Easy Greek Chicken Salad

Easy Greek Chicken Salad is a Mediterranean recipe that serves 4. For $1.49 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 120 calories, 15g of protein, and 4g of fat. It is a good option if you're following a gluten free diet. Several people really liked this salad. 161 person have made this recipe and would make it again. If you have romaine lettuce leaves, skinless boneless chicken breasts, seasoning blend, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Weary Chef. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is pretty good. Easy Grilled Cornish Hens and Zucchini with Greek Marinade, Tzatziki, and Greek Salad, Greek Avocado & Grilled Chicken Salad with Greek Dressing, and Easy Greek Salad are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Lightly sprinkle chicken breasts with salt and pepper. Cook chicken on a hot grill or skillet for about 10 minutes per side, or until internal temperature reaches 165 degrees F. Remove from heat and set aside to cool.While chicken cools, in a medium bowl, stir together yogurt, tomatoes, cucumber, olives, and Italian seasoning. Add a pinch of salt and pepper to taste.With two forks, shred the cooked chicken. Use a large chef's knife to roughly chop the chicken into bite-sized pieces. Stir the chicken into the yogurt mixture.Give your chicken salad a taste, and add salt and pepper if needed. Spoon salad down the center of sturdy lettuce leaves, or spread on a tortilla and roll into a wrap. An easy lunch is served!

 

Step by step:

1. Lightly sprinkle chicken breasts with salt and pepper. Cook chicken on a hot grill or skillet for about 10 minutes per side, or until internal temperature reaches 165 degrees F.

2. Remove from heat and set aside to cool.While chicken cools, in a medium bowl, stir together yogurt, tomatoes, cucumber, olives, and Italian seasoning.

3. Add a pinch of salt and pepper to taste.With two forks, shred the cooked chicken. Use a large chef's knife to roughly chop the chicken into bite-sized pieces. Stir the chicken into the yogurt mixture.Give your chicken salad a taste, and add salt and pepper if needed. Spoon salad down the center of sturdy lettuce leaves, or spread on a tortilla and roll into a wrap. An easy lunch is served!

Nutrition Information:

covered percent of daily need