How long does Chopped Greek Inspired Chicken Salad last in the fridge?

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days . To keep the texture crisp, store the dressing separately and toss just before serving.

Can I make this salad vegetarian?

Absolutely! To make a vegetarian Greek chopped salad , simply omit the chicken and substitute with 2 cups of cooked chickpeas . You’ll still get a hearty, protein-rich salad with the same vibrant flavors.

Is this salad good for meal prep?

Yes, it’s a great meal prep option . Keep the chopped vegetables and chicken stored separately from the dressing. Combine when ready to eat to maintain crunch and freshness.

Can I use store-bought dressing instead?

While homemade dressing is recommended for the best flavor, you can use a high-quality Greek vinaigrette if you’re short on time. Just be sure to taste and adjust for salt or acidity based on your preference.

Chopped Greek Inspired Chicken Salad – Easy & Fresh Recipe

Name: Chopped Greek Inspired Chicken Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 romaine heart: finely chopped for crisp texture; 1/2 English cucumber: adds hydration and crunch; 2 cups cherry or grape tomatoes: provide juicy, tangy bites; 1 small bell pepper (any color): for sweetness and color; 1/2 small red onion or 4 scallions: adds mild, aromatic bite; 1/2 cup pitted kalamata olives or mixed Greek olives: gives salty, umami flavor; 1 cup feta cheese (about 6 oz): creamy, tangy contrast; 1 large cooked chicken breast (about 1/2 lb): provides lean protein; 1/2 cup fresh herbs (mint, parsley, dill, and/or basil): optional, for herbal freshness; 4 tsp red wine vinegar: base for the vinaigrette; 1/4 cup extra virgin olive oil: emulsifies the dressing; 1/2 tsp garlic powder or 1 small garlic clove (grated): adds savory depth; 1/2 tsp dried oregano: brings classic Mediterranean flavor; 1/2 tsp kosher salt: enhances flavor; Ground black pepper to taste: adds gentle heat

Description

This Chopped Greek Inspired Chicken Salad is a vibrant, fresh, and protein-packed meal perfect for lunch, dinner, or meal prep. Featuring finely chopped vegetables, tender chicken breast, briny feta, and a zingy vinaigrette, it’s perfect to enjoy in wraps, bowls, or with tortilla chips.

Ingredients

Scale

1 romaine heart: finely chopped for crisp texture
1/2 English cucumber: adds hydration and crunch
2 cups cherry or grape tomatoes: provide juicy, tangy bites
1 small bell pepper (any color): for sweetness and color
1/2 small red onion or 4 scallions: adds mild, aromatic bite
1/2 cup pitted kalamata olives or mixed Greek olives: gives salty, umami flavor
1 cup feta cheese (about 6 oz): creamy, tangy contrast
1 large cooked chicken breast (about 1/2 lb): provides lean protein
1/2 cup fresh herbs (mint, parsley, dill, and/or basil): optional, for herbal freshness
4 tsp red wine vinegar: base for the vinaigrette
1/4 cup extra virgin olive oil: emulsifies the dressing
1/2 tsp garlic powder or 1 small garlic clove (grated): adds savory depth
1/2 tsp dried oregano: brings classic Mediterranean flavor
1/2 tsp kosher salt: enhances flavor
Ground black pepper to taste: adds gentle heat

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Instructions

Finely chop romaine, cucumber, tomatoes, bell pepper, red onion or scallions, olives, and fresh herbs. Place all in a large mixing bowl.
Dice the cooked chicken breast and crumble the feta cheese, then add them to the bowl.
In a small bowl, whisk together red wine vinegar, olive oil, garlic powder or fresh garlic, dried oregano, salt, and pepper until fully emulsified.
Pour the dressing over the salad mixture and toss well to coat all ingredients evenly.
Taste and adjust seasoning with more salt or pepper if needed.
Serve immediately for best texture or chill for up to 2 hours before serving.

Notes

For meal prep, store the dressing separately and mix before serving.
Can be served as a dip with tortilla chips, in wraps, or stuffed into pitas.
Make it vegetarian by substituting chicken with 2 cups of chickpeas.
To make it dairy-free, simply omit the feta cheese.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: Chopped & Mixed
Cuisine: Mediterranean

Nutrition

Serving Size: 1/4 of recipe
Calories: 331 kcal
Sugar: 4 g
Sodium: 1012 mg
Fat: 27 g
Saturated Fat: 8 g
Unsaturated Fat: 18 g
Trans Fat: 0.03 g
Carbohydrates: 11 g
Fiber: 3 g
Protein: 13 g
Cholesterol: 51 mg