Greek Chicken Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
350 kcal
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Course
Main Course, Salad
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Cuisine
Mediterranean, Greek
Greek Chicken Salad
Description
The Greek Chicken Salad uses a fresh salad base of cucumber, cherry tomatoes, green bell pepper, thinly sliced red onion, sliced kalamata olives, and feta cheese combined with Greek salad dressing. Chicken breasts are rubbed with olive oil and a blend of paprika, basil, thyme, oregano, parsley, salt, and black pepper before being baked until cooked through. After resting, the chicken is sliced and added atop the salad, which is finished with diced avocado for creaminess. This salad balances the crisp, tangy vegetables and salty olives and cheese with the savory, herbaceous baked chicken. It can be served as a light meal with a Mediterranean profile and allows for variations in chicken quantity per serving.
Ingredients
Greek Salad
- 1 cucumber sliced and diced, large
- 1 pint cherry tomato diced
- 1 green bell pepper diced
- ½ red onion thinly sliced
- ½ cup kalamata olives sliced
- 4 ounces feta cheese small diced
- 1 recipe Greek salad dressing
- 1 avocado peeled, pitted, and diced
Baked Chicken
- 2 chicken breast boneless skinless
- 1 tablespoon olive oil
- 1/2 teaspoon paprika or smoked paprika
- 1/2 teaspoon basil dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon oregano dried
- 1/2 teaspoon parsley dried
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 425F/220C. Mix the dried spices together in a small bowl. Rub the olive oil on both sides of the chicken, then rub the spices all over the chicken.
- Place the chicken in an oven-safe baking dish and bake the chicken breasts for 20-25 minutes, flipping halfway, until cooked through.
- While the chicken is cooking, add the diced vegetables, and feta cheese to a mixing bowl.
- Drizzle with Greek salad dressing and toss everything together.
- After the chicken has rested for a couple of minutes, slice it up and add half a chicken breast on top each portion of salad. Top with 1/4 avocado, diced, to each salad.
Notes
- Each salad uses half a baked chicken breast, though more can be prepared to increase portions.
- A variety of baking dishes can be used to cook the chicken according to personal preference or availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 19g | 38% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 61mg | 20% |
| Sodium | 687mg | 29% |
| Potassium | 902mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1142IU | 23% |
| Vitamin C | 60mg | 67% |
| Calcium | 194mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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