Crisp, crunchy, and fresh with tangy Mediterranean flavor, this Greek salad topped with chicken can be meal prepped ahead for weekday lunches or a light and healthy dinner too.
Lunch. It’s the meal that we all have the best of intentions in planning ahead for, and too often, don’t. Our lack of prep leads to over indulging on more expensive than we budgeted for co-worker lunches, or poor choices at the fast food drive-thru (ummm, suuuuure, I’ll take fries with that.) Or worse, we skip the mid-day meal all together leading to a snack attack of epic proportions as we walk through the after work door.
2 boneless, skinless chicken breasts, roasted and cubed
1/3 cup red onion, finely chopped
1 cucumber, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2/3 cup kalamata olives, pitted and roughly chopped
1/2 cup feta
Kosher salt and freshly ground pepper, to taste
1 cup plain Greek yogurt
1/2 cup mayonnaise
1 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons fresh dill, minced
2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
In a small bowl, whisk together yogurt and mayonnaise and lemon juice, then stir in garlic, dill and oregano, salt and pepper.
In a large bowl, combine chicken, red onion, cucumber, bell peppers, olives and feta.
Pour dressing over salad and toss together, then taste and adjust seasoning, if needed.
Refrigerate for at least 15-20 minutes before serving.