Name: Healthy Greek Chicken Salad (High Protein, Easy Meal Prep)
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: Greek
Ingredients: 1 1/2 lbs boneless skinless chicken breasts or thighs; 1/3 cup olive oil or avocado oil; Zest of 1 lemon; 1/4 cup freshly squeezed lemon juice (about 2 lemons); 2 tablespoons red wine vinegar; 4 cloves garlic, minced; 2 tablespoons oregano; 1 teaspoon fine sea salt; 1/4 teaspoon black pepper; 2 hearts of romaine, washed and roughly chopped; 2 med/large cucumbers, quartered lengthwise and sliced; 1 cup cherry tomatoes, sliced in half; 1 med green bell pepper, thinly sliced; 1 med red onion, thinly sliced; 3/4 cup pitted and sliced Kalamata olives; 1 large avocado (or 2 small ones), sliced; Lemon wedges for garnish

Description

This Healthy Greek Chicken Salad is bursting with flavor and made easy for meal prep. Featuring juicy chicken, fresh veggies, and a zesty dressing, it’s the perfect answer for a quick, healthy dinner.

Ingredients

Scale

1 1/2 lbs boneless skinless chicken breasts or thighs
1/3 cup olive oil or avocado oil
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons red wine vinegar
4 cloves garlic, minced
2 tablespoons oregano
1 teaspoon fine sea salt
1/4 teaspoon black pepper
2 hearts of romaine, washed and roughly chopped
2 med/large cucumbers, quartered lengthwise and sliced
1 cup cherry tomatoes, sliced in half
1 med green bell pepper, thinly sliced
1 med red onion, thinly sliced
3/4 cup pitted and sliced Kalamata olives
1 large avocado (or 2 small ones), sliced
Lemon wedges for garnish

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Instructions

Whisk together all marinade/dressing ingredients in a large bowl, then separate half to use as dressing later. Store the dressing in a sealed jar.
Place chicken in the bowl with the remaining marinade, turning to coat. Cover and marinate for at least 30 minutes in the refrigerator.
Prepare the salad veggies in a large serving bowl, leaving out avocados until just before serving to prevent browning.
Heat a large cast-iron skillet over medium-high heat with a little oil and a sprinkle of sea salt. Remove excess marinade from chicken and place in the skillet, discarding any leftover marinade.
Cook chicken for about 5-6 minutes per side, or until internal temperature reaches 165°F. Adjust the heat as needed to avoid burning.
After cooking, transfer chicken to a cutting board to rest. Slice avocados and add them to the salad.
Slice the chicken and arrange it around the salad. Drizzle with the stored dressing, mix as desired, and serve with lemon wedges.

Notes

You can marinate the chicken for up to 4 hours for deeper flavor.
For added crunch, consider adding nuts or seeds to the salad.
Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 5g
Sodium: 800mg
Fat: 27g
Saturated Fat: 4g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 5g
Protein: 34g
Cholesterol: 95mg