Boneless, skinless chicken breasts are seared and cooked in the oven before being tossed in a veggie-rich salad with bright tomatoes, crunchy cucumbers, salty kalamata olives, spicy pepperoncini, and a simple yogurt-based, Greek-inspired sauce!

When I was ideating for my first ebook, Protein-Empowered, I knew that all of the recipes needed to meet certain criteria. 

First, they had to be delicious (obviously).

Second, they needed to be nutritious, focusing heavily on the protein.

And third, they needed to be something that I myself would crave time and time again. 

After giving this High Protein Greek Chicken Salad a try, you won’t be surprised why it made it into the ebook! 

This Greek chicken salad has 40 grams (!) of protein per serving and is filled with nutritious veggies too, including tomatoes, cucumber, and olives. 

To bump up the protein, I swapped mayo for dairy-free Greek yogurt which provides extra tanginess and a boost of probiotics. 

I know that you’re going to love making this for meal prep as much as I do. Be sure to check out Protein-Empowered for 20 other just as tasty and satisfying meal ideas.

Key Ingredients for High Protein Chicken Salad

Although the ingredient list may look lengthy, don’t fret! If you already have pre-cooked chicken on hand, then the hard part is already done for you! The rest of the salad is fridge and pantry staples that can be substituted and swapped as you please. 

• Chicken: If you already have pre-cooked or rotisserie chicken, use that. If not, I like to make this with boneless, skinless chicken breasts. I’ve included the foolproof instructions for juicy, tender chicken below. 
• Spices: To give the salad its Greek flare, dried oregano, paprika, garlic powder, and onion powder are used to season the chicken. 
• Veggies: Chopped tomatoes, red onion, cucumber, kalamata olives, and pepperoncini are colorful, vibrant additions to the salad. 

• Plant-based Yogurt: I love using @cocojune_organic or @culinayogurt which are coconut-based. If you aren’t dairy-free, you can swap for Greek yogurt which has additional protein! 
• Lemon: This helps keep the dressing zesty and fresh. 
• Red Wine Vinegar: A bit of acid that’s typical for Greek salads, red wine vinegar is tangy but slightly acidic too. 
• For Serving: @simplemills grain-free pita chips are the perfect vessel for scooping the hearty salad into your mouth! 

How to Make Greek Chicken Salad

Start by preheating the oven to 400°F.

Season the chicken breasts generously with salt and pepper, oregano, onion powder, garlic powder, and paprika.

Heat an oven-safe skillet over medium-high and add the avocado oil. Once the oil is shimmering, add the chicken and cook, undisturbed, for 4 minutes on each side.

Transfer the skillet to the oven and roast the chicken for another 9 minutes or until it reaches 165°F.

Remove from the oven and let sit for 5 minutes before slicing into bite-sized pieces.

While the chicken cooks, chop up the tomatoes, red onion, olives, cucumber, pepperoncini, and parsley. 

Make the dressing by whisking together the yogurt, olive oil, vinegar, oregano, dill, and garlic.

Season to taste with salt and pepper.

Toss the chicken and chopped veggies with the yogurt mixture.

Serve and enjoy immediately or store in the fridge for meal prep. 

Frequently Asked Questions for Greek Chicken Salad

Other Chicken Salad Favorites: 

• Easy Buffalo Pulled Chicken Salad
• Curry Chicken Salad
• Peanut Satay Chicken Salad Cups
• Harvest Chicken Salad With Cranberries and Pecans