Greek Chicken Chopped Salad (42 Minutes)

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Dive into the fresh and vibrant flavors of the Mediterranean with this chopped Greek salad featuring succulent grilled chicken. Packed with juicy cherry tomatoes, crisp red onions, tangy green olives, zesty banana peppers, and creamy avocado, this salad is a perfect balance of textures and tastes.

Tossed in a Greek-inspired dressing, it’s not just a salad; it’s a colorful, nutritious, and satisfying meal perfect for any time of day! Let’s get started, shall we?

  • Prep Time: 22 minutes
  • Cook Time: 20 minutes
  • Total Time: 42 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Juice of 1/2 lemon

For the Salad:

  • 4 cups mixed greens
  • 2 cups cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup green olives, pitted and sliced
  • 1/4 cup banana peppers, sliced
  • 1 ripe avocado, diced
  • 1 cucumber, diced
  • 1/2 cup feta cheese, crumbled (optional)

For the Greek Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Grill the Chicken (20 minutes): Preheat your grill to medium-high heat. Brush the chicken breasts with olive oil and season with oregano, salt, pepper, and lemon juice. Grill for about 10 minutes on each side or until the internal temperature reaches 165°F (75°C). Let it rest for a few minutes, then chop into bite-sized pieces.
  2. Prepare the Salad (10 minutes): In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced red onion, green olives, banana peppers, diced avocado, and cucumber. Add the crumbled feta cheese if using.
  3. Make the Greek Dressing (5 minutes): In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.
  4. Assemble the Salad (5 minutes): Add the grilled chicken to the salad bowl. Drizzle the Greek dressing over the salad and toss everything together until well coated.
  5. Serve (2 minutes): Serve the salad immediately, ensuring that the ingredients are evenly distributed and the salad is well dressed.

Notes

This chopped Greek salad is a celebration of fresh, wholesome ingredients. For the best results, let the grilled chicken rest before chopping to keep it juicy. The key to a flavorful salad is in the dressing, so be generous with the herbs and adjust the seasoning to your liking.

Additionally, adding the avocado at the end prevents it from getting mushy. This dish is perfect for a quick weeknight dinner or as a nutritious lunch option, and it’s sure to bring a burst of Mediterranean flavors to your table.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 4g
  • Sodium: 400mg
  • Fat: 22g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 70mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Simple Tomato Soup

Start with a can of whole tomatoes; they're a trusty shortcut to rich flavor. In a pot, sauté a diced onion until it’s soft. Add in a couple cloves of minced garlic, and let those aromatic buddies mingle. Pour in your tomatoes, break 'em up a bit, and add 2 cups of vegetable or chicken broth. For depth, sprinkle in some salt, pepper, and maybe a pinch of sugar to balance the acidity. Let everything simmer for about 20 minutes. Now, blend it until smooth. If you’re feeling fancy, swirl in a touch of cream for extra richness. Serve hot.

Homemade Lemonade

Begin with fresh, plump lemons, which will be the star of this refreshing concoction. Roll the lemons on the counter with a bit of pressure to maximize juice extraction. Cut and squeeze them, aiming for about a cup of lemon juice. In a separate saucepan, create a simple syrup by dissolving sugar in water over medium heat; this ensures your lemonade has a smooth, sweet base. Combine this syrup with your fresh lemon juice in a pitcher. Add in 4-5 cups of cold water, tasting as you go to find the perfect balance between tart and sweet. Stir well, and for an added touch, toss in a few lemon slices or even a sprig of mint or basil for an aromatic twist.

For Tomorrow's Dinner

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Chicken, Spinach, and Rice Casserole (60 Minutes)

Veggie Club Sandwich (10 Minutes)

Thai Drunken Noodles (25 Minutes)

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