High Protein Greek Chicken Salad
Elevate your lunch or dinner routine with this High Protein Greek Chicken Salad, a vibrant and nutritious dish bursting with Mediterranean flavors. Juicy, herb-seasoned chicken breasts are pan-seared to perfection and paired with crisp romaine lettuce, refreshing cucumbers, sweet cherry tomatoes, tangy red onion, briny kalamata olives, and creamy crumbled feta. Tossed in a zesty homemade Greek dressing made with red wine vinegar, fresh lemon juice, and a touch of honey, this salad is a delightful harmony of flavors and textures. With 20 minutes of prep time and a quick cook, it’s the perfect high-protein meal for busy weeknights or meal prepping. Healthy, satisfying, and loaded with wholesome ingredients, this salad is a must-try for lovers of Greek cuisine!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 4 cups romaine lettuce
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.5 cup kalamata olives
- 0.5 cup feta cheese, crumbled
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 teaspoon oregano (for dressing)
Instructions
In a small bowl, combine 1 tablespoon of olive oil, dried oregano (2 teaspoons), garlic powder, salt, and pepper. Rub this mixture over both chicken breasts.
Heat a skillet over medium heat and add the remaining 1 tablespoon of olive oil.
Cook the chicken breasts for 6-7 minutes per side, or until they are fully cooked and reach an internal temperature of 165°F (75°C). Remove from the skillet and allow the chicken to rest for five minutes before slicing.
While the chicken is cooking, prepare the salad base. Chop the romaine lettuce into bite-sized pieces and place it into a large salad bowl.
Slice the cucumber into thin rounds, halve the cherry tomatoes, thinly slice the red onion, and add these to the bowl along with the kalamata olives and crumbled feta cheese.
To make the Greek dressing: In a small bowl or jar, whisk together red wine vinegar, lemon juice, honey, dijon mustard, 1 teaspoon oregano, and 1 tablespoon of olive oil until well combined.
Slice the rested chicken into thin strips and add it to the salad.
Drizzle the dressing over the top of the salad and toss everything gently to combine.
Serve immediately and enjoy your High Protein Greek Chicken Salad!
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.5 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 557 mg | 12% | |
*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.
