Happy hump day! Today I’m sharing this yummy and fresh Greek salad topped off with some lemon and rosemary grilled chicken. I have to admit that I’ve been on a bit of a Mediterranean kick lately. I’ll be sharing another recipe with that same regional inspiration next week…maybe this is a sign that I need to take a trip?!
You guys know by now that I love to make a salad as part of my meal prep every week. I love the freshness and you get a lot of volume for not a lot of carbs (most of the time). They’re usually a little higher in fat, but like with this salad, there are definitely some good healthy fats. Anywho, you’ll see how I used this salad as part of my meal prep next Monday!
Have a good rest of the week! Almost there…
Greek Chicken Salad
Servings: servings
Ingredients
- 1 lb raw chicken breast
- 8 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved, (170 grams)
- 1 cup cucumber, chopped, (150 grams)
- 1/2 cup red onion, sliced
- 1/4 cup kalamata olives, halved, (50 grams)
- Optional toppings: hummus and fat free feta cheese
Marinade
- 1 1/2 tbsp olive oil
- 1 lemon, juiced
- 1 tsp Oh My Spice! Garlic Lover’s Seasoning
- 1 tsp rosemary
Dressing
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 lemon, juiced
- 1 tbsp Dijon mustard
- 1/2 tsp each: oregano, parsley, Oh My Spice! Garlic Lover’s Seasoning
Instructions
- Whisk together marinade and pour over chicken in a resealable container or plastic bag. Marinate overnight or at least 1 hour.
- Whisk together dressing ingredients and set aside.
- Grill chicken until cooked through, about 5 minutes per side depending on thickness. Allow to rest 5 minutes before slicing.
- Divide all other salad ingredients into 4 servings, top with chicken, dressing, plus hummus and feta, if desired.
Nutrition Information
Calories: 284kcal (14%), Carbohydrates: 11g (4%), Protein: 28g (56%), Fat: 14g (22%), Cholesterol: 66mg (22%), Sodium: 409mg (18%), Potassium: 716mg (20%), Fiber: 3g (13%), Sugar: 4g (4%)
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