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The Simplest Chicken Greek Salad Recipe

It takes virtually no time to toss this dish together, making it perfect for meal prepping.
The Simplest Chicken Greek Salad RecipeMitch Mandel and Thomas MacDonald

When it comes to good eating, the Greeks have had it right for centuries, and have lots to teach us super-sizing Americans. Though the idea of the Mediterranean Diet has echoes throughout Spain, Italy, and southern France, it’s really the Greek culinary ethos that forms the backbone of this smart, fabled eating approach. Healthy fats paired with lots of crunchy vegetables and lean protein are all important and valuable cornerstones of their diet, and all are captured in this simple and satisfying chopped salad. This Greek salad recipe is both hearty and healthy without adding any heavy, high-calorie ingredients. It’s great for a big dinner party (or shall we say a Toga party?), or for meal planning as it will keep well in the fridge for a week. Just double the recipe and dole yourself out a few spoonfuls for your lunch each day and you’ll be set. After a while, you might realize that you don’t miss your heavy Caesar salads at all and start making a whole new lifestyle. Incidentally, ask a Greek and he’ll tell you: It’s not a diet, it’s a lifestyle. And if this lifestyle includes eating healthy food that tastes amazing we say amen to that.

Nutrition: 360 calories, 22 g fat (7 g saturated), 580 mg sodium

Serves 4

You’ll Need

2 cups shredded or chopped cooked chicken
1 large cucumber, peeled, seeded, and chopped
1 red bell pepper, chopped
4 Roma tomatoes, chopped
1 red onion, chopped
1⁄2 (14–16oz) can garbanzo beans, drained
3⁄4 cup crumbled feta
2 Tbsp red wine vinegar
1 tsp dried oregano
Salt and black pepper to taste
1⁄4 cup olive oil

How to Make It

  1. Combine the chicken, cucumber, bell pepper, tomato, onion, beans, and feta in a large salad bowl.
  2. In a separate bowl, combine the vinegar and oregano with a few generous pinches of salt and pepper.
  3. Slowly drizzle in the olive oil, whisking to combine.
  4. Toss the dressing with the salad.
  5. You can serve now, but it’s best to let this one sit in the fridge for 30 minutes or so, which gives all the ingredients a chance to get friendly.

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