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Home » Recipes » Soup and Salad

Easy Greek Chicken Salad

Published: May 10, 2017 · Modified: Apr 3, 2022 by Eileen xo

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Easy Greek Chicken Salad is a quick and nutritious recipe! Made with a salad dressing that I use a portion to marinate the chicken breasts! I reserve the rest to blend with the greens and veggies to make awesome Mediterranean flavors in one tasty salad! A great make ahead salad for meal planning and perfect for a mason jar salad!

everyday eileen

Anyone else like me during the day and realizes its 3 pm and you have not eaten any lunch? That was the norm until I decided to plan ahead my meals. It does not take long at all and believe me, I feel a lot better now! This Easy Greek Chicken Salad is a regular in my plan ahead meals. It's not only delicious and quick to prepare put also I make a lot of chicken and it freezes well!

everyday eileen

Everyday tip: 

When I see chicken breasts on sale, I always buy a large amount and make freezer bags with different marinades, each with a pound of chicken inside. I keep in the freezer until needed. As the chicken defrosts, it is also marinating!  I also make extra and keep cooked chicken in the freezer bags. Always ready for a quick salad, quesadilla, or wrap.  I do the same with my Easy Grilled Buffalo Chicken Lettuce Wraps!

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This is a light meal and as always, swapping out proteins are always an option. This is amazing with shrimp, scallops, flank steak, and for tofu fans, the flavor combo is epic!  I have also added sun dried tomatoes and artichokes! Let your Mediterranean flavor ideas take over!

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Other recipes you may enjoy are:

 My Favorite Superfood Detox Salad

Healthy Tuscan Bean Salad

Grilled Chicken Asparagus Salad

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Eileen

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Easy Greek Chicken Salad

Easy Greek Chicken Salad is made with a marinade that I use a portion for the chicken breasts! I reserve the rest to blend with the greens and veggies! A great make ahead salad for meal planning and perfect for a mason jar salad!
5 from 1 vote
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Course: Main Course, Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 22 minutes
Servings: 5 servings
Calories: 298kcal

Equipment Needed:

Ingredients

  • 1 ½ pounds boneless chicken breasts
  • ¼ cup red wine vinegar
  • ¾ cup extra virgin olive oil
  • 1 large lemon, juiced
  • 3 cloves garlic, finely minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • salt and pepper, to taste

To assemble the salad

  • 8 cups salad greens
  • 4 medium Roma tomatoes, diced
  • 2 medium celery stalks, chopped
  • 1 large red pepper, seeded and chopped
  • 1 medium red onion, thinly sliced
  • 1 large cucumber, chopped
  • ¼ cup sliced Kalamata olives
  • ½ cup reduced-fat feta cheese

Instructions

  • To make the marinade, in a medium bowl combine red wine vinegar, olive oil, garlic, Dijon mustard, oregano, salt and pepper.. Whisk to combine the flavors. Check seasoning, adjust if needed. Set bowl aside.
  • In a glass bowl, add the chicken breasts and â…“ cup of the marinade/dressing. Cover with plastic wrap and refrigerate to marinate. I prefer at least 4 hours to combine flavors.
  • To cook the chicken, heat a saute pan over medium heat. Add the chicken and saute about 5 minutes per side. Cooked chicken reaches internal temperature of 165 degrees. Remove chicken and let cool slightly. Slice into 1 inch pieces.
  • To assemble the salad, in a large bowl add the salad greens, Roma tomatoes, celery, red onions, Kalamata olives, red peppers, feta cheese, and sliced cooked chicken. Top with remaining salad dressing/marinade.

Notes

  • When I make this recipe, the amount of dressing I make is more than I need for this salad. I prefer to have leftover dressing to use throughout the week.  I use the dressing within 4 days.
  • Any nutritional data I provide is an approximation and actually dietary information can vary based on ingredients and proportion sizes.
  • If you would like to make this a mason jar salad, the ingredients would be, starting at the bottom of the jar: dressing, feta cheese, kalamata olives, tomatoes, celery, onions, pepper, chicken, lettuce.  This is how I make it and the ingredients stay fresh.

Nutrition

Serving: 9ounces | Calories: 298kcal | Carbohydrates: 7g | Protein: 22g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 48mg | Sodium: 490mg | Potassium: 314mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3800IU | Vitamin C: 68.5mg | Calcium: 90mg | Iron: 2mg
Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

 

More Soup and Salad

  • Easy Egg Salad Recipe
  • Broccoli Beer Cheese Soup
  • Condensed Cream of Chicken Soup
  • Apple Walnut Salad Recipe

Thank you for sharing!

719 shares
  • Share11
  • Tweet
  • Yummly

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Comments

  1. April

    March 27, 2018 at 11:46 pm

    5 stars
    Such a great salad and the dressing/marinade was awesome! I made enough to bring for lunch to work tomorrow

    Reply
    • Eileen xo

      March 28, 2018 at 12:32 am

      You made my day April, enjoy the salad for lunch!

      Reply

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