Chopped Greek Chicken Salad
This chopped Greek chicken salad with lemon dill yogurt dressing is bright, flavorful and healthy. Perfect for meal prep through the week, this high protein recipe is a weekday win. Enjoy this Greek chicken salad tucked inside of a wrap, served over lettuce or scoop it up with tortilla chips. No matter how you serve it, you’re going to love this combination.
Ingredients Needed for Chopped Greek Chicken Salad
Chicken – For this recipe, you’ll need about one pound of Smart Chicken’s chicken tenderloins. You can also use breast meat instead. Season the chicken with oregano, Italian seasoning, salt, black pepper, paprika and garlic powder. Making sure it’s well coated. Heat some olive oil in a non-stick skillet and cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit to ensure doneness. Let the chicken cool before dicing. Head to Smart Chicken and find a store near you.
Lemon Dill Yogurt Dressing – Combine 0% Greek yogurt, olive oil, red wine vinegar, lemon juice, fresh dill, salt, black pepper, and warm water in a mixing bowl. Whisk until well combined. Refrigerate until ready to use.
Everything Else- You’ll need cored and diced English cucumber, diced Roma tomatoes, chickpeas, diced shallots, sliced kalamata olives, chopped parsley, chopped mint, and crumbled feta cheese.
How to Make Chopped Greek Salad
Prepare the Dressing
Combine Greek yogurt, olive oil, lemon juice, red wine vinegar, salt, black pepper, fresh dill and warm water in a small mixing bowl. Refrigerate until ready to use.
Prepare the Veggies and Herbs
You’ll need cored and diced English cucumber, diced Roma tomatoes, rinsed and drained chickpeas, diced shallots, sliced kalamata olives, chopped parsley and chopped mint. Try to keep all the veggies about the same size. This way you get a little taste of everything in each bite.
Prepare the Chicken
Season your chicken tenderloins with the oregano, Italian seasoning, paprika, garlic powder, salt and pepper. Heat olive oil in a non-stick skillet and cook the chicken until it’s cooked through. Once it’s cool, dice the chicken into small bite sized pieces.
Assemble the Dish
Add the chicken, cucumber, tomatoes, kalamata olives, chickpeas, shallots, chopped parsley, chopped mint and crumbled feta cheese. Toss well. Drizzle the entire salad with the yogurt dressing. Toss until well coated. You can add as much or as little dressing as you desire. Serve and enjoy.
Storage
Store leftovers in an airtight container in the refrigerator for three to four days. Serve chilled. Looking for more chicken salad recipes?
Chopped Greek Chicken Salad
Ingredients
Lemon Dill Yogurt Dressing
- ½ cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice, fresh squeezed
- ¼ cup dill, chopped, fresh
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1-2 tablespoons warm water, depending on thickness preference
Seasoned Chicken
- 1 lb. chicken tenderloins
- 1.5 teaspoons oregano, dried
- 1 teaspoon Italian seasoning, dried
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil, to cook the chicken
Salad Ingredients
- ¾ cup English cucumber, core and dice small
- ¾ cup chickpeas, rinse and drain
- ¾ cup Roma tomatoes, diced small
- ½ cup shallots, diced small
- ½ cup kalamata olives, sliced in half or thirds
- ¼ cup parsley, chopped
- 2 tablespoons mint, chopped
- ¼- ½ cup crumbled Feta
Equipment
- 1 non-stick skillet
- 1 small mixing bowl for dressing
- 1 large mixing bowl for salad
Instructions
Prepare the Dressing
- Combine Greek yogurt, olive oil, lemon juice, red wine vinegar, salt, black pepper, fresh dill and warm water in a small mixing bowl. Refrigerate until ready to use.
Prepare the Veggies and Herbs
- You’ll need cored and diced English cucumber, diced Roma tomatoes, rinsed and drained chickpeas, diced shallots, sliced kalamata olives, chopped parsley and chopped mint. Try to keep all the veggies about the same size. This way you get a little taste of everything in each bite.
Prepare the Chicken
- Season your chicken tenderloins with the oregano, Italian seasoning, paprika, garlic powder, salt and pepper. Heat olive oil in a non-stick skillet and cook the chicken until it’s cooked through. Once it’s cool, dice the chicken into small bite sized pieces.
Assemble the Dish
- Add the chicken, cucumber, tomatoes, kalamata olives, chickpeas, shallots, chopped parsley, chopped mint and crumbled feta cheese. Toss well. Drizzle the entire salad with the yogurt dressing. Toss until well coated. You can add as much or as little dressing as you desire. Serve and enjoy.
One Comment on “Chopped Greek Chicken Salad”
I have several of your recipes saved but, this was the first one I made for my meal prep this week. Delicious! I made it before dinner and I ate so much I didn’t even make my planned dinner. You can customize the herbs if you don’t like parsley/mint but they really give a nice flavor. I ate it with a spoon but these would be great in lettuce cups or even scooped in chips.