HIGH-PROTEIN GREEK CHICKEN SALAD
4 People
323 Cals
HIGH-PROTEIN GREEK CHICKEN SALAD
4 People
323 Cals
About the recipe
Fresh • Crunchy • High Protein • Meal Prep FriendlyIf you're looking for a healthy high-protein lunch that’s fresh, satisfying and incredibly easy to make, this High-Protein Greek Chicken Salad needs to be on your weekly rotation.Tender roast chicken is tossed with crunchy cucumber, sweet red capsicum, spring onion and olives in a creamy lemon + oregano dressing made with extra virgin olive oil, Greek yoghurt, Dijon and a touch of honey. I finish it with juicy cherry tomatoes, salty feta and fresh dill for that classic Greek-inspired flavour.It’s fresh, colourful and absolutely delicious — with around 30 g of protein per serve, depending on the chicken and yoghurt you use.I particularly love this recipe for using up leftover roast chicken. Everything comes together in minutes, and because there’s no heavy mayonnaise-based dressing, it feels light while still being wonderfully satisfying.It’s also a brilliant high-protein meal prep salad. Make a batch, divide it into four portions and you’ve got healthy lunches ready to go for the next few days.Serve it over crisp radicchio or salad leaves, spoon it into crunchy iceberg or cabbage cups, pile it onto sourdough or wrap it inside a warm flatbread.High in protein – Chicken, Greek yoghurt and feta provide a satisfying combination of protein that makes this salad substantial enough for lunch or dinner.Perfect for meal prep – It keeps beautifully in the fridge for up to 3 days.Quick + easy – Using leftover or ready-roasted chicken means there’s very little cooking involved.Fresh Mediterranean flavours – Lemon, oregano, extra virgin olive oil, feta and olives give you all those gorgeous Greek-inspired flavours.Easy to customise – Add capers, avocado or extra salad leaves, or make it dairy free by leaving out the yoghurt and feta.
Nutrition Per Serving
323
Calories
16g
Fat
4g
Saturates
4g
Sugars
418mg
Salt
30g
Protein
10g
Carbs
3g
Fibre
Ingredients
- 400 g roasted chicken skin removed, chopped or shredded
- 1 Lebanese cucumber chopped
- 1 red capsicum diced
- 3 spring onions finely sliced
- ¼ cup Kalamata or Sicilian olives pitted and chopped
- 60 g feta crumbled
- 120 g cherry tomatoes halved
- Small handful fresh dill optional
LEMON + OREGANO DRESSING
- 2 tablespoons extra virgin olive oil
- Juice of ½ lemon
- 1 tablespoon red or white wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 3 tablespoons Greek yoghurt
- 1 teaspoon dried oregano
- Sea salt + freshly ground black or white pepper
TO SERVE
- Radicchio leaves or other crisp salad leaves
Method
- Combine all the dressing ingredients in a large bowl. Taste and adjust the seasoning to your liking.
- Add the chicken, cucumber, capsicum, spring onion and half the olives.
- Toss well until the chicken and vegetables are beautifully coated in the lemon + oregano dressing. Add a little more Greek yoghurt if you prefer a creamier salad.
- For meal prep: Divide the chicken salad between 4 containers. Top with the cherry tomatoes, feta and remaining olives. Add a few capers if you like. Cover and refrigerate until ready to enjoy.
- To serve on a platter: Arrange the radicchio or salad leaves over the base of a serving platter. Pile over the chicken salad and finish with the cherry tomatoes, feta, remaining olives and fresh dill.
NOTES + INSPIRATION
Meal prep: Store covered in the fridge for up to 3 days.
Use leftover chicken: This is a fantastic way to turn leftover roast chicken into a completely new meal.
Make it your own: Serve in crisp iceberg or cabbage cups, pile onto toasted sourdough or spoon into a warm flatbread.
Dairy free: Leave out the feta and Greek yoghurt. Add a little extra Dijon to help emulsify the dressing and finish with avocado for creaminess.
Use leftover chicken: This is a fantastic way to turn leftover roast chicken into a completely new meal.
Make it your own: Serve in crisp iceberg or cabbage cups, pile onto toasted sourdough or spoon into a warm flatbread.
Dairy free: Leave out the feta and Greek yoghurt. Add a little extra Dijon to help emulsify the dressing and finish with avocado for creaminess.
