Greek Chicken Salad with Lemon Herb Dressing

4.72 from 21 votes

Greek Chicken Salad with Lemon Herb Dressing

Greek Chopped Chicken Salad is loaded with freshly grilled chicken, avocado, cucumber, tomato, olives feta, and topped with a delicious homemade lemon herb tahini. This flavorful and nutrition-packed salad is easy to put together and makes a delicious healthy low in carbs and high in protein meal!

Prep Time15

Cook Time15

Total Time30

Cuisine: Mediterranean

Keyword: avocado, chicken, Greek, salad

Servings:

Author: Layla Atik

Ingredients

Greek Lemon Chicken

1.5 pounds boneless skinless chicken breasts cut into bite-size chunks
Juice & Zest of 1 lemon
2 Tablespoons olive oil
2-3 cloves garlic minced
2 tablespoons fresh parsley minced
1 teaspoon EACH smoked paprika dried oregano, salt
½ teaspoon EACH red pepper flakes black pepper, dried mint (or dried dill or thyme)

For The Salad

2 cups romaine lettuce chopped
2 Persian cucumbers chopped
1 avocado peeled pitted and chopped
1 cup cherry or grape tomatoes cut in half or quarters
1/4 red onion or small shallot thinly sliced
1/4 cup pitted Kalamata olives
1/4 cup Feta cheese crumbled or cubed

Lemon Herb Tahini dressing

3 Tablespoons extra virgin olive oil
3 Tablespoons lemon juice about 1 lemon
3 Tablespoons tahini
1 Tablespoon balsamic vinegar
1 Tablespoon finely minced cilantro or parsley
1 teaspoon Dijon mustard
1 teaspoon honey
Salt & pepper to taste

Instructions

Marinate the chicken: Whisk all marinade ingredients together. Place the chicken breasts in a dish or a ziploc bag and pour the marinade over them, Tossing to ensure the chicken is completely coated. Cover the dish with a lid or plastic wrap and place in the fridge for at least 30-60 min or overnight.
Cook the Chicken: Heat a large heavy-duty skillet over medium-high heat. Be sure to heat it up well so the chicken can form a nice sear. Add the chicken and cook for 8-10 minutes, stirring in between. The chicken should be charred and crispy on the outside and tender and cooked on the inside.
Make the tahini dressing: Whisk all the ingredients for the tahini in a small bowl until fully combined and creamy. Taste and adjust the salt and pepper. If the sauce is too thick, add a tablespoon or two of water to thin it out until the desired consistency is reached.
Assemble the salad: Combine all salad ingredients in a large salad bowl. Top with the grilled chicken and drizzle with the lemon tahini. Garnish with feta and fresh chopped parsley if desired. Enjoy warm!

Notes

I like to use fresh grilled chicken that I grill on the stovetop or outdoor grill but any pre-cooked chicken you have on hand will work just as good.

Nutrition