What ingredients do I need to make a Greek chicken chopped salad?

To make a Greek chicken chopped salad, you'll need cooked chicken breast (grilled or roasted), romaine lettuce, cucumbers, cherry tomatoes, red onions, Kalamata olives, feta cheese, and fresh herbs like parsley or oregano. For the dressing, combine olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper. These ingredients work together to create a fresh, tangy, and satisfying salad with classic Greek flavors.

How can I make Greek chicken chopped salad healthier?

To make your Greek chicken chopped salad healthier, use skinless, grilled chicken breast to reduce fat. Swap full-fat feta for a lower-fat cheese or reduce the amount used. Add more fresh vegetables like bell peppers or radishes for extra nutrients. Use extra virgin olive oil sparingly in the dressing or opt for a light vinaigrette with lemon juice and herbs. Avoid adding excess salt and consider using low-sodium olives.

Can I prepare Greek chicken chopped salad in advance?

Yes, you can prepare most components of Greek chicken chopped salad in advance. Chop the vegetables and cook the chicken a day ahead, storing them separately in airtight containers in the refrigerator. Keep the dressing in a separate jar to maintain freshness. Combine everything just before serving to keep the lettuce crisp and prevent it from becoming soggy.

What are some good alternatives to Kalamata olives and feta cheese in this salad?

If you don’t have Kalamata olives, black olives or green olives with pimentos can work as substitutes. For feta cheese alternatives, consider crumbled goat cheese or ricotta salata for a similar tang. For a dairy-free option, nutritional yeast or a sprinkle of toasted nuts like pine nuts can add flavor and texture. These swaps still provide rich, savory notes without compromising the salad’s Greek-inspired taste.

How do I store leftover Greek chicken chopped salad?

To store leftover Greek chicken chopped salad, keep the salad components separate from the dressing in airtight containers in the refrigerator. Once mixed with dressing, the salad is best eaten within 24 hours to maintain freshness and prevent sogginess. If already tossed, seal the container tightly and store for up to one day, checking for wilting or off-odors before consuming.

Greek Chicken Chopped Salad: Creamy Lemon Tahini Dressing

Name: Greek Chicken Chopped Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Greek
Ingredients: – 1 lb chicken breast or thighs, cut into bite-size pieces; – 2 Tbsp extra-virgin olive oil, divided (1 Tbsp for marinating, 1 Tbsp for croutons); – 1 Tbsp balsamic vinegar; – 1 tsp smoked paprika; – 1 Tbsp fresh oregano leaves, chopped or 2 tsp dried oregano; – 1 shallot, minced (≈ ½ cup); – 2 garlic cloves, minced; – Zest of 1 lemon + juice of ½ lemon (≈ 1 Tbsp); – ¼ tsp red-pepper flakes (more to taste); – Kosher salt and freshly ground black pepper, to taste; – 1 cup ciabatta bread, torn into small pieces; – Pinch of red-pepper flakes; – Additional pinch of salt; – 6 cups chopped romaine lettuce; – 1 can chickpeas, drained and rinsed; – 1 cup kalamata olives, pitted and halved; – 2 cups cherry tomatoes, halved; – ½ cup feta cheese, crumbled; – Fresh herbs (such as basil or dill), chopped, to taste; – 1 avocado, diced (optional, for serving); – ¼ cup tahini; – Juice of 2 lemons (≈ ⅓ cup or 80 ml); – 2 Tbsp extra-virgin olive oil; – 2 Tbsp honey; – 1 Tbsp Dijon mustard; – 2 Tbsp apple-cider vinegar; – 2 tsp filtered water, plus more if needed to thin; – Salt and freshly ground black pepper, to taste

Description

🇬🇷 This Greek‑inspired chopped salad packs protein‑rich chicken, creamy lemon‑tahini dressing, and crisp veggies for a satisfying, nutrient‑dense meal.
🥗 Bright flavors, crunchy croutons, and tangy feta make it a perfect, quick‑prep lunch or dinner.

Ingredients

– 1 lb chicken breast or thighs, cut into bite-size pieces

– 2 Tbsp extra-virgin olive oil, divided (1 Tbsp for marinating, 1 Tbsp for croutons)

– 1 Tbsp balsamic vinegar

– 1 tsp smoked paprika

– 1 Tbsp fresh oregano leaves, chopped or 2 tsp dried oregano

– 1 shallot, minced (≈ ½ cup)

– 2 garlic cloves, minced

– Zest of 1 lemon + juice of ½ lemon (≈ 1 Tbsp)

– ¼ tsp red-pepper flakes (more to taste)

– Kosher salt and freshly ground black pepper, to taste

– 1 cup ciabatta bread, torn into small pieces

– Pinch of red-pepper flakes

– Additional pinch of salt

– 6 cups chopped romaine lettuce

– 1 can chickpeas, drained and rinsed

– 1 cup kalamata olives, pitted and halved

– 2 cups cherry tomatoes, halved

– ½ cup feta cheese, crumbled

– Fresh herbs (such as basil or dill), chopped, to taste

– 1 avocado, diced (optional, for serving)

– ¼ cup tahini

– Juice of 2 lemons (≈ ⅓ cup or 80 ml)

– 2 Tbsp extra-virgin olive oil

– 2 Tbsp honey

– 1 Tbsp Dijon mustard

– 2 Tbsp apple-cider vinegar

– 2 tsp filtered water, plus more if needed to thin

– Salt and freshly ground black pepper, to taste

Instructions

1-Marinate the chicken: Marinate the chicken by combining it with olive oil, balsamic vinegar, smoked paprika, oregano, shallot, garlic, lemon zest and juice, red-pepper flakes, salt, and pepper in a bowl.

2-Prepare the croutons: Prepare the croutons by heating olive oil in a skillet, adding the bread pieces and red-pepper flakes, and toasting until golden.

3-Assemble the salad base: Assemble the salad base in a large bowl with romaine, chickpeas, olives, and tomatoes.

4-Whisk together the vinaigrette ingredients: Whisk together the vinaigrette ingredients until smooth, adjusting consistency as needed.

5-Cook the chicken: Cook the chicken in a skillet until browned and fully cooked.

6-Finish: Finish by adding the chicken and croutons to the salad, drizzling with vinaigrette, and topping with feta and herbs.

Notes

🍋 Marinate the chicken for at least 15 minutes; longer marination deepens the citrus‑smoked flavor.
🥖 Toast the ciabatta croutons in olive oil until crisp for added texture and a hint of spice.
🧂 Adjust the vinaigrette thickness with a splash of water; too much lemon can thin it, so balance with extra tahini if needed.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Salad
Method: Tossing and Pan‑Searing
Cuisine: Greek

Nutrition

Serving Size: 1 bowl
Calories: 960

Keywords: greek chicken salad, lemon tahini dressing, chopped salad, healthy chicken salad