Greek Salad With Chicken
Greek salad with chicken, fresh vegetables, and minimal carbs is healthy and simple to create. Ready in about 30 minutes when combined with a homemade Greek dressing, this salad is perfect for your week's meal prep bowls or lunch or dinner.
Ingredients
- 3 cups lettuce chopped
- ½ cup sundried tomatoes drained and chopped
- ½ cup pitted kalamata or black olives
- ½ cup cucumbers sliced into half moons
- ¾ cup cherry tomatoes halved
- 4 ounces feta cheese crumbled or cubed
- ¼ red onion sliced into wings
- 2 tablespoons drained capers optional
- 1 avocado cubed
For the Chicken
- 1 large chicken breast sliced in half lengthwise
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Salad Dressing
- ¼ cup olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 cloves of garlic finely minced
- 1 tablespoon vinegar
Instructions
- Slice the chicken breast in half, or you could slice it into thin strips.
- Add the oil and seasonings.
- Cook on a skilled on medium heat for about 10-12 minutes, flipping occasionally.
- Make the dressing by mixing all the dressing ingredients together.
- Build the salad by adding chopped lettuce, tomatoes, cucumbers, sundried tomatoes, olives, red onions, feta, and avocado.
- Top with the chicken and desired amount of salad dressing, and mix.
Notes
- Prepare the dressing in advance. Greek salad dressing can be made a few days ahead of time and kept in a tightly-closed mason jar for up to two weeks, but I prefer to use it up sooner.
- Never use the entire dressing at once. The salad is sufficiently dressed when it appears lightly dressed and doesn't drip to the bottom of the dish.
- Let the chicken marinate all night!
- You can use Avocado oil in place of olive oil.
Tried this recipe?Let us know how it was!