillet that has an additional 1 tbsp. oil added to it and cook until browned, then flip the pieces over and cook until done. I use my George Foreman grill to do this. If you have one, it works really well. Or you could BBQ but I wouldn't suggest cutting the chicken into slices if you are planning on using the BBQ. It would work better as one full breast and then slice it afterwards.
Whisk all ingredients together. When you are ready to serve the Greek Chicken Salad, add the cooked chicken and salad dressing to the romaine mix and toss to coat evenly.
Here is a picture of the Greek Chicken Marinade. I know it may seem weird to use Greek yogurt for this but it really keeps the calorie count down and it really doesn’t affect the chicken once it’s cooked. The only thing it does to the chicken is make it taste great!