Olypian Greek Chicken Salad
A vibrant Greek-inspired chicken salad featuring fresh vegetables, feta cheese, olives, and a tangy herb vinaigrette, perfect for a light, flavorful meal or lunch.
Ingredients
- 12.5 oz. can Valley Fresh white chicken in water, drained ⓘ
- 1 tomato, diced ⓘ
- 1/2 cup diced, unpeeled cucumber ⓘ
- 1/2 cup diced zucchini ⓘ
- 1/4 cup chopped onion
- 6 pitted, ripe olives, cut in half ⓘ
- 2 Tbsp. crumbled Feta cheese ⓘ
- 1/4 cup fat-free herb vinaigrette or similar dressing ⓘ
- 1/8 tsp. garlic powder (optional) ⓘ
- romaine lettuce ⓘ
- dash of pepper ⓘ
Instructions
- Combine the drained chicken, diced tomato, cucumber, zucchini, chopped onion, and halved olives in a bowl.
- Blend together the herb vinaigrette and garlic powder.
- Pour the dressing over the chicken and vegetables; toss to coat evenly.
- Serve chilled on a bed of romaine lettuce, garnished with crumbled feta cheese and a dash of pepper.
- Refrigerate leftovers.
Tips & Substitutions
For added flavor, consider substituting the fresh vegetables with roasted ones, such as bell peppers or asparagus. If you're low on Feta cheese, crumbled goat cheese works well too. You can also use leftover rotisserie chicken for convenience. Adjust the garlic powder to your taste; if you prefer a stronger garlic flavor, feel free to add more.
Serving Suggestions
This salad is delightful served chilled as a light lunch or dinner. Pair it with warm pita bread or a side of hummus for a complete Mediterranean meal. It also works well alongside grilled meats or as a side dish for Chicken Breast Medallions. For a heartier option, consider serving it with a side of pasta.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crunch of the vegetables, avoid adding the dressing until ready to eat. If reheating, do so gently in the microwave, but keep in mind that fresh vegetables are best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Olypian Greek Chicken Salad contains roughly 544 calories, with 22g protein, 42g carbohydrates, and 32g fat. It is an excellent source of vitamin C (58% of the Daily Value), protein (44% of the Daily Value), and vitamin A (27% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1074mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients and store them separately from the dressing. Combine them just before serving to keep the vegetables fresh and crisp. This way, you can enjoy the salad for a quick meal throughout the week.
What can I substitute for the chicken?
If you're looking for a vegetarian option, consider using chickpeas or white beans instead of chicken. They will add protein and texture while complementing the other ingredients. Additionally, for a more substantial dish, grilled shrimp can be a delicious alternative.
How can I make this salad more filling?
To make the salad more filling, add cooked quinoa or couscous for extra fiber and protein. You can also include sliced avocado or nuts, such as almonds or walnuts, for added richness and crunch. This will transform the salad into a more substantial meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).