The Ultimate Greek Salad with Chicken Recipe

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There has been a lot of changes going on in The Kitchen Wife household this summer, the biggest of which is the way we eat.  I have started following The Daniel Plan and have really been cleaning up our food.  One of the things I have discovered in this journey is that healthy doesn't always mean bland, nor does it leave you filling hungry.  A perfect example of that is my Ultimate Greek Salad with Chicken.

The finished Ultimate Greek Salad with Chicken on a white plate with the title above it.

This salad is packed full of great flavor, fiber, and protein!  The best part, you won't believe how easy it is to make and how quickly it comes together.  I can't wait to share it with you, so...

LET'S GET STARTED!



Ultimate Greek Salad with Chicken:
*Prep Time: 20 min.  *Cook Time: -- *Difficulty:  Easy  *Servings: 4 salads

Ingredients:

The ingredients needed to make the Ultimate Greek Salad with Chicken

  • 1 bag of Italian Blend Salad Mix
  • 4 Boneless, Skinless Chicken Breasts
  • 1 15 oz can of Garbanzo Beans (Chick Peas), drained and rinsed
  • 1/2 c of Kalamata Olives, halved
  • 1/2 c of Cherry Tomatoes, halved
  •  1 Red Onion, thinly sliced
  • 1/2 Cucumber, thinly sliced
  • 1/2 Jar of Artichoke Hearts, roughly chopped
  • 1/4 c Crumbled Feta Cheese
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1 tsp Oregano
  • 1/2 tsp Pepper
For Dressing:
  • 1/4 c Extra Virgin Olive Oil
  • 2 Tbsp Lemon Juice
  • 1 tsp Oregano
  • Salt and Pepper

Extra Virgin Olive Oil being added to a resealable bag with the chicken in it.

To begin you will need to place the boneless skinless chicken breasts into a resealable bag for a quick marinade.  Add the extra virgin olive oil,

Salt being added to a resealable bag with the chicken in it

salt,

Pepper being added to a resealable bag with chicken in it.

pepper,

Oregano being added to a resealable bag with the chicken in it.

oregano,

Lemon juice being added to a resealable bag with chicken in it.

and lemon juice to it.

Press the air out, zip it up, and gently massage everything around in the bag so that all of the chicken is covered in the marinade.  Let that rest in the refrigerator while you get the rest of the salad prepped.

The Italian salad blend being added to a bowl.

Now get yourself a large bowl.  The one I am using is from Aldi, but I will link something comparable (HERE).

After you have washed your Italian Salad Blend, add it to the bowl.

And yes, you CAN chop your own lettuce.  The truth is buying this pre-chopped bag was just easier, not to mention it was on sale and the same price as the lettuce.

Sliced cherry tomatoes being added to the bowl.

To the bowl of lettuce you are going to add the tomatoes,

Sliced kalamata olives being added to the bowl.

kalamata olives,

Sliced red onion being added to the bowl.

red onions,

Sliced cucumber being added to the bowl.

cucumbers,

Oh, and before I forget, I used a seedless cucumber here, but regular is fine.  The one thing I would suggest is that you quarter it after you slice it.  This just makes each piece a little more bite size.

Chopped artichoke being added to the bowl.

artichokes,

Chick peas being added to the bowl.

garbanzo beans,

Crumbled Feta cheese being added to the bowl.

and feta cheese.

Now gently give everything a toss to mix all the ingredients together.

Skillet over high heat on the stove.

Now it's time to cook the chicken.

Place your skillet over HIGH heat to get hot.

The extra virgin olive oil, lemon juice, oregano, salt, and pepper combined in a mason jar.

While you are waiting for the skillet to get hot, you can make your dressing
In a mason jar (or small mixing bowl) combine the extra virgin olive oil, lemon juice, oregano, salt, and pepper.  Place the lid on it and SHAKE (or whisk)!

The fully cooked marinated chicken in the pan.

Once the skillet is nice and hot you can add the chicken.

Cook the chicken for 4-5 minutes on each side until fully cooked.
These were pretty thick pieces, so I cooked them for 5 minutes per side.

The mixed Ultimate Greek Salad in a bowl with the jar of homemade dressing and fully cook chicken on a plate.

And now it is just a matter of assembling your salad how you want it!

The completed Ultimate Greek Salad with Chicken on a white plate with a for to the side.

I like to place a little (or A LOT) of the salad onto a plate, then slice my chicken breast and place it on top of it.  Then I drizzle a little bit of the dressing over the top of everything.  HOWEVER, if you want to keep this vegetarian you can totally omit the chicken, and if you want to keep it vegan, omit the cheese.

This salad it so flavorful, my mouth is watering just thinking about it.  It is packed full of good nutrients for your body, not to mention TONS of fiber and protein!  So if you are looking for a great meal that is healthy, delicious, and filling, I recommend trying this Ultimate Greek Salad with Chicken TONIGHT!  And if you like this you may want to check out my Cobb Salad or my Panzanella Salad.

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Ultimate Greek Salad with Chicken:
*Prep Time: 20 min.  *Cook Time: -- *Difficulty:  Easy  *Servings: 4 salads


Ingredients:
  • 1 bag of Italian Blend Salad Mix
  • 4 Boneless, Skinless Chicken Breasts
  • 1 15 oz can of Garbanzo Beans (Chick Peas), drained and rinsed
  • 1/2 c of Kalamata Olives, halved
  • 1/2 c of Cherry Tomatoes, halved
  •  1 Red Onion, thinly sliced
  • 1/2 Cucumber, thinly sliced
  • 1/2 Jar of Artichoke Hearts, roughly chopped
  • 1/4 c Crumbled Feta Cheese
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1 tsp Oregano
  • 1/2 tsp Pepper
For Dressing:
  • 1/4 c Extra Virgin Olive Oil
  • 2 Tbsp Lemon Juice
  • 1 tsp Oregano
  • Salt and Pepper
Directions:
  1. Place the boneless skinless chicken breasts into a resealable bag.  Add the oil, lemon juice, salt, pepper, and oregano.  Press the air out of the bag, seal it, and gently massage until all the chicken is coated with the marinade.  Place in the refrigerator while you assemble the rest of the salad.  
  2. Wash the Italian salad blend and add to a large bowl.  
  3. To the bowl of lettuce add the tomatoes, kalamata olives, red onion, cucumber, garbanzo beans, artichokes, and feta cheese.  Gently toss everything so it is mixed together.  
  4. Now it is time to cook the chicken.  Place a skillet over HIGH heat and allow the pan to get hot.  
  5. While the skillet is heating up, you can make the dressing.  Combine the oil, lemon juice, salt, pepper, and oregano to a jar.  Place the lid on and shake.  If you do not have a jar, you can do this in a mixing bowl. 
  6. Once the skillet it hot, add the chicken.  Cook on each side for 4-5 minutes, until fully cooked.  
  7. Assemble your salad.
  8. Serve and Enjoy!

2 comments

  1. Wow, very nice post. It’s really awesome information for me. Thanks for this post because it’s helpful for me.

    ReplyDelete
    Replies
    1. You're welcome, and thank you so much for your sweet comments!

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