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.
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.
Video
Nutrition
Serving: 1serving, Calories: 253kcal, Carbohydrates: 13g, Protein: 22g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 641mg, Potassium: 583mg, Fiber: 4g, Sugar: 4g, Vitamin A: 814IU, Vitamin C: 14mg, Calcium: 108mg, Iron: 2mg