Greek Chicken Salad

By Jenna Ruiz, RDN · Updated May 6, 2026

Crisp, briny, and satisfying, with 45 grams of protein and a dressing that holds up for four days.

Prep

15 min

Cook

12 min

Total

27 min

Servings

4

Calories

420

Protein

45g

Carbs

14g

Fat

21g

Ingredients

• •1.5 pounds (680g) chicken breast
• •1 tablespoon olive oil plus 2 more for dressing
• •1 teaspoon dried oregano
• •6 cups chopped romaine
• •1 cucumber, 1 cup cherry tomatoes, 1/2 red onion
• •1/2 cup crumbled feta and 1/4 cup kalamata olives
• •Juice of 1 lemon and 1 minced garlic clove

Instructions

1. 1

   Season the chicken with oregano, salt, and pepper and sear in 1 tablespoon of oil over medium-high heat, 6 minutes per side.

2. 2

   Rest the chicken 5 minutes before slicing. Cutting early loses the juices.

3. 3

   Whisk the lemon juice, garlic, remaining oil, salt, and pepper into a dressing.

4. 4

   Toss the vegetables with the dressing and top with sliced chicken, feta, and olives.

Nutrition Facts

Nutrition is an estimate per serving based on USDA data. Values vary by brand and portion.

Recipe Notes

• Weigh your protein raw for the most accurate macros.
• Season in layers: a little salt at each stage beats a lot at the end.

Storage Tips

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, covered, until warmed through.

Meal Prep Tips

Double the batch and portion into single-serve containers while everything is still warm. Cool uncovered for 15 minutes before sealing so condensation does not water down the sauce.

Recipe Variations

• Swap the protein one-for-one with chicken, turkey, shrimp, or extra-firm tofu.
• Add a cup of chopped vegetables to raise the fiber without changing the cook time.

Frequently Asked Questions