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Chopped Greek Salad with Chicken

Chopped Greek Salad with Chicken

Chicken turns this Greek-inspired salad into a substantial main course. 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.


  • ⅓ cup red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh dillor oregano or 1 teaspoon dried
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 6 cups chopped romaine lettuce
  • 2 ½ cups chopped cooked chicken(about 12 ounces)
  • 2 medium tomatoes, chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • ½ cup finely chopped red onion
  • ½ cup sliced ripe black olives
  • ½ cup crumbled feta cheese


  • Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.


  • To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 2 ½ cups chopped or shredded cooked chicken)

AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 4 servings, about 3 cups each
ACTIVE TIME 25 minutes
TOTAL TIME 25 minutes


Per serving 343 Calories
Total Fat 18 g
Saturated Fat 5 g
Mono Saturated Fat 7 g
Cholesterol 89 mg
Sodium 619 mg
Fiber 3 g
Protein 31 g
Potassium 659 mg
Added Sugars 0 g
Total Sugars 5 g
Calcium 148 mg
Chromium 2 mcg
Folate 126 mcg
Omega-6 1 g
Vitamin E 2 mg
Zinc 2 mg
Vitamin B3 12 mg
Carbohydrate Servings 1

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