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.
Servings: 4 servings
Calories: 310kcal
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.
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