Greek Chicken Salad Bowl Recipe

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Description

This Greek Chicken Salad Bowl is a wholesome, colorful, and protein-rich meal featuring marinated grilled chicken, crisp vegetables, tangy feta cheese, briny olives, and a refreshing lemon-herb dressing. It’s light yet filling, perfect for lunch, dinner, or meal prep. A Mediterranean-inspired dish that balances nutrition and flavor beautifully.

 Ingredients For Greek Chicken Salad Bowl Recipe

For the Chicken Marinade:

  • 2 boneless, skinless chicken breasts

  • 3 tbsp olive oil

  • 2 tbsp lemon juice (freshly squeezed)

  • 2 garlic cloves (minced)

  • 1 tsp dried oregano

  • ½ tsp dried thyme

  • Salt & black pepper to taste

For the Salad Base:

  • 2 cups romaine lettuce (chopped)

  • 1 cup cucumber (diced)

  • 1 cup cherry tomatoes (halved)

  • ½ red onion (thinly sliced)

  • ½ cup Kalamata olives (pitted)

  • ½ cup feta cheese (crumbled)

  • ½ cup cooked quinoa or brown rice (optional for extra carbs)

For the Dressing:

  • 3 tbsp extra virgin olive oil

  • 1 tbsp red wine vinegar

  • 1 tbsp lemon juice

  • 1 tsp Dijon mustard

  • ½ tsp dried oregano

  • Salt & pepper to taste

 Instructions

  1. Marinate the Chicken

    • Mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.

    • Coat chicken breasts and marinate for at least 30 minutes (up to overnight in the fridge).

  2. Cook the Chicken

    • Grill or pan-sear chicken for 5–6 minutes per side until golden brown and fully cooked (internal temp 165°F / 74°C).

    • Rest for 5 minutes, then slice.

  3. Prepare the Salad Base

    • In a large bowl, add lettuce, cucumber, tomatoes, red onion, and olives.

    • Toss gently.

  4. Make the Dressing

    • Whisk olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper until smooth.

  5. Assemble the Bowl

    • Place salad base in bowls.

    • Top with grilled chicken slices, feta cheese, and quinoa/rice if using.

    • Drizzle dressing over and serve immediately.

 Notes

  • Use boneless chicken thighs instead of breasts for extra juiciness.

  • Add roasted chickpeas for a vegetarian-friendly protein alternative.

  • Can be meal-prepped: store dressing separately to keep veggies fresh.

Tips

  • Chill your veggies before making the salad for maximum crispness.

  • Double the marinade and use half as a dressing booster.

  • If grilling, brush chicken with extra marinade while cooking for added flavor.

 Servings

  • Serves 2–3 people as a main dish.

Nutritional Info (per serving, without quinoa/rice)

  • Calories: ~420 kcal

  • Protein: 36g

  • Carbs: 12g

  • Fat: 26g

  • Fiber: 4g

  • Sodium: ~620mg

Benefits

  • High protein for muscle repair and satiety.

  • Rich in antioxidants from tomatoes, cucumbers, and olives.

  • Heart-healthy fats from olive oil.

  • Mediterranean diet approved – supports weight management and cardiovascular health.

Q&A

Q: Can I make this ahead for meal prep?
A: Yes! Store chicken, veggies, and dressing separately. Combine just before eating.

Q: Can I use bottled Greek dressing instead?
A: You can, but homemade dressing is fresher and healthier.

Q: How do I make it low-carb/keto?
A: Skip the quinoa/rice and increase veggies and chicken.

Q: What can I substitute for feta cheese?
A: Goat cheese or a dairy-free alternative works well.

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