Loaded Greek Chicken Salad

Christine Ma
by Christine Ma
4 servings
45 min

Now that it's officially spring, I find myself craving salads more often. I used to eat the same salad every day but now that I prepare them for my husband too, I try to keep it as exciting as possible. One of our favorite salads is, without a doubt, this loaded Greek chicken salad. Stuffed with tomatoes, avocado, cucumber, artichoke hearts, and a juicy Greek marinated chicken, this salad has it all. Plus the sun-dried tomato herb vinaigrette doesn't hurt either! Prepare all the of the ingredients beforehand and you can meal prep this salad to last you through the week.

marinate the chicken

ingredients for the dressing

assemble the salads

Loaded Greek Chicken Salad
Recipe details
  • 4  servings
  • Prep time: 25 Minutes Cook time: 20 Minutes Total time: 45 min
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Greek chicken
  • 1 lb chicken breast skinless, boneless
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp lemon zest
  • 2 garlic cloves minced
  • 1 tbsp fresh oregano chopped
  • ½ tsp paprika
  • salt and pepper
Sun-dried tomato herb vinaigrette
  • ¼ cup lemon juice
  • ¼ cup parsley
  • 2 tbsp fresh dill
  • 1 garlic clove
  • 2 tsp dijon mustard
  • ⅓ cup sun-dried tomato oil
  • salt and pepper
Remaining ingredients
  • 8 cups romaine chopped
  • 1 pint cherry tomatoes halved
  • 2 avocados pitted, sliced
  • 1 cucumber diced
  • 12 ounces artichoke hearts
  • ½ cup feta crumbled
  • ¼ cup sun-dried tomatoes
  • ¼ cup fresh dill

Marinate the Greek chicken. Combine the olive oil with balsamic vinegar, lemon zest, garlic, oregano, and paprika. Season the chicken with salt and pepper and pour over the marinade, turning to coat. Let sit at room temperature for 30 minutes.
Meanwhile, make the sun-dried tomato herb vinaigrette. Combine all of the ingredients in a blender (lemon juice - oil) until smooth. Season with salt and pepper and set aside.
Prepare the remaining salad ingredients including the romaine, tomatoes, avocado, cucumber, artichoke hearts, feta, sun-dried tomatoes, and dill.
Heat 1 tbsp oil in a saute pan over medium heat. Cook the chicken until the juices run clear. Let rest for 10 minutes and then slice the chicken.
Assemble the salads with fresh ingredients and Greek chicken. Sprinkle fresh dill on top and toss with the sun-dried tomato herb vinaigrette. Serve immediately.
Christine Ma
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