By Grocery List Plus Editorial Staff | Published on June 1, 2026

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Greek Salad with Chicken

Serves 4

161 cal · 80 min

Greek Salad with Chicken

Recipe GLPRb2615f8d52373a

4.0(1)
Greek
Salad
80 min
161 cal
Servings: 4
No-Cook
SNAP eligible

A fresh and protein-packed salad featuring tender chicken breast, crisp romaine lettuce, and classic Greek flavors. The creamy Greek yogurt dressing infused with lemon, garlic, and oregano brings everything together for a light yet satisfying meal.

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Ingredients

½ cup Fat-free Greek yogurt

2 teaspoons Lemon juice

2 teaspoons Olive oil

1 Garlic clove

1 teaspoon Dried oregano

¼ teaspoon Salt

¼ teaspoon Black pepper

1 head Romaine lettuce

½ cup Cherry tomatoes

1 Cucumber

¼ cup Red onion, sliced

¼ cup Black olives

1 cup Cooked chicken breast

¼ cup Feta cheese, crumbled

Directions

  1. Combine the fat-free Greek yogurt, lemon juice, olive oil, minced garlic, oregano, salt, and black pepper in a small bowl.

  2. Whisk the dressing ingredients together until smooth and well blended.

  3. Cover the dressing and refrigerate for at least 1 hour to allow the flavors to meld.

  4. Rinse the romaine lettuce thoroughly and tear it into bite-sized pieces.

  5. Transfer the torn lettuce to a large salad bowl.

  6. Add the halved cherry tomatoes, diced cucumber, sliced red onion, halved black olives, and cubed cooked chicken breast to the lettuce.

  7. Sprinkle the crumbled feta cheese evenly over the salad.

  8. Pour the chilled yogurt dressing over the salad and toss gently to combine all ingredients. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

This recipe's ingredient list is entirely available at Charlotte chains—every item from chicken breast to feta shows up at Harris Teeter, Food Lion, Kroger, and Walmart without a special trip. The real problem is the stated 80 minutes, which appears to assume 45–50 minutes of passive chicken cooking when the actual prep and minimal cooking for a salad takes 20–25 minutes; call it 35 minutes honest time if you're grilling or pan-searing chicken, not 80. Cost per serving lands around 3.50–4.50 depending on chicken quality and olive oil price, reasonable for a high-protein weeknight salad. The dish is straightforward, reheats poorly (salad gets soggy, dressing separates), so it's best eaten same-night, which limits its value for a busy household planning leftovers.

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