This Greek Chopped Chicken Salad is loaded with freshly grilled chicken, avocado, cucumber, tomato, olives feta, and topped with a delicious homemade lemon herb tahini. Serve with a side of warm bread sticks and enjoy this flavorful protein-packed salad for lunch or dinner!
This Greek-inspired salad is loaded with your usual Greek salad ingredients with the addition of avocado and grilled chicken. It’s similar to my Mediterranean cucumber chickpea salad but adding freshly grilled and chopped chicken to salads takes them to the next level making it complete meal. Not only is this dish super tasty, but the ingredients are nutrient-rich and come together for a satisfying meal.
Why I love this salad
- Nutritious meal option: This salad is packed with nutrients from the chicken, veggies, and avocado. It’s super filling too!
- Versatile: You can use this as a base recipe and add new and different mix-ins, so you never get bored. Change up the veggies, the lettuce, and even the dressing!
- Great for meal prep: Hearty salads like this one keep well for days. So, this is a salad that you can actually make ahead of time.
How to make this Greek Salad
This salad starts off with Tender Greek grilled Chicken. Making the chicken at home is what takes this salad to the next level and with this delicious marinade, you are sure to impress your loved ones.
This grilled chicken recipe is similar to my popular Mediterranean grilled chicken which starts off by simply marinating the chicken pieces in the marinade for at least 30 minutes or overnight. You can cut the chicken into small bite-size pieces or leave them in fillets and cut after cooking.
The next part is to chop the veggies. I like to use romaine, cucumber, avocado, tomatoes, onion, red onion, olives, and olives but any other veggies will make a delicious addition too. You can also add chopped bell or sweet peppers, radish, chickpeas or your favorite greens.
Lastly, make the lemon herb tahini dressing. This delicious dressing is the perfect balance of creamy, sweet, and sour. Make the dressing by simply whisking all the ingredients or shaking in a mason jar.
After you have grilled the chicken and prepped the veggies and dressing, all that’s left to do is assemble the salad. You can serve as is and have the family assemble their own salad bowls or simply toss everything in one large bowl and serve!
Tips for Keeping The Salad Fresh
Avocados are notorious for turning brown super quickly. Here are a couple of pointers on how to keep this salad fresh if you make it ahead of time:
- Only add the dressing right before you plan on serving
- Drizzle lime juice over the avocado to prevent them from browning
- Keep salad covered in an airtight container or with plastic wrap
More Delicious Salads:
Lemon Herb Tahini dressing
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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.
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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.
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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.
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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!
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.
Serving: 1per salad, Calories: 486kcal, Carbohydrates: 15g, Protein: 41g, Fat: 30g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 17g, Trans Fat: 0.02g, Cholesterol: 117mg, Sodium: 476mg, Potassium: 1180mg, Fiber: 6g, Sugar: 5g, Vitamin A: 3420IU, Vitamin C: 24mg, Calcium: 106mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Layla Atik // Gimme Delicious | Photography by: Eat Love Eats