Ever felt like your usual lunch salads are missing something? Paleo Greek Chicken Salad can fix that in a snap. You get a hearty mix of juicy chicken, crisp veggies, and a bright, lemony dressing that stays true to Paleo standards. It’s the perfect solution when you want something flavorful and nourishing without straying from your diet goals.
This spin on Greek salad ditches the cheese but keeps the Mediterranean flair. You’ll love how the fresh produce pairs with the tangy dressing and succulent chicken. Ready to dig in?
Ingredients
- 1 pound boneless, skinless chicken breasts (cut into strips)
- 1 tablespoon extra virgin olive oil (for cooking the chicken)
- 1 cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup kalamata olives (pitted and sliced)
- 1/4 cup thinly sliced red onion
- 2 tablespoons extra virgin olive oil (for the dressing)
- 2 tablespoons fresh lemon juice (about half a lemon)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Directions
- Season and cook the chicken: Warm 1 tablespoon of olive oil in a skillet over medium heat. Sprinkle chicken strips with a little salt, pepper, and garlic powder. Cook for about 5–6 minutes on each side, or until they’re cooked through.
- Prep veggies: While the chicken cools, chop the cucumber, slice the tomatoes, and thinly slice your red onion.
- Whisk the dressing: In a small bowl, whisk together the 2 tablespoons of olive oil, lemon juice, oregano, garlic powder, plus a pinch of salt and pepper.
- Combine: In a large bowl, add the cucumber, tomatoes, olives, and red onion. Toss in cooked chicken strips. Drizzle the dressing, then gently mix everything until it’s coated.
Nutrition facts
Each serving (around one generous cup) is typically about 300 calories, with around 30 grams of protein, 15 grams of healthy fats, and 10 grams of carbohydrates. You’ll also get a good dose of vitamins and minerals from the fresh vegetables. Keep in mind that actual values vary by portion size and specific ingredient brands.
Final thoughts
This Paleo Greek Chicken Salad makes it easy to stick to your diet without feeling like you’re missing out. It’s fresh, satisfying, and flexible too. If you’d like extra crunch, toss in a few chopped bell peppers. Want some extra zip? Add a pinch of chili flakes to the dressing. It’s your call, so make it yours.
Frequently Asked Questions (FAQs)
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Can I make this salad in advance?
Absolutely. Store your cooked chicken and chopped vegetables in separate containers. Mix the dressing right before serving, or keep it in a small jar so you can shake it up and pour when you’re ready. -
How long does the chicken last in the fridge?
Cooked chicken usually stays good for about three days when refrigerated. Make sure to keep it in a sealed container. -
Can I swap the chicken for another protein?
Definitely. Cooked shrimp or turkey work well. You can also try grilled salmon if you want to change things up.
Ingredients
1 pound boneless, skinless chicken breasts (cut into strips)
1 tablespoon extra virgin olive oil (for cooking the chicken)
1 cucumber (diced)
1 cup cherry tomatoes (halved)
1/2 cup kalamata olives (pitted and sliced)
1/4 cup thinly sliced red onion
2 tablespoons extra virgin olive oil (for the dressing)
2 tablespoons fresh lemon juice (about half a lemon)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste
Directions
- Season and cook the chicken: Warm 1 tablespoon of olive oil in a skillet over medium heat. Sprinkle chicken strips with a little salt, pepper, and garlic powder. Cook for about 5–6 minutes on each side, or until they’re cooked through.
- Prep veggies: While the chicken cools, chop the cucumber, slice the tomatoes, and thinly slice your red onion.
- Whisk the dressing: In a small bowl, whisk together the 2 tablespoons of olive oil, lemon juice, oregano, garlic powder, plus a pinch of salt and pepper.
- Combine: In a large bowl, add the cucumber, tomatoes, olives, and red onion. Toss in cooked chicken strips. Drizzle the dressing, then gently mix everything until it’s coated.
