Greek Chickpea Chicken Salad - Ambitious Kitchen

Greek chickpea chicken salad in a mason jar with labels next to each ingredient

We’re here to rejoice week 2 of the #AKSaladChallenge. Last week we made the fantastic a south of the border Southwest Chicken Salad and today we’ve got a greek impressed salad.

In my opinion, you'll be able to by no means ever move wrong with a Greek Salad.

Here’s what involved on this one:

Greek marinated chicken.

Salty, creamy feta.

Red onion.

Fiber-packed chickpeas.

Crunchy cucumber.


A gentle, easy do-it-yourself greek French dressing.

Chickpeas, kalamata olives, feta, cucumber, red pepper, red onion, chicken and romaine lettuce on a marble board


+If you’re vegetarian, no worries! Simply swap chicken for 1 can of chickpeas or add tofu.

+I’ve additionally incorporated directions on tips on how to bake your chicken as a substitute of grill it in the notes section under.

Greek chickpea chicken salad in a mason jar with a title underneath

Greek chickpea chicken salad in a glass container

Layer the salad up in large mason jars or throw it in meal prep containers for an on the move lunch or dinner. ENJOY! xo.

Want extra salads like this one? Try those!

Balsamic Chicken Berry Quinoa Salad

Southwest Chicken Salad with Chipotle Greek Yogurt Dressing

Thai Chicken Quinoa Salad with Peanut Dressing

Greek Chickpea Chicken Salad

5 from 3 votes

Prep Time 15 mins

Cook Time 15 minutes

Total Time 30 minutes

Healthy Greek Chickpea Chicken Salad loaded with chickpeas, grilled chicken, feta, kalamata olives, pink onion, tomato and a selfmade gentle greek dressing. This light and easy salad includes mediterranean flavors that infuse beautifully in combination. Toss it all in combination in a bowl, layer in a mason jar or installed meal prep packing containers for the week!

  • For the greek chicken marinade:
  • 1 pound boneless skinless chicken breast
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • Freshly floor black pepper
  • For the Greek dressing:
  • ¼ cup red wine vinegar
  • 3 tablespoons further virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dijon mustard
  • ½ teaspoon dried oregano
  • Salt and pepper, to taste
  • For the salad:
  • 2 roma tomatoes, diced
  • 1/2 cup cucumber, diced
  • 1 (15 ounce) can chickpeas, rinsed and tired
  • ¼ cup diced purple onion
  • 1/3 cup kalamata olives
  • 1/4 cup feta crumbles
  • 2-3 cups chopped romaine
  1. Add chicken and marinade substances to a large ziploc bag. Marinate chicken for 20 minutes to 1 hour.

  2. Next, chop your entire components in your salads.

  3. While you are marinating your chicken, make your balsamic dressing: Add all substances for the dressing to a small bowl and whisk till neatly-blended.

  4. Once ready to cook dinner chicken, preheat grill to medium prime warmth. Lightly oil the grate. Grill chicken breasts for 6-8 mins consistent with facet, or until juices run transparent and chicken is now not crimson. Once chicken has cooked, transfer to a cutting board and dice into chunk sized items.

*To make vegetarian: sub 1 cup chickpeas or 1 package of additional company tofu, cubed

To bake the chicken as a substitute of grill: Bake chicken breasts on a greased baking sheet at 400 degrees F for 20-25 mins or till chicken is no longer red and juices run clear.


Servings: Four mason jar salads

Serving dimension: 1 mason jar salad

Calories: 418kcal

Fat: 21.5g

Saturated fat: 2.9g

Carbohydrates: 28.7g

Fiber: 6.4g

Sugar: 5.6g

Protein: 33.2g

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