Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette.
Keeping it healthy today with my loaded Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette. Pan-seared Greek chicken tossed together with greens, chickpeas, tomatoes, avocado, feta cheese, cucumbers, and the most deliciously addicting creamy, lemony tahini vinaigrette. It doesn’t get more delicious than this loaded greek salad. It’s simple to toss together, extra colorful, super flavorful, yummy, and even healthy too. The perfect dinner to serve any night of the week from now through summertime.
Monday salad…but the good kind…the loaded kind. I mean, there’s a lot happening with this salad. It’s definitely not your average boring Monday salad. You guys know I don’t do those. I’ve been holding onto this salad for a couple weeks, but it finely feels like the right time to share. For a while, I was really in full-on comfort food mode, as “quarantined life” is very different, and left most of us craving the comfort foods we’d typically enjoy during the fall and winter months.
Thing is…quarantined life is lasting waaay longer than any of us ever expected. Now that the weather is really starting to turn warm and Memorial Day is (shockingly) just one week from today, I’m moving on into summer food mode. And I am so excited about it.
Enter this salad. It’s summertime food, perfect for Monday, perfect for Memorial Day. It’s all-around pretty darn delicious. Plus, there’s feta cheese, homemade croutons, and the best marinated Greek chicken. All the very delicious spring/summer ingredients.
Jumping into details…the chicken.
I marinated this chicken in quite possibly one of my favorite marinades. It’s a combination of olive oil, balsamic vinegar, smoked paprika (which is not really Greek…but it’s good), fresh oregano, shallots (the secret!), garlic, and lots of lemon (always so much lemon). Now, when I say marinate, I really just mean toss the chicken in this mix and let it sit while you get everything else for the bowls together. I’m not sure about you guys, but I can never plan ahead enough to cook a recipe requiring a long marinating time.
It almost never happens…
So, I do a quick marinate. It works.
While the chicken is marinating, toss the salad.
For the salad, you can really use a mix of whatever salad-like ingredients you love most. But you should start with a base of chopped romaine. You could add some Tuscan kale or arugula if you’d like. But I think you need at least a little romaine for a nice refreshing crunch.
And for my toss-ins, I, of course, used my favorite Greek or Greek(lish) ingredients… chickpeas, kalamata olives, cucumbers, lots of fresh cherry tomatoes, and plenty of fresh basil and dill.
Oh, and then avocado too.
And feta cheese. So Much Feta Cheese.
Onto the vinaigrette, I went with something a little different. I made a creamy lemon tahini vinaigrette using tahini, honey, mustard, and vinegar. This makes for an extra creamy, and tangy vinaigrette. It’s become one of my go-to vinaigrettes for weeknight salads.
Once the salad is tossed and the vinaigrette is put together, make the chicken. You can pan-sear it or grill it, but I just did a quick pan sear. Either option is great!
Now, toss everything together in a big salad bowl, and dinner (or lunch) is done. Love a big dinner style salad, especially this time of year.
Now, do a little meal prepping…
The added bonus about this recipe is that it’s so great for weekday meal prep. I recommend making this on a Sunday or Monday night and doubling the recipe. Then simply use the leftovers to make lunch or dinner bowls to enjoy throughout the week!
Cook everything at once…get multiple meals…love that!
Here is what I will note, this recipe has ingredients…many of them. Don’t let this scare you away. I know we all love a less than ten ingredient recipe, but salads are different. Start with this flavorful marinated Greek chicken and pile on. Everything comes together relatively quickly and nothing is the least bit difficult.
And most importantly? This is truly one of those salads you will be excited to eat. It’s full of color, flavor, texture, the best chicken, croutons, and plenty of feta cheese.
So excited to be sharing this recipe with you guys. It’s one of those dishes I hope you’ll enjoy making all spring and summer long.
Looking for other spring/summer salads? Here are my favorites from year’s past.
watch the how to video:
Lastly, if you make this Greek chicken chopped Salad with lemon tahini vinaigrette, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette.
This simple Pan-seared Greek chicken salad is tossed together with greens, chickpeas, tomatoes, avocado, feta cheese, cucumbers, and a deliciously creamy, lemony tahini vinaigrette.
Greek Lemon Chicken
- 1 pound boneless skinless chicken breasts, cut into bite size chunks
- 4 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- 1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)
- 1 small shallot, chopped
- 2 cloves garlic, minced or grated
- zest and juice of 1 lemon
- red pepper flakes, kosher salt and black pepper
- 1 cup finely torn ciabatta bread
- 6 cups shredded romaine lettuce
- 1 (14 ounce) can chickpeas, drained
- 1 cup cherry tomatoes, halved
- 2 Persian cucumbers, chopped
- feta cheese, fresh herbs, mixed olives, and diced avocado, for serving
1. In a bowl, combine the chicken, 2 tablespoons olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper flakes, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.
2. Meanwhile, make the croutons. Heat the olive oil in a small skillet over medium heat. When the oil shimmers, add the bread and a pinch of red pepper flakes. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. Remove from the heat and season with salt. Slide bread crumbs onto a plate. Wipe the skillet clean.
3. Make the salad. Combine all ingredients in a large salad bowl, gently tossing to combine.
4. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper. Thin the vinaigrette as needed with 2-3 tablespoons water.
5. Heat the same skillet use for the croutons over medium high heat. Add the chicken in a single layer and cook, stirring once or twice, until the chicken is cooked through, about 5-10 minutes.
6. To the salad, add the chicken, croutons, and drizzle with the vinaigrette. Gently toss to combine. Once the salad has been tossed, serve immediately,
To Grill the Chicken: Set your grill, grill pan or skillet to medium-high heat. Take skewers and thread the chicken pieces on. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.
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