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
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).
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.
Prepare the Salad Base
In a large bowl, add lettuce, cucumber, tomatoes, red onion, and olives.
Toss gently.
Make the Dressing
Whisk olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper until smooth.
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.
