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Chopped Greek Chicken Salad
with cucumbers / tomatoes

Active: 25 Total: 25
With leftover chicken from Monday's meal, these chopped salads will come together fast. Reheating the chicken in a skillet gives the salad a unique combination of textures and temperatures.
Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Chopped Greek Chicken Salad:
  • Onions, medium and red - 1/2 , thinly sliced
  • Oregano Grilled Chicken (leftover from Monday) - ~2 cups , thinly sliced
  • Lettuce, romaine - 2 hearts , finely chopped
  • Cucumbers - 12 oz , cubed
  • Tomatoes, medium - 2 , diced
  • Olives, kalamata - 1/3 cup , drained
  • Oil, cooking - 2 Tbsp
  • Pistachios, shelled - 1/3 cup
Greek Vinaigrette:
  • Garlic - 1 clove , chopped
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp

Prep

  1. Garlic / Red onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together garlic, vinegar, mustard, oregano, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
  3. Leftover chicken - If chicken wasn’t already sliced on Monday, thinly slice. (Can be done up to 2 days ahead)
  4. Lettuce / Cucumbers / Tomatoes - Prep as directed and combine.
  5. Olives - Drain.

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Make

  1. Heat a skillet with oil over medium-high heat. Add chicken and saute until chicken is heated through and golden brown in spots, 4 to 5 minutes.
  2. Toss together lettuce, cucumbers, tomatoes, red onions, olives, and pistachios. Add dressing until dressed to your liking.
  3. Divide salad between serving plates and top with warm chicken. Enjoy!

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