Description
This quick Chopped Greek Chicken Salad combines chicken, veggies, olives, feta cheese, and a simple dressing for a refreshing meal-prep lunch or light dinner.
Ingredients
Units
Scale
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1-1/2 teaspoons coarse kosher salt, more to taste
- 1/2 teaspoon ground black pepper
- 3 grilled chicken breasts (about 1 pound), diced small
- 1-1/2 cups pitted Greek olives
- 3/4 cup crumbled feta cheese
- 2 medium tomatoes, cored and scooped of seeds and juice, diced
- 1 medium English cucumber, diced
- 1 bell pepper, cored and diced
- 1 small red onion, finely diced
- 2 tablespoons fresh basil, minced
- 1 tablespoon fresh marjoram, minced (or 1 teaspoon dried)
- 1 tablespoon fresh oregano, minced
Instructions
- In a large bowl, vigorously whisk together the olive oil, vinegar, salt, and pepper until it comes together. Taste and adjust the seasoning as desired. Add the remaining ingredients to the bowl and toss to coat.
- The salad can be served immediately, or made ahead as meal prep.
- Serve as is, over a bed of lettuce, or in a wrap.
Notes
There is ample room for variations on this salad. I often add in whatever veggies I have on hand, and switch out the herbs as well. Dill, parsley, and chives also work well here.
For the chicken, you can either grill the chicken, use rotisserie chicken, or purchase grilled chicken meal prep from the store--so many brands sell this now fresh and frozen.
I’ve also added about ½ cup of mayo or Greek yogurt to the dressing if I want it a bit more creamy.
This salad will keep in the refrigerator for 3-5 days, depending on if any substitutions were made.