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Crisp, crunchy, and fresh with tangy Mediterranean flavor, this Greek salad topped with chicken can be meal prepped ahead for weekday lunches or a light and healthy dinner too.

Lunch. It’s the meal that we all have the best of intentions in planning ahead for, and too often, don’t. Our lack of prep leads to over indulging on more expensive than we budgeted for co-worker lunches, or poor choices at the fast food drive-thru (ummm, suuuuure, I’ll take fries with that.) Or worse, we skip the mid-day meal all together leading to a snack attack of epic proportions as we walk through the after work door.

One thing that’s gotten me through the what-to-eat-for-lunch dilemma is prepping a few fave ingredients for a filling and healthy lunch salad (that works for dinner, too) I know will hold in the fridge the whole week through.

This recipe is a riff on the classic Greek salad and is topped with grilled chicken. The typical Greek and Mediterranean flavors of kalamata olives, tangy feta cheese with crunchy cucumbers are ingredients I crave on a daily basis, with two easy to meal-prep recipes I’ve added in.

How to Prep Greek Salad with Chicken

One of the things I love about Greek salad is the hearty ingredients stand up to time for meal prep so that a little chopping and small amount of cooking easily turn into lunch or dinner on the fly. Prep the ingredients beforehand so that salad assembly is complete in less time than an anguished trip to the vending machine.

This Greek salad’s ingredients include:

Lettuce: Not traditional in Greek salads, but in this main meal salad, lettuce is a terrific filler. I use iceberg or romaine for the crunch.

Kalamata olives: Their unmistakeable tang are my favorite bite.

Feta cheese: I’ve learned to always use block feta cheese and crumble it myself. The flavor is undeniably better.

Tomatoes: I make a batch of my Mediterranean tomato salad with loads of Greek flavors and freshness from capers, red onion and fresh parsley to top this salad. Or if prep time isn’t on your side, sliced medium size cocktail tomatoes or even cherry tomatoes do the trick too.

Cucumbers: Crunchy and fresh, I like hot house or smaller Persian cucumbers best in this salad for their extra snap, but really any garden variety will do.

Grilled chicken: My favorite Greek marinade doubles down on the Mediterranean flavors in my grilled chicken. Before I marinade, I slice boneless, skinless chicken breasts in half lengthwise so they cook quicker and the portions are more in line with lunch time salads.

Grill a batch all at once then store in the fridge to slice as needed. Or, cook baked chicken breasts, basic grilled chicken breasts, or use store-bought rotisserie chicken if you like.

Greek salad dressing: My homemade Greek salad dressing is incredibly easy to make and the oregano and garlic flavor clings lovingly to every crunchy bite. I keep a batch of it in the fridge for 1 month or as long as it lasts before I use it all up.

In a pinch, the reserved marinade from the Mediterranean tomato salad can be used as a dressing too, with more vinegar added to taste.

More Salads with Chicken to Make Too

  • Greek Cobb Salad
  • Strawberry Avocado Spinach Salad With Chicken
  • Chinese Chicken Salad With Sesame Dressing
  • Greek Chicken Gyro Salad
  • Chicken Caesar Salad Recipe

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats. 

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4.48 from 40 votes

Greek Salad with Chicken

This delicious Greek salad topped with Greek marinaded chicken is the best for meal prepped lunches or light dinners. Top it with kalamata olives, feta cheese, crunchy cucumbers and my Mediterranean tomato salad with an easy Greek vinaigrette dressing.
Course Salad
Cuisine Mediterranean
Keyword greek salad
Prep Time 14 minutes
Total Time 14 minutes
Servings 2 salads
Calories 334kcal

Ingredients

  • 6 cups chopped lettuce such as iceberg or romaine
  • 1 8- ounce Greek Marinated Chicken Breast sliced or chopped
  • 2 cups Mediterranean Tomato Salad or sliced tomatoes
  • 1 cup sliced Persian or hothouse cucumber
  • 1/4 cup kalamata olives
  • 1/4 cup feta cheese broken into chunks

For the Greek Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic peeled and minced
  • 2 teaspoons oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon each of kosher salt and freshly ground black pepper

Instructions

  • Add the lettuce to a large serving bowl or two individual salad bowls. Top with the sliced chicken, tomato salad, cucumber, olives, and feta cheese.
  • To make the dressing, add the olive oil, red wine vinegar, garlic, oregano, sugar and salt and pepper to a small canning jar. Top with the lid and shake well until blended and emulsified. Season with more sugar and salt and pepper to taste.
  • Drizzle the dressing over the salad and toss to taste.

Notes

If meal prepping these salads ahead of time, store the salads separately from the dressing. Dress the salads just before eating.

Nutrition

Serving: 2g | Calories: 334kcal | Carbohydrates: 5g | Protein: 3g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 476mg | Potassium: 25mg | Fiber: 1g | Sugar: 3g | Vitamin A: 180IU | Vitamin C: 0.5mg | Calcium: 133mg | Iron: 1.1mg

More Greek Recipes to Make Now

  • Easy Greek Chicken Kebabs
  • Pork Souvlaki With Lemon Rice
  • Greek Pasta Salad With Cucumbers And Artichoke Hearts
  • Greek Turkey Burgers With Tzatziki Sauce
  • Easy Chicken Gyros With Tzatziki Sauce

Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.

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