5 Minute Greek Salad with Chicken Fresh and Filling

Name: 5 Minute Greek Salad with Chicken Fresh and Filling
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 pound boneless skinless chicken breast; 1 tablespoon olive oil; 1 half teaspoon salt; 1 quarter teaspoon black pepper; 4 cups mixed baby greens; 1 cup grape tomatoes halved; 1 cup sliced cucumber; 1 bell pepper sliced into rings; 1 quarter cup kalamata olives pitted; 1 quarter cup crumbled feta cheese; For the dressing:; 3 tablespoons olive oil; 1 and 1 half tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 small garlic clove finely minced; 1 quarter teaspoon dried oregano; 1 quarter teaspoon salt; 1 eighth teaspoon black pepper

By anna Boncoeur On September 25, 2025

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When the afternoon slump hits, or you just need a dinner that feels like sunshine but takes almost no effort, you need a recipe that truly delivers. That’s exactly why I’m sharing my absolute favorite: the Greek Salad with Chicken Fresh and Filling. Seriously, this isn’t just a pile of lettuce; it’s a hearty, satisfying meal that proves healthy eating doesn’t have to be boring or take forever!

I’m Anna, and I live for simple, flavorful chicken recipes that make my everyday cooking feel joyful instead of like a chore. I’ve tested countless weeknight meals, and this salad always wins because it’s packed with protein and vibrant veggies. It comes together faster than ordering takeout, which is the kind of magic I love sharing with busy home cooks like you.

Why This Greek Salad with Chicken Fresh and Filling Works for You

If you’re tired of sad desk lunches that leave you hungry an hour later, this recipe is your answer. We’re talking about a main course that clocks in at just 30 minutes total time—prep and cook included! That speed is achieved because we treat the chicken simply and use fresh, crisp ingredients.

I focus on making sure every component counts, so you get that huge satisfaction factor without hours of work. This Greek Salad with Chicken Fresh and Filling is built on quality ingredients that *work* together, making it a true Mediterranean powerhouse meal that you’ll keep coming back to all summer long.

Table Of content

Gathering What You Need for Greek Salad with Chicken Fresh and Filling

Okay, let’s get organized! The secret to making this salad in 30 minutes is having everything measured out before the chicken even hits the pan. Trust me on this one; chopping while you’re waiting for things to cook just leads to chaos. We need to make sure we have all the components for the chicken, the salad base, and that bright, zesty dressing.

Here is exactly what you should grab before you start. I’ve laid it out clearly so you can see what needs to be cooked and what just needs chopping!

Specific Ingredient Measurements

For a satisfying four servings, you need precision. Don’t skimp on the feta—that salty bite is crucial!

Component	Amount	Notes
Chicken Breast	1 pound	Boneless, skinless
Mixed Baby Greens	4 cups	Your favorite base
Grape Tomatoes	1 cup	Halved
Cucumber	1 cup	Sliced
Bell Pepper	1	Sliced into rings
Kalamata Olives	1/4 cup	Pitted
Feta Cheese	1/4 cup	Crumbled

And for that amazing dressing that ties the whole Greek Salad with Chicken Fresh and Filling together:

Olive Oil (for dressing): 3 tablespoons
Red Wine Vinegar: 1 and 1/2 tablespoons
Dijon Mustard: 1 teaspoon
Garlic Clove: 1 small, finely minced
Dried Oregano: 1/4 teaspoon
Salt and Pepper: 1/4 tsp salt, 1/8 tsp pepper

Equipment Required

You don’t need fancy gadgets for this! Just your standard kitchen workhorses. Make sure your skillet is ready for that quick sear.

Medium Skillet: For cooking the chicken perfectly.
Small Bowl and Whisk: Essential for emulsifying the dressing until it’s smooth.
Cutting Board and Sharp Knife: For prepping all those colorful vegetables.
Serving Bowls: You’ll need four bowls ready to go for assembly!

Step-by-Step Preparation of Greek Salad with Chicken Fresh and Filling

This is where the magic happens, and remember, we are keeping things moving! Since the total time is only 30 minutes, we have to multitask a little bit. I usually start the chicken first, and while it’s cooking and resting, I whip up the dressing and chop the veggies. Efficiency is the key to a happy weeknight!

Cooking the Perfectly Juicy Chicken

First things first: let’s get that protein cooked. Heat your skillet over medium heat—you want it hot enough to sear but not so hot it burns the outside while the inside is raw. Add just a tablespoon of olive oil to coat the bottom nicely.

Take your one pound of boneless, skinless chicken breasts and season them up! Don’t be shy with the salt and pepper—about a half teaspoon of salt and a quarter teaspoon of pepper works wonders here. Lay them gently in the hot pan.

Now, be patient! Cook them for about 6 to 7 minutes on one side until they are beautifully golden brown. Flip them over and repeat on the other side. The absolute most important thing here is temperature. You must cook them until they hit 165°F (74°C) internally. Use that meat thermometer! If you don’t, you risk dry chicken or, worse, unsafe food.

Once they hit 165°F, pull them immediately out of the pan and put them on a clean cutting board. Here’s my non-negotiable step: let the chicken rest for a full 5 minutes. If you slice it right away, all those lovely juices run out onto the board, and you’re left with cardboard. Resting lets the juices redistribute, keeping the meat tender. After resting, slice them against the grain into strips.

Crafting the Flavorful Dressing

While the chicken is resting, we make the dressing—this is super fast! Grab a small bowl. We’re using 3 tablespoons of olive oil and 1 and a half tablespoons of red wine vinegar. Next, add that teaspoon of Dijon mustard; it helps everything stick together nicely. Then, toss in your finely minced small garlic clove—make sure it’s really fine so you don’t get a huge chunk of raw garlic!

Sprinkle in the quarter teaspoon of dried oregano, plus the salt and pepper for the dressing. Now, just whisk! Whisk it vigorously until it looks smooth and slightly thickened—that means the oil and vinegar have emulsified. It should smell bright and tangy. Set it aside; it’s ready when the chicken is ready.

Assembling Your Greek Salad with Chicken Fresh and Filling

Time to build this masterpiece! Grab your four serving bowls. Start with the base: divide those 4 cups of mixed baby greens evenly among the bowls. This layer is the soft landing pad for everything else.

Next, distribute your colorful toppings. Add the halved grape tomatoes and the sliced cucumbers. Then scatter in your sliced bell pepper rings and the pitted Kalamata olives. These veggies look so good together!

Sprinkle the crumbled feta cheese over the top of the vegetables. Now, lay those warm, juicy sliced chicken strips right on top of the salad. Finally, drizzle that bright dressing all over everything. If you like your salad already mixed, go ahead and toss it lightly right before serving. But honestly, I love seeing all the layers before I dig in!

Tips for Success with Your Greek Salad with Chicken Fresh and Filling

We all want that perfect bite every time, right? Making this Greek Salad with Chicken Fresh and Filling is simple, but a few little tricks I’ve picked up over the years turn a good salad into a fantastic one. It’s all about respecting the ingredients and working smart when time is short.

Maximizing Chicken Tenderness

I know it feels like an extra step when you’re hungry, but seriously, don’t skip the resting period for the chicken! When meat cooks, the muscle fibers tighten up and squeeze out all the moisture. If you cut it immediately, that juice spills onto your cutting board. Letting it rest for five minutes allows those fibers to relax and reabsorb that liquid, which is the secret to keeping your chicken strips super juicy and tender in the salad.

Ingredient Prep for Quick Assembly

The biggest time saver here is prep timing. While your skillet is heating up and the chicken is cooking (for those 12 to 14 minutes total), that is your designated chopping time! Don’t just stand there waiting! While the chicken sears, chop your tomatoes, slice your cucumber, and mince that garlic for the dressing. By the time the chicken is resting, all your salad components should be ready to go, making the final assembly lightning fast.

Storing and Reheating Your Greek Salad with Chicken Fresh and Filling

If you’re making this hearty salad for meal prep, you’re smart! Leftovers are fantastic, but we have to be strategic about how we store them, or you’ll end up with a mushy, sad lunch the next day. The key to keeping that crunch and freshness is separation. Don’t mix everything until you are ready to eat!

This salad keeps well for about three days if you follow my storage rules. Here’s a quick guide for keeping your leftovers tasting almost as good as the fresh batch:

Component	Storage Method	Shelf Life (Approx.)
Cooked Chicken Strips	Airtight container in the fridge	3-4 days
Chopped Vegetables (Cucumber, Pepper, Tomato)	Separate container, slightly drier than the greens	3 days
Greens and Feta	Airtight container, maybe a paper towel to absorb condensation	2-3 days
Dressing	Sealed jar in the fridge	Up to a week

Best Practices for Storing Components Separately

I cannot stress this enough: keep the dressing away from everything else! If you pour that tangy mixture over your greens even an hour early, the acid starts breaking down the lettuce structure, and goodbye, crispness. Store the dressing in a small, tightly sealed jar in the fridge door.

When you’re ready to eat your leftovers, place your greens and veggies into your bowl first. Then, top with the cold, sliced chicken and a sprinkle of feta. Only then should you drizzle on your dressing. If the chicken seems a bit cold, you can microwave just the chicken strips for about 30 seconds, but honestly, this salad is fantastic cold!

Frequently Asked Questions About This Greek Salad with Chicken Fresh and Filling

I get so many questions about tweaking this recipe because everyone wants to make it their own while keeping that satisfying, filling lunch vibe. It’s so versatile! Here are the top things people ask me when they are planning their meal prep for the week.

Can I Use Different Protein Sources in This Greek Salad with Chicken Fresh and Filling?

Absolutely! While this recipe shines with juicy chicken, you can easily swap it out. If you want a vegetarian option that is still incredibly hearty, chickpeas or lentils work wonderfully. Just drain and rinse a can of chickpeas, toss them with a little olive oil and oregano, and toss them in the skillet for a few minutes to warm them up before adding them to the salad. Salmon is another amazing *filling* alternative if you prefer seafood. Just make sure whatever protein you choose is cooked safely!

How Far in Advance Can I Prep the Vegetables?

This is key for busy cooks! You can definitely chop the firmer vegetables—the cucumber and the bell peppers—a day ahead of time. Store them in separate containers in the fridge. They hold their crunch really well. Tomatoes are best chopped the same day you assemble the salad, as they tend to weep a bit of juice overnight, which we want to avoid for maximum freshness.

The mixed greens are the most delicate, so only wash them right before you plan to assemble the salad, or if you wash ahead, dry them *extremely* well using a salad spinner. Remember, keeping the components separate until the last minute is how you guarantee a truly fresh salad!

Understanding the Nutrition in Your Greek Salad with Chicken Fresh and Filling

It’s easy to assume that a big, satisfying salad like this is loaded with hidden calories, but I wanted to show you that this recipe is actually a powerhouse of lean protein! Knowing what you’re eating helps keep you on track, whether you’re aiming for high protein or just watching your overall intake. Remember, these numbers are just estimates based on the ingredients listed above, so if you add extra feta (which I sometimes do!), the numbers will shift a tiny bit.

I put this together so you can see clearly why this is such a balanced meal, perfect for fueling lunch or a light dinner.

Estimated Nutritional Breakdown Per Serving

Based on four equal servings, here is the snapshot of what you are getting from this delicious Greek Salad with Chicken Fresh and Filling:

Nutrient	Amount (Estimated)
Calories	430
Protein	40g
Fat	24g
Carbohydrates	12g

See that protein number? Forty grams is fantastic! That’s what makes this salad so incredibly filling and keeps you satisfied until your next meal. It’s proof that simple cooking with fresh ingredients can lead to amazing nutritional results without any complicated measuring or weird substitutes. Enjoy knowing you’re eating something delicious *and* fueling your body right!

Share Your Delicious Greek Salad with Chicken Fresh and Filling Experience

I pour my heart into developing these simple recipes, and nothing makes me happier than hearing that one of my meals has made your busy week a little easier and a lot more flavorful. This Greek Salad with Chicken Fresh and Filling is one of my go-to meals, and I truly hope it becomes one of yours too!

So, now it’s your turn! Did you try this recipe? Maybe you swapped the feta for goat cheese, or perhaps you doubled the olives because you’re obsessed like me. I want to know what you thought!

Please leave a rating below—that little star system helps other busy cooks find this recipe quickly. Tell me in the comments how it worked for your family, especially if you managed to get it on the table in under 30 minutes! Don’t forget to snap a picture of your beautiful, vibrant salad and share it with me on social media. Seeing your colorful creations truly makes my day and keeps me inspired in the kitchen! You can also find more inspiration on my Pinterest page!