Chopped Greek Salad with Chicken for Two

Chopped Greek Salad with Chicken for Two

12 Reviews
From: EatingWell Magazine, July/August 2009

Have a warm-weather supper on the table quickly with this Greek-inspired chicken salad. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus.

Ingredients 2 servings

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  • 2½ tablespoons red-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoons chopped fresh dill, or oregano or ½ teaspoon dried
  • ½ teaspoon garlic powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 3 cups chopped romaine lettuce
  • 1¼ cups chopped cooked chicken, (about 6 ounces; see Tip)
  • 1 medium tomato, chopped
  • ½ medium cucumber, peeled, seeded and chopped
  • ¼ cup finely chopped red onion
  • ¼ cup sliced ripe black olives
  • ¼ cup crumbled feta cheese


  • Active

  • Ready In

  1. Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomato, cucumber, onion, olives and feta; toss to coat.
  • Tip: If you don't have cooked chicken, poach 8 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

Nutrition information

  • Serving size: about 3 cups
  • Per serving: 343 calories; 18 g fat(5 g sat); 3 g fiber; 11 g carbohydrates; 31 g protein; 126 mcg folate; 89 mg cholesterol; 5 g sugars; 6,798 IU vitamin A; 14 mg vitamin C; 148 mg calcium; 2 mg iron; 581 mg sodium; 659 mg potassium
  • Nutrition Bonus: Vitamin A (136% daily value), Folate (32% dv), Vitamin C (23% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 3½ lean meat, 2 fat

Reviews 12

December 14, 2013
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By: sammebuck
Great Dinner Salad Easy to prepare salad, I added some cucumber, carrot, black olives and a dash of Tabasco. It was filling and satisfying. Would definitely serve this again. Even my 'meat and potato' husband liked it. Pros: Easy, quick, simple ingredients
June 18, 2013
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By: EatingWell User
Straightforward and fairly simple The salad easily accommodates additions or changes according to the maker's personal taste. We usually add just a little less red onion, substitute minced garlic for the garlic powder, and use chicken thighs in preference to chicken breast (the recipe doesn't specifically call for either). Dressing is super-simple. Some may not like that there's a touch more chopping involved than other quick recipes, but it's not that extensive, either. Fairly quick prep, and if you have leftover chicken, that just makes things even simpler.
June 27, 2012
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By: EatingWell User
This salad was very good, just as it. I only had tomatoes, broccoli, and green peppers, so I added that instead of the cucumbers. It was great. It made a whole meal for my husband and I. I love feta cheese so I added that to my salad, but my husband does not, so he omitted it from his. Each to his own I guess. It was very good either way. I NEVER use salt in any recipe and used a real garlic, rather than the powerdered kind.
August 19, 2011
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By: Jennifer
Very Satisfying I thought this was very good, and filling. My friend really liked it, too. I served it with whole wheat pita chips. There is quite a bit of chopping to do, though. I didn't feel there was enough dressing, so I made more, and let each person add more according to their personal taste.
February 19, 2011
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By: EatingWell User
Easy, authentic, and delicious! This is a great recipe! I seasoned the chicken in Greek spices which added a nice touch. The dressing was surprisingly easy and very authentic. I definitely will make this again! Pros: Very easy to make Cons: None!
January 18, 2011
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By: daugherty.rebecca
Festive Greek Dinner My husband and I LOVED this salad! I made a few changes, and they are as follows: 1. I do not like raw red onions, so I just added a teaspoon of onion powder to the vinaigrette. 2. I used dried herbs, and I used 1/4 teaspoon dill and 1/4 teaspoon oregano instead of just 1/2 teaspoon one or the other. 3. I used about 1/3 an English cucumber (wrapped in plastic) and ran a spoon down the center to remove the seeds. 4. It calls for a medium chopped tomato, but I've been having bad luck with tomatoes, so I just bought a pint of mixed "baby" tomatoes (cherry, grape, yellow cherry, tiny vine ripened), removed the seeds and diced. 5. It calls for feta, and if you've never had feta, it tastes almost exactly like really dry mozzarella (think string cheese) only it's slightly tart--I recommend using it although it's a little pricey. 6. Instead of messing two bowls, I mixed the vinaigrette in the bottom of the bowl and let it set while I diced my veggies. I added them to the bowl first, tossed with dressing, and then added the romaine and tossed again. 7. I didn't have any chicken thawed, so I used Sara Lee's Deli roasted chicken slices (about three ounces) and diced. I served this with EatingWell's Herb and Garlic Pita Chips ( and store bought roasted red pepper hummus. Immediately after dinner, my husband informed me these recipes were to go straight to the keep folder. I will
November 03, 2010
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By: EatingWell User
August 31, 2010
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By: EatingWell User
This salad met and exceeded my expectations. Didn't take long to make and was delicious!
August 18, 2010
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By: Amy Ogden
Oh my gosh!!! This was incredible. My husband said I could make it once a week and he would be happy!!! Wouldn't change a thing!!!! Yummm!!!!
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