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Juicy grilled chicken tops a bed of crisp romaine, cucumbers, tomatoes, and Kalamata olives. Tossed in a zesty lemon-herb vinaigrette and finished with crumbled feta, it’s a refreshing and hearty meal.
Marinate the Chicken
Prepare the Vinaigrette
Grill the Chicken
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Juicy grilled chicken tops a bed of crisp romaine, cucumbers, tomatoes, and Kalamata olives. Tossed in a zesty lemon-herb vinaigrette and finished with crumbled feta, it’s a refreshing and hearty meal.
This greek recipe takes 35 minutes to prepare and yields 4 servings. At 640.1 calories per serving with 48.4g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble the Salad
Toss and Serve
Replace the chicken with a 15-ounce can of chickpeas (rinsed and drained) or a block of firm tofu that has been marinated and grilled.
This salad is also delicious with grilled shrimp, salmon fillets, or sliced steak instead of chicken.
To make it even more substantial, serve the salad over a bed of cooked quinoa, farro, or orzo pasta.
For a creamy version of the vinaigrette, whisk in 2-3 tablespoons of plain Greek yogurt until smooth.
Chicken breast is an excellent source of lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
The extra virgin olive oil in the vinaigrette is rich in monounsaturated fats, which are known to support cardiovascular health by helping to lower 'bad' LDL cholesterol levels.
The variety of fresh vegetables like tomatoes, cucumbers, and romaine lettuce delivers essential vitamins (such as A, C, and K), minerals, and powerful antioxidants that help protect your cells from damage.
With plenty of fresh vegetables and olives, this salad provides a good amount of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and contributes to satiety.
A single serving of this Chicken Greek Salad contains approximately 670 calories. This can vary based on the exact size of the chicken breast and the amount of dressing used.
Yes, it is a very healthy and well-balanced meal. It's packed with lean protein from the chicken, healthy monounsaturated fats from olive oil, and a wide range of vitamins, minerals, and fiber from the fresh vegetables.
You can prepare the components ahead of time for easy assembly. Cook the chicken, chop the vegetables, and make the dressing, storing each in a separate airtight container in the fridge for up to 3 days. Combine and dress just before serving.
Absolutely. Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Let it rest before slicing.
Feel free to customize with other vegetables like sliced green or red bell peppers, artichoke hearts, or pepperoncini for an extra tangy kick.