Chopped Greek Chicken Salad
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.
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.
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.
Frequently Asked Questions
Yes! You can use breasts or you can even use rotisserie chicken if you prefer.
Yes! However, only add the dressing once you are ready to serve it.
You can omit it all together or you can try adding some extra dill.
Other Recipes to Consider Trying
- Tzatziki Style Chicken Salad
- Southwest Shredded Chicken Salad
- Chopped Greek Chicken Salad
- Buffalo Chicken Salad with Cottage Cheese
- Pickle Chicken Salad
- Pomegranate Jalapeno Cheddar Chicken Salad
- Curry Chicken Salad
- Waldorf Chicken Salad
- Shredded BLT Chicken Salad
Chopped Greek Chicken Salad
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
- ⅓ cup kalamata olives, sliced in half or thirds
- ⅓ 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.
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.