Apr
30

Healthy Greek Chickpea Chicken Salad loaded with chickpeas, grilled chicken, feta, kalamata olives, red onion, tomato and a homemade light greek dressing. This light and simple salad includes mediterranean flavors that infuse beautifully together. Toss it all together in a bowl, layer in a mason jar or put in meal prep containers for the week!

We’re here to celebrate week 2 of the #AKSaladChallenge. Last week we made the amazing a south of the border Southwest Chicken Salad and today we’ve got a greek inspired salad.

Greek chickpea chicken salad in a mason jar with labels next to each ingredient

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In my opinion, you can never ever go wrong with a Greek Salad.

Here’s what involved in this one:

Greek marinated chicken.

Salty, creamy feta.

Red onion.

Fiber-packed chickpeas.

Crunchy cucumber.

Tomato.

A light, easy homemade greek vinaigrette.

Chickpeas, kalamata olives, feta, cucumber, red pepper, red onion, chicken and romaine lettuce on a marble board

THINGS TO NOTE:

+If you’re vegetarian, no worries! Simply swap chicken for 1 can of chickpeas or add tofu.

+I’ve also included instructions on how to bake your chicken instead of grill it in the notes section below.

Greek chickpea chicken salad in a mason jar with a title underneath

SEE HOW TO MAKE THE SALAD HERE:

 

Greek chickpea chicken salad in a glass container

Layer the salad up in large mason jars or throw it in meal prep containers for an on the go lunch or dinner. ENJOY! xo.

Want more salads like this one? Try these!

Balsamic Chicken Berry Quinoa Salad

Southwest Chicken Salad with Chipotle Greek Yogurt Dressing

Thai Chicken Quinoa Salad with Peanut Dressing

5.0 from 2 reviews
Greek Chickpea Chicken Salad
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 1 salad with dressing
  • Calories: 418
  • Fat: 21.5g
  • Saturated fat: 2.9g
  • Carbohydrates: 28.7g
  • Sugar: 5.6g
  • Fiber: 6.4g
  • Protein: 33.2g
Recipe type: Salad, Lunch, Gluten Free
Prep time: 
Cook time: 
Total time: 
Healthy Greek Chickpea Chicken Salad loaded with chickpeas, grilled chicken, feta, kalamata olives, red onion, tomato and a homemade light greek dressing. This light and simple salad includes mediterranean flavors that infuse beautifully together. Toss it all together in a bowl, layer in a mason jar or put in meal prep containers for the week!
Ingredients
  • For the greek chicken marinade:
  • 1 pound boneless skinless chicken breast
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • Freshly ground black pepper
  • For the Greek dressing:
  • ¼ cup red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dijon mustard
  • ½ teaspoon dried oregano
  • Salt and pepper, to taste
  • For the salad:
  • 2 roma tomatoes, diced
  • 1/2 cup cucumber, diced
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • ¼ cup diced red onion
  • 1/3 cup kalamata olives
  • 1/4 cup feta crumbles
  • 2-3 cups chopped romaine
Instructions
  1. Add chicken and marinade ingredients to a large ziploc bag. Marinate chicken for 20 minutes to 1 hour.
  2. Next, chop all your ingredients for your salads.
  3. While you are marinating your chicken, make your balsamic dressing: Add all ingredients for the dressing to a small bowl and whisk until well-combined.
  4. Once ready to cook chicken, preheat grill to medium high heat. Lightly oil the grate. Grill chicken breasts for 6-8 minutes per side, or until juices run clear and chicken is no longer pink. Once chicken has cooked, transfer to a cutting board and dice into bite sized pieces.
Notes
*To make vegetarian: sub 1 cup chickpeas or 1 package of extra firm tofu, cubed

To bake the chicken instead of grill: Bake chicken breasts on a greased baking sheet at 400 degrees F for 20-25 minutes or until chicken is no longer pink and juices run clear.

 

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Collage of greek chickpea chicken salad in a mason jar and in a glass rectangular container