Greek Chicken Salad
To try
Servings: 4 · $5/serving · Active: 10 min · Total: 25 min ·
greek-chicken-saladcandidateto-try
Greek Chicken Salad
Notes
- Imported from structured recipe metadata on 2026-08-13T09:01:32-04:00.
- Image saved locally at
/images/greek-chicken-salad.jpg. - Added as a to-try option from the validated A Couple Cooks source list because it is a fast high-protein salad with meal-prep-friendly chicken and chickpeas.
Ingredients
| Quantity | Unit | Item | Section | Pantry? |
|---|---|---|---|---|
| 2 | boneless, skinless chicken breasts (about 8 ounces each) | Meat & Seafood | no | |
| 1 | tablespoon | olive oil | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | yes |
| 1 | teaspoon | each kosher salt, smoked paprika, garlic powder, and dried dill | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 2 | English cucumbers, sliced into half circles | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no | |
| 2 | cups | cherry tomatoes, halved | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1/2 | medium | red onion, thinly sliced | Produce | no |
| 1 | cup | (5 oz) pitted kalamata olives | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1/2 | cup | feta cheese crumbles | Cheese Products | no |
| 15-ounce can chickpeas, drained and rinsed | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no | ||
| 1/4 | cup | extra-virgin olive oil | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | yes |
| 2 | tablespoons | fresh lemon juice | Wine and beverages | no |
| Zest of 1 lemon | Produce | no | ||
| 2 | teaspoons | dried oregano (or 1 tablespoon fresh oregano) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1 | teaspoon | sumac (optional; or 1/2 teaspoon lemon zest) | Produce | no |
| 1 | teaspoon | kosher salt, plus more to taste | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| Freshly ground black pepper | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
Instructions
- Preheat the air fryer or oven to 400°F. Pat the chicken breasts dry, then lightly pound the thick end of each piece with a kitchen mallet or rolling pin until the breast is roughly the same thickness all the way across. Place the chicken in a bowl and coat both sides with the olive oil. In a small bowl, stir together the kosher salt, smoked paprika, garlic powder, and dried dill, then sprinkle the seasoning all over both sides of the chicken.
- Cook the chicken for 12 to 15 minutes in the air fryer or 20 to 23 minutes in the oven, until it just reaches an internal temperature of 165°F. Remove from the heat and allow the chicken to rest 5 minutes before serving to ensure juiciness, then slice into pieces.
- Meanwhile, combine the cucumbers, tomatoes, red onion, and olives in a large bowl. Set aside.
- Whisk together the lemon juice, lemon zest, oregano, sumac, kosher salt, and freshly ground black pepper in a small bowl. Slowly drizzle in the olive oil while whisking until the dressing is thickened.
- Drizzle the dressing over the bowl of vegetables and toss lightly to coat. Taste and add a few pinches of salt, if desired. Sprinkle with the feta, then top with the sliced chicken and serve.
Meal-prep notes
- Leftover quality: TBD.
- Reheating: TBD.
- Good pairings: TBD.
- Prep ahead: TBD.