Go Back
–+ servings
A vibrant Greek chicken salad bowl with golden grilled chicken breast, crisp romaine lettuce, cherry tomatoes, cucumber slices, crumbled feta cheese, and Kalamata olives, garnished with lemon wedges and served on a rustic wooden table with scattered oregano and olive oil.

Greek Chicken Salad Bowls

Greek Chicken Salad Bowls are a refreshing and nutrient-rich dish that captures the vibrant flavors of the Mediterranean. Tender, marinated chicken breast is paired with crisp romaine lettuce, juicy cherry tomatoes, and crunchy cucumbers, all tossed in a light, zesty dressing. This colorful, keto-friendly salad is packed with antioxidants, fiber, and healthy fats, making it a satisfying and energizing way to break your fast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Course Lunch, Main Course
Cuisine Keto-Friendly, Mediterranean
Servings 4 Servings
Calories 280 kcal

Equipment

  • Cutting Board For chopping vegetables and slicing cooked chicken
  • Chef’s Knife To prepare the vegetables and trim the chicken breast
  • Mixing Bowl For marinating the chicken and tossing the salad
  • Tongs To handle the chicken during cooking and serve the salad
  • Grill Pan or Skillet To cook the marinated chicken breast
  • Measuring Spoons For accurately measuring the marinade and dressing ingredients
  • Salad Spinner (Optional) To rinse and dry the romaine lettuce for optimal crispness
  • Serving Bowls To plate the salad bowls for individual servings

Ingredients
  

Proteins

  • 1 lb Chicken Breast Organic, marinated for authentic Mediterranean flavor

Vegetables

  • 1 head Romaine Lettuce Chopped, for a crisp base
  • 1 pint Cherry Tomatoes Halved, for juicy bursts of flavor
  • 1 Cucumber Sliced, for a refreshing crunch

Fats and Oils

  • 3 tbsp Olive Oil Divided, for marinade and dressing

Seasonings and Herbs

  • 1 tsp Dried Oregano For authentic Mediterranean flavor
  • 1/2 tsp Garlic Powder For a subtle depth of flavor
  • 1 tsp Salt Divided, adjust to taste
  • 1/2 tsp Black Pepper Freshly ground, divided

Citrus

  • 1 Lemon Juiced, for marinade and dressing

Optional Toppings

  • 1/4 cup Feta Cheese Crumbled, for a tangy richness
  • 2 tbsp Kalamata Olives Sliced, for a briny kick

Instructions
 

Preparation

  • In a mixing bowl, combine 2tbsp olive oil, the juice of 1 lemon, 1tsp dried oregano, 1/2tsp garlic powder, 1/2tsp salt, and 1/4tsp black pepper. Whisk to create the marinade.
  • Add 1lb chicken breast to the bowl, ensuring the marinade coats each piece thoroughly. Cover and refrigerate for 30 minutes to allow the flavors to infuse.
  • While the chicken marinates, wash and chop 1head romaine lettuce, halve 1pint cherry tomatoes, and slice 1 cucumber. Set the vegetables aside.

Cooking the Chicken

  • Heat a grill pan or skillet over medium heat. Once hot, add the marinated chicken breast.
  • Cook for 4-5 minutes on each side, or until the chicken is golden brown and cooked through with an internal temperature of 165°F.
  • Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.

Assembling the Salad

  • In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and sliced cucumber.
  • Drizzle the salad with 1tbsp olive oil, a squeeze of fresh lemon juice, 1/2tsp salt, and 1/4tsp black pepper. Toss gently to coat the vegetables evenly.
  • Divide the salad into 4 serving bowls and top each with the sliced chicken.

Optional Toppings

  • Sprinkle each bowl with 1/4cup crumbled feta cheese and 2tbsp sliced Kalamata olives for added richness and Mediterranean flair.

Serving

  • Serve immediately and enjoy this vibrant, nutrient-packed Greek Chicken Salad Bowl!

Notes

Greek Chicken Salad Bowls are a refreshing, versatile meal that brings the bold flavors of the Mediterranean to your table. The marinated chicken breast, infused with zesty lemon and earthy oregano, pairs beautifully with the crisp romaine lettuce and juicy cherry tomatoes. Add optional toppings like crumbled feta cheese and Kalamata olives for an extra layer of richness and authenticity.
This salad is not only keto-friendly but also perfect for meal prep. You can marinate the chicken ahead of time and store the prepped veggies separately to assemble fresh bowls throughout the week.
Pro Tip: If you prefer a creamier dressing, blend olive oil, lemon juice, and a dollop of Greek yogurt with a pinch of oregano and garlic powder for a tangy, keto-friendly alternative.
Fun Fact: Oregano has been a staple in Greek cuisine for centuries. Its name comes from the Greek words “oros” (mountain) and “ganos” (joy), meaning "joy of the mountain."

Nutrition

Serving: 300gCalories: 280kcalCarbohydrates: 6gProtein: 28gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 480mgPotassium: 520mgFiber: 2gSugar: 3gVitamin A: 1700IUVitamin C: 25mgCalcium: 70mgIron: 2mg
Keyword fresh vegetable salad, Greek chicken salad, healthy lunch idea, high-protein salad, keto chicken salad, lemon oregano chicken, low-carb lunch recipe, Mediterranean salad bowl, quick Mediterranean meal, vibrant keto salad
Tried this recipe?Let us know how it was!