Greek Chicken Salad
I’ve finally admitted it to myself a few years ago: I either need to prep a few lunches on Sunday OR at least make sure I have key groceries on hand that will allow me to throw together a quick 5-minute lunch.
If I don’t, then I spend at least 30 minutes debating in my head what to pick up. I finally grab something either due to fear of reaching that HANGRY state or a lack of time to continue this discussion in my head. And THEN those last-minute lunches never seems to be as good (from taste and health prospective) had I made it. So I’ve learned it’s best to prep or, at the bare minimum, to grab toss-together ingredients for weekday lunches.
Greek Chicken Salad is a new one that I came up with this summer. It’s super simple to prep – shredded chicken, EVOO, Greek seasoning, yogurt, feta cheese, tomatoes, and cucumber - but definitely not lacking in flavor. And maybe more importantly, it’s got that satiety-factor that will get me through carpool line and to dinner.
I like to use a rotisserie chicken, but Instant Pot or leftover chicken works too. Don’t have Greek seasoning? Stir 1 to 2 Tbsp. of a Greek dressing in place of the seasoning and olive oil. Not an olive fan? Leave them out.
Depending on the size of your family (or your appetite!), you may want to double this recipe. My kids love packing it with their school lunch or snacking on it with crackers after school. I prefer to put it over a bed of salad greens. It is also great served on toasted sourdough bread — or really any bread!
Looking for other super-fast lunch ideas to prep ahead or to make in 5-minutes? Check out my “Quick Lunches” linked under the Recipe Tab at the top of this page! These are some of my favorites: Meatless Burrito Bowl, Asian Chicken and Broccoli Salad, Tzatziki Cauliflower Rice Bowl with Chicken, Mexican Spaghetti Squash Bowl.
Let me know how you like it below or over on my social media pages : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD. Enjoy!
Greek Chicken Salad
This is classic chicken salad with a satisfying Mediterranean twist! Serve on sourdough or fresh bread, along with crackers or over a bed of baby spinach or mixed greens.
½ cup plain Greek yogurt
1 tablespoon Greek seasoning
1 teaspoon olive oil
Salt and pepper to taste
2½ cups cooked chicken breast, chopped
½ cup cucumber, chopped
2/3 cup cherry tomatoes, halved
6-10 pitted kalamata olives, chopped
¼ cup crumbled feta cheese
Combine yogurt, Greek seasoning, olive oil in a small bowl, stirring until combined. Add salt and pepper to taste.
Place chicken, cucumber, tomatoes, and olives in a mixing bowl. Add yogurt mixture and toss gently to combine all ingredients. Sprinkle with feta cheese.
Chill until serving. May serve on bread, crackers or over baby spinach or mixed greens.