Juicy tender chicken, crisp veggies, and an herbaceous dressing, this Greek chicken salad is the perfect make ahead lunch–a salad you’ll actually be excited to eat! Make a double batch for meal prep, or serve this gorgeous dish for dinner.
What I Love About This Greek Chicken Salad Recipe
Here’s what makes this Greek chicken salad irresistible:
- Very low carb. Sure you can serve it with pita (if you like), but on its own, this salad is a low carb champion!
- It’s a nutritious powerhouse! It’s protein-packed, rich in healthy fats and it’s not cream-based.
- Totally addicting. Literally, it’s a virtual explosion of flavor in your mouth!
Chicken Salad Recipe Notes
This is a made from scratch, chicken salad recipe that’ll make your taste buds stand up and pay attention!
Ingredient Notes
The Dressing + Marinade – I prefer to use extra virgin olive oil (EVOO) for this Mediterranean chicken marinade and dressing, but it isn’t necessary. EVOO is made from cold-pressed olives using minimal amounts of heat and no chemicals so it retains more of its nutrients. It also has a light and lively flavor compared to other oils.
The Chicken – We’ll be marinated and baking our own chicken for this salad. If you’d like to save some time, you can always use pre-cooked or leftover chicken.
I love turning this one into a rotisserie chicken salad when we have a rotisserie hanging around. You can also make a canned chicken salad, although (texturally) I prefer to reserve canned chicken for cream-based salads.
The Veggies – We’ll be tossing in all the classic Greek keto vegetables: tomatoes, cucumbers, red onions, and olives. If you prefer other veggies feel free to add them into the mix.
Tools to Make
Making Greek chicken salad doesn’t require you to make a huge mess in the kitchen (thank goodness), so you only need a few things. For the sake of simplicity, here they are:
- Large Ziploc baggie for marinating the chicken
- Prepared sheet pan for baking the chicken
- Bowl to assemble the salad
- Salad shaker for making dressing but a bowl & whisk will work, too
Serving Recommendations
This Greek salad is amazing on it also own, but it also goes great with:
- Greek sides like Orzo, Tzaziki, dolmas, or tabouleh.
- Serve it inside a pita or a large leaf of lettuce (ala lettuce wraps).
Recipe Variations
Tweaking this recipe successfully means keeping it really simple, as going to wild will completely change the flavor of this dish. Here are a few ideas:
- Use or add a different protein. I wouldn’t go full-blown keto egg salad or keto tuna salad here, but you can swap the chicken with a grilled piece of fish, steak, or shrimp.
- Use a different dressing. Although this one is classically Greek, you can use whatever you fancy here — from keto ranch dressing to something light and simple.
More Keto Salad Recipes
It’s easy to fall into a rut where you rely on the same few dishes, but that gets boring FAST! Try some new and delicious keto salad recipes to liven up your meal plan:
Greek Chicken Salad
Print Recipe Pin RecipeIngredients
Chicken + Marinade
- 1/4 Cup Olive Oil
- 2 Cloves Garlic chopped
- 1 Tablespoon Rosemary chopped
- 1 Tablespoon Oregano
- 1 Lemon juiced
- 1 pound Chicken Breast
Salad
- Lettuce
- 1/2 Red Onion chopped
- 1 Cup Cherry Tomatoes sliced
- 1/2 Cucumber chopped
- 8 Oz Feta chopped
- 1/2 Cup Kalamata Olives
Dressing
- 3 Tablespoons Lemon Juice
- 1/4 Cup Red Wine Vinegar
- 2 Teaspoons Garlic minced
- 2 Teaspoons Oregano minced
- 1/2 Teaspoon Kosher Salt
- 1/2 Cup Olive Oil
Instructions
- Mix marinade ingredients together in a large resealable bag. Add chicken breast, seal the bag, and toss to coat. Place in the fridge for 30 min – overnight.
- Preheat your oven to 400 F. Place marinated chicken on a lightly greased baking sheet. Bake in preheated oven for 22-26 minutes, until the internal temp reaches 165F. Allow the chicken to rest for 10 minutes before slicing.
- Meanwhile, add all dressing ingredients, except olive oil, to a small bowl and whisk to combine. Continue to whisk as you slowly add the olive oil.
- In a large bowl, combine the salad ingredients together. Place sliced chicken on top, and drizzle with dressing toss to combine. Serve with pita, tzatziki, and enjoy!
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Lindsey’s Tips
- Nutritional information is based on 1 serving, if you divide this recipe into 6 servings (this is about 2.5 Tablespoons of dressing):
Tastes so good! will make this again, Thank you so much for the great recipe!
I’m so glad you enjoyed Kristine!?