Greek Chicken Salad Bowl
A vibrant and healthy Greek chicken salad bowl that's perfect for meal prep or a quick snack. It combines fresh vegetables, savory chicken, and a zesty Greek dressing.
Equipment
- 1 Skillet for cooking chicken
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Salad Ingredients
- 2 cups cooked chicken breast shredded or diced
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 cup red onion thinly sliced
- 1/2 cup Kalamata olives pitted and halved
- 1/2 cup feta cheese crumbled
- 4 cups mixed greens
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
Preparation
- Season the chicken breast with salt, pepper, and oregano. Cook in a skillet over medium heat until fully cooked, about 8 minutes per side. Allow to cool before shredding or dicing.
- Wash and prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Add the shredded chicken on top.
Make the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
- Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.
Serving
- Divide the salad into bowls and serve immediately. Enjoy the fresh flavors as a main dish or side.
Storage
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to maintain freshness.
Notes
Pro Tips: Maximize flavor by marinating the chicken before cooking. Ingredient Substitutions: Use shrimp or chickpeas for a different protein. How to Serve: Pair with pita bread or orzo salad. Storage & Freshness: Keep dressing separate to avoid sogginess. Make-Ahead Tips: Prep ingredients ahead of time and store separately.