Chopped Greek Salad with Chicken
Elevate your lunch or dinner game with this vibrant and protein-packed Chopped Greek Salad with Chicken! Bursting with Mediterranean flavors, this recipe features juicy grilled chicken marinated in a zesty blend of olive oil, lemon juice, and garlic, perfectly paired with crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and tangy Kalamata olives. Crumbled feta cheese adds a creamy touch, while a homemade red wine vinegar dressing ties everything together with a hint of sweetness from honey. Ready in just 35 minutes and ideal for a fresh, wholesome meal, this salad is perfect for a healthy family dinner or a quick meal prep option. Whether you're craving bold flavors or looking to add more greens to your plate, this Greek-inspired dish checks all the boxes.
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Recipe Information
Ingredients
- 2 pieces (approximately 1 pound total) Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 Garlic cloves, minced
- 2 teaspoons Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 cups Romaine lettuce, chopped
- 1 medium-sized Cucumber, diced
- 1.5 cups Cherry tomatoes, halved
- 0.5 medium-sized Red onion, thinly sliced
- 0.5 cup Kalamata olives, pitted and halved
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your grill or grill pan to medium-high heat.
In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 minced garlic clove, 1 teaspoon of dried oregano, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper.
Place the chicken breasts in a shallow dish or zip-top bag. Pour the marinade over the chicken and let sit for 10–15 minutes while you prepare the salad.
Grill the chicken for about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken and let it rest for 5 minutes before slicing into thin strips.
In a large mixing bowl, combine the chopped romaine lettuce, diced cucumber, cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, 2 tablespoons of red wine vinegar, 1 minced garlic clove, 1 teaspoon of honey, 1 teaspoon of oregano, and a pinch of salt and black pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine.
Top the salad with the grilled chicken strips and sprinkle with chopped parsley for garnish.
Divide the salad among serving plates and enjoy!
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 1144 mg | 50% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 7.3 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1270 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
