Greek Salad with Chicken

Greek Salad with Chicken

Greek Salad with Chicken Recipe
Prep time
Cook time
Total time
Serves: 2
  • 8 large organic Kalamata olives
  • ¾ tsp. dried organic oregano
  • 1 c. sliced organic cucumber (peeled)
  • 2 oz. organic crumbled feta cheese
  • 6 c. shredded organic romaine lettuce
  • 2 tsp. organic Dijon mustard
  • 1 c. sliced organic red onion
  • 1 tsp. organic extra virgin olive oil
  • ¼ tsp. black pepper
  • 1 -8oz. breasts organic, pasture-raised chicken
  • 3 Tbsp. organic red wine vinegar
  • 1 Tbsp. fresh flat-leaf organic parsley, chopped
  • ¼ tsp. Celtic sea salt
  • 4 whole pepperoncini peppers
  • 1 ½ c. cherry tomatoes, halved
  • 2 cloves organic garlic, minced
  1. First, cook chicken. POACH METHOD: Place chicken breast in a pan. Add water to cover.
  2. Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes.Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes. FLAVORWAVE METHOD: Place chicken on top rack and cook 7-10 minutes at 350 F or until juices run clear and a meat thermometer reads 165 F when inserted into the thickest part.
  3. Meanwhile, place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine. Combine parsley with vinegar, mustard, oil, oregano, salt, pepper and garlic, stirring with a whisk.
  4. Chop the chicken into bite-sized pieces. Spoon 1 tablespoon dressing over chicken; toss to combine
  5. Add chicken mixture and remaining dressing to lettuce mixture; toss gently to coat.
  6. Spoon about 2¾ cups salad onto each plate.
  7. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.

Nutrient Information Per Batch

682.89 kcal Calories, 533.62 mg Calcium, 42.65 g Carbohydrate, 186.72 mg Cholesterol, 25.76 g Total Fat, 15.03 g Fiber, 8.56 mg Iron, 191.7 mg Magnesium 2412.01 mg Potassium, 71.97 g Protein,56.89 mcg Selenium, 1800.84 mg Sodium, 20.19 g Sugars, 5.36 mg Zinc, 10.62g Saturated fat, 0.06 trans Fat, 9.89 g Monounsaturated fats, 2.81 g Polyunsaturated fats, 19585.6 IU Vitamin A, 2.5 mg Vitamin B6, 0.95 mcg Vitamin B12, 144.36 mg Vitamin C, 0 IU Vitamin D, 3.76 Vitamin E, 397.47 mcg Vitamin K, 518.3 mcg Folate,0.76 mg Vitamin B1(Thiamin),29.64 mg Vitamin B3(Niacin),1.03 mg Vitamin B2(Riboflavin), 5750.68 mcg Lycopene, 7489.79 mcg Lutein and Zeaxanthin, 0.65 g ALA, 0 g EPA, 0.05 gDHA,894.25 mg Phosphorous, 1.37 mg Manganese, 243.66 mcg Alpha carotene, 11435.7 mcg Beta carotene, 46.63 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Shellfish
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Gluten
  • No Nuts
  • No Soy
  • No Seeds
  • No Corn
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Grains
  • No Legumes
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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