This Chopped Greek Chicken Salad with lemon dill yogurt dressing is bright, flavorful and healthy. Perfect for meal prep throughout the week, this high protein recipe is a win.

Enjoy this Greek chicken salad recipe tucked inside of a wrap, served over lettuce or you can even scoop it up with tortilla chips. No matter how you serve it, you’re going to love this combination.

If you love chicken salad try my Pickle Chicken Salad or my Creamy Tzatziki Chicken Salad recipes.

Chopped Greek Chicken Salad – Healthyish Foods

Why You’ll Love This Recipe

  • Loaded with flavor. This salad incorporates the flavors of the Mediterranean in a delicious and well balanced salad.
  • Easy to make. After some chopping and mixing you’ll toss together a bright and fresh salad that can be enjoyed in a variety of ways.
  • Versatile. Enjoy this chicken salad recipe tucked inside of a wrap, stuffed in lettuce cups or you can even scoop it up with chips. No matter how you serve it, it is delicious.
  • Perfect for prep. Leftover salad can easily be enjoyed throughout the week.

Recipe Ingredients

  • Chicken – For this recipe, you’ll need about one pound of chicken breasts or tenderloins.
  • Seasoning – Season the chicken with dried oregano, Italian seasoning, kosher salt, cracked black pepper, paprika and garlic powder.
  • Oil – You’ll need avocado or olive oil to saute the chicken.
  • Vegetables – You’ll need cored and diced English cucumber, diced Roma tomatoes, drained and rinsed chickpeas, diced shallots, and sliced kalamata olives.
  • Herbs – You’ll need chopped fresh parsley and mint for this recipe.
  • Cheese – This recipe calls for crumbled feta cheese. Option to use mozzarella pearls instead.
  • Lemon Dill Yogurt Dressing – Combine 0% Greek yogurt, extra virgin olive oil, red wine vinegar, lemon juice, fresh dill, kosher salt, cracked black pepper, and water in a mixing bowl. Whisk until well combined.
Chopped Greek Chicken Salad – Healthyish Foods

How to Make Chopped Greek Salad

Prepare the Dressing

Combine Greek yogurt, extra virgin olive oil, fresh squeezed lemon juice, red wine vinegar, kosher salt, cracked black pepper, fresh dill and water in a small mixing bowl. Mix until well combined. Cover and 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 oregano, Italian seasoning, paprika, garlic powder, kosher salt and cracked black pepper. Heat avocado or olive oil in a nonstick skillet and saute the chicken until it’s cooked through. Once it’s cool, dice the chicken into small bite sized pieces.

Assemble the Dish

Combine the diced 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.

Chopped Greek Chicken Salad – Healthyish Foods

Frequently Asked Questions

Can I use chicken breasts for this recipe

Yes! You can use breasts or you can even use rotisserie chicken if you prefer.

Can I make this salad ahead of time?

Yes! However, only add the dressing once you are ready to serve it.

I don’t like mint can I use something else?

You can omit it all together or you can try adding some extra dill.

Other Recipes to Consider Trying

Chopped Greek Chicken Salad – Healthyish Foods

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.
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Equipment

  • 1 nonstick skillet
  • 1 small mixing bowl for dressing
  • 1 large mixing bowl for salad

Ingredients

Lemon Dill Yogurt Dressing

  • ½ cup 0% Greek yogurt
  • 1 tablespoon extra virgin olive oil
  • ½ tablespoon red wine vinegar
  • ½ tablespoon lemon juice, fresh squeezed
  • 1 tablespoon water, add more for thinner dressing
  • 2-3 tablespoons dill, freshly chopped
  • ¼ teaspoon kosher salt, to taste
  • few turns cracked black pepper, to taste

Seasoned Chicken

  • 1 lb. chicken tenderloins
  • 1.5 teaspoons oregano, dried
  • 1 teaspoon Italian seasoning, dried
  • ¼ – ½ teaspoon kosher salt
  • ¼ teaspoon paprika
  • ¼ teaspoon cracked black pepper
  • ¼ teaspoon garlic powder
  • 1 tablespoon olive oil, to saute the chicken

Salad Ingredients

  • ½ cup English cucumber, core and dice small
  • ½ cup chickpeas, rinse and drain
  • ½ cup Roma tomatoes, diced
  • cup kalamata olives, sliced in half or thirds
  • cup shallots, diced small
  • 2-3 tablespoons Italian parsley, chopped small
  • 2 tablespoons mint, chopped small
  • ¼ – ½ cup crumbled Feta

Instructions 

Prepare the Dressing

  • Combine Greek yogurt, extra virgin olive oil, fresh squeezed lemon juice, red wine vinegar, kosher salt, cracked black pepper, fresh dill and water in a small mixing bowl. Mix until well combined. Cover and 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 oregano, Italian seasoning, paprika, garlic powder, kosher salt and cracked black pepper.
    Heat avocado or olive oil in a nonstick 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

  • Combine 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.

Video

Notes

Store leftovers in an airtight container in the refrigerator for three to four days. 

Nutrition

Serving: 1serving or 1/4 of the chicken salad with dressing., Calories: 310kcal, Carbohydrates: 14g, Protein: 31g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 82mg, Sodium: 722mg, Potassium: 730mg, Fiber: 4g, Sugar: 5g, Vitamin A: 707IU, Vitamin C: 12mg, Calcium: 138mg, Iron: 2mg