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prep time
15 min
cook time
0 min
ready time
15 min
Keto Greek Chicken Salad
If you’re looking for delicious and nutritious High-protein Keto lunches, the Greek chicken salad is a fantastic option. Packed with flavor and vibrant ingredients, this salad offers a satisfying meal that’s easy to prepare. Whether for a quick lunch or a light dinner, this recipe is sure to please!
Can you meal prep this recipe?
Absolutely! This Greek chicken salad is ideal for meal prep. You can cook the chicken and chop the vegetables in advance, storing them separately in airtight containers. This allows the flavors to stay fresh and prevents the salad from becoming soggy. When you’re ready to eat, simply combine the ingredients and drizzle with the yogurt dressing. Meal prepping this dish makes it convenient to grab for busy weekdays while ensuring you enjoy a high-protein meal anytime.
What other sources of protein can be used in this recipe?
While chicken is a great source of protein, you can easily switch things up! Grilled shrimp or salmon can add a delightful twist to this salad. For a vegetarian option, consider using chickpeas or tofu, both of which provide substantial protein while keeping the dish Low in Carbs. If you're looking for variety, try adding feta cheese or even hard-boiled eggs for additional richness and protein.
How to store leftovers?
Storing leftovers is simple! Keep the salad and dressing separate in airtight containers to maintain freshness. The chicken can also be stored in its own container. When properly stored, this Greek chicken salad will stay fresh in the refrigerator for up to three days. Just remember to toss everything together with the dressing right before serving to enjoy a refreshing High-protein Keto lunch anytime!
Net Carbs
5.7 g
Fiber
2 g
Total Carbs
7.8 g
Protein
23.3 g
Fats
26.1 g
359 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Boneless chicken breast
1 large - split
Oregano, ground
0.5 tsp
Sweet Paprika Powder
0.5 tsp
Garlic powder
0.25 tsp
Onion powder
0.25 tsp
Salt
0.5 tsp
Black pepper
0.25 tsp
Avocado oil
1 tbsp
Cherry tomato
0.5 cup, sliced
Greek olives
0.25 cup, sliced
Cucumber, raw, without peel
0.25 cup, chopped
Pepperoncini
4 peppers
Parsley
4 tbsp, chopped
Red onion
0.25 small
5% Authentic Greek Strained Yogurt
0.25 cup
Lemon juice
1 tbsp
Extra virgin olive oil
2 tbsp
Red Wine Vinegar
1 tbsp
Oregano, ground
0.25 tsp
Dill weed, fresh
0.5 tbsp
Garlic
1 clove
Recipe Steps
steps 5
15 min
Step 1
Season the chicken breasts generously with oregano, paprika, garlic powder, onion powder, salt, and pepper on both sides.Step 2
Heat a skillet over medium high and add the avocado oil. Once the oil is shimmering, add your chicken and cook, undisturbed, for 8 minutes on each side. Let the chicken sit for 5 minutes before slicing into bite-sized piecesStep 3
Meanwhile, chop the cherry tomatoes, cucumber, pepperoncini, parsley, and dill and, dice the red onion. Mince the garlic.Step 4
In a small bowl, whisk together your yogurt, lemon juice, olive oil, red wine vinegar, oregano, dill, and garlic and season to taste with salt and pepper. Set aside.Step 5
Add the prepared vegetables to a large bowl together with the chicken, pour over the dressing, and toss all of your ingredients until evenly coated. Serve into 2 bowls and enjoy!
