Greek Salad with Chicken
This Greek Salad With Chicken is a fresh, protein-packed meal that comes together quickly with crisp vegetables, tender chicken, and a creamy, tangy dressing. It’s light but satisfying, making it perfect for lunch, dinner, or easy meal prep.
Servings: 4 servings
Calories: 288kcal
Ingredients
For the salad
- 2 cups cooked chicken chopped or shredded (rotisserie works great)
- 1 cup cucumber diced
- 2 cups tomatoes quartered or smaller
- 1 cup green bell pepper diced
- 1/4 cup red onion thinly sliced
- 1/4 cup Olives sliced
- 1/2 cup feta cheese crumbled
For the creamy dressing
- 1/2 cup Greek yogurt full-fat for best texture
- 2 tablespoons olive oil
- 1 tablespoon lemon juice fresh is best
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove finely grated
- 1/2 teaspoon dried oregano
- pinch salt and black pepper
Instructions
- Whisk together the Greek yogurt, olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until smooth and creamy.
- Combine the chicken, cucumber, tomatoes, bell pepper, red onion, olives, and feta in a large bowl.
- Toss the salad with just enough dressing to lightly coat everything without making it heavy.
- Serve immediately or chill briefly before serving for a slightly more refreshing texture.
Notes
Chef Jenn’s Recipe Notes
- You can prep everything ahead of time, but don't add the dressing until ready to serve.
- Serve this fresh and fabulous salad on it's own as a light meal, with toasted pita wedges and hummus, or with a side of toasted chickpeas.
Nutrition
Serving: 1.5cups | Calories: 288kcal | Carbohydrates: 9g | Protein: 24g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 70mg | Sodium: 427mg | Potassium: 523mg | Fiber: 2g | Sugar: 5g | Vitamin A: 930IU | Vitamin C: 43mg | Calcium: 158mg | Iron: 2mg