HIGH PROTEIN GREEK CHICKEN SALAD

5 from 2 votes

HIGH PROTEIN GREEK CHICKEN SALAD

A bright, light, and aromatic classic salad with a boost of protein! Make this on a Sunday evening and enjoy it for the rest of the week as lunch.

Prep Time15

Cook Time25

Total Time40

Course: Lunch, Side Dish, Snack

Cuisine: American, Mediterranean

Keyword: Chicken Salad, Greek chicken, Greek salad, High protein lunch

Servings:

Author: Olivia Adriance

Ingredients

For the Chicken:

2 pounds boneless, skinless chicken breasts
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
2 tablespoons avocado oil

For the Salad:

½ cup cherry tomatoes, quartered
3 tablespoons red onion, diced small
½ cup kalamata olives, pitted and chopped
½ cup English cucumber, chopped
½ cup pepperoncinis, roughly chopped
⅓ cup fresh parsley, chopped

For the Dressing:

½ cup unflavored plant-based yogurt (or Greek yogurt if not dairy-free)
Juice of ½ of a lemon
1 tablespoon olive oil
1 tablespoon red wine vinegar
½ teaspoon dried oregano
1 heaping tablespoon fresh dill, chopped
1 clove garlic, minced
Salt and pepper, to season

For Serving:

Gluten-free pita chips (optional, I like Simple Mills)

Instructions

Preheat the oven to 400°F.
Season the chicken breasts generously with the oregano, paprika, garlic and onion powder, salt and pepper.
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 to the oven and roast for another 9 minutes.
Remove from the oven and let sit for 5 minutes before slicing into bite-sized pieces.
While the chicken cooks, chop up the salad ingredients (tomatoes, red onion, olives, cucumber, pepperoncini, and parsley).
Whisk together the yogurt, lemon juice, olive oil, vinegar, oregano, dill, and garlic, and season to taste with salt and pepper.
Toss the chicken and chopped veggies with the yogurt mixture.
Serve and ENJOY!

Notes

No fresh herbs? No problem! This recipe is easily customizable. Add extra olives, leave out the pepperoncini for young eaters, and swap in Greek yogurt if you aren’t dairy-free.

For a plant-based lunch, consider adding a can of chickpeas or white beans instead of the cooked chicken.

Nutrition