Greek Salad with Grilled Chicken

Crisp Mediterranean vegetables with kalamata olives, feta cheese, and herb-grilled chicken breast. A protein-packed meal prep salad for the week ahead.

Prep: 20 min

Cook: 15 min

Servings: 4

Ingredients

• 1.5 lbs chicken breast
• 2 cups cucumber diced
• 2 cups cherry tomatoes halved
• 0.5 cup red onion diced
• 1 cup kalamata olives
• 1 cup feta cheese crumbled
• 3 tbsp olive oil
• 2 tbsp lemon juice fresh
• 1 tsp oregano dried
• 0.75 tsp salt
• 0.5 tsp black pepper
• 0.25 cup fresh mint leaves

Instructions

1. Season chicken breasts with salt, pepper, and half the oregano. Grill over medium-high heat 6-7 minutes per side until internal temperature reaches 165°F.
2. Let chicken rest 5 minutes, then slice into bite-sized pieces.
3. In a large bowl, combine diced cucumber, cherry tomatoes, red onion, and kalamata olives.
4. In a small bowl, whisk together olive oil, lemon juice, remaining oregano, salt, and black pepper to make vinaigrette.
5. Add sliced chicken to vegetable mixture. Pour vinaigrette over salad and gently toss to combine.
6. Top with crumbled feta cheese and fresh mint. Divide into meal prep containers and refrigerate up to 4 days.

Try CookFromStock — AI-powered recipe generator