Greek Salad with Chicken

This protein-packed salad combines lean chicken breast with a light, gut-friendly Greek yogurt dressing and antioxidant-rich fresh vegetables.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1/2 cup fat-free Greek yogurt · 60 kcal in the whole recipe
• 2 teaspoons lemon juice · 2 kcal in the whole recipe
• 2 teaspoons olive oil · 84 kcal in the whole recipe
• 1 clove garlic, minced · 4 kcal in the whole recipe
• 1 teaspoon dried oregano · 3 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 head romaine lettuce · 50 kcal in the whole recipe
• 1/2 cup cherry tomatoes, halved · 14 kcal in the whole recipe
• 1 cucumber, diced · 16 kcal in the whole recipe
• 1/4 cup red onion, sliced · 18 kcal in the whole recipe
• 1/4 cup black olives, pitted and halved · 42 kcal in the whole recipe
• 1 cup cooked chicken breast, cubed · 254 kcal in the whole recipe
• 1/4 cup feta cheese, crumbled · 97 kcal in the whole recipe

Method

1. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, oregano, salt, and pepper until smooth. Cover and refrigerate for at least 1 hour to let the flavors meld.

   

2. Wash and thoroughly dry the romaine lettuce, then tear it into bite-sized pieces and place it in a large salad bowl.

   

3. Add the halved cherry tomatoes, diced cucumber, sliced red onion, black olives, and cubed cooked chicken breast to the lettuce.

   

4. Sprinkle the crumbled feta cheese over the top, drizzle with the chilled yogurt dressing, and toss gently to combine before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.