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Greek Chicken Salad + Rice Bowls

A vibrant and healthy dish featuring grilled chicken, fresh vegetables, creamy feta, and zesty dressing, served over quinoa or brown rice.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Greek, Mediterranean
Calories: 450

Ingredients
  

Protein and Grains
  • 2 pieces chicken breasts, grilled and sliced Season with salt, pepper, and oregano.
  • 2 cups cooked quinoa or brown rice Cook according to package instructions.
Vegetables
  • 1 cup cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted and halved
Cheese and Dressing
  • 1 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano Plus additional for seasoning.
  • to taste salt and pepper

Method
 

Preparation
  1. Begin by cooking the quinoa or brown rice according to package instructions. This should take around 15-20 minutes.
  2. While the grain cooks, season the chicken breasts with salt, pepper, and a sprinkle of dried oregano. Grill on medium heat for about 6-7 minutes per side until fully cooked and juices run clear. Once cooked, let it rest before slicing.
  3. In a large bowl, combine diced cucumbers, halved cherry tomatoes, thinly sliced red onion, and olives. Mix well!
Combining Ingredients
  1. Add the grilled chicken slices to the vegetable mixture along with crumbled feta cheese.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, remaining oregano, salt, and pepper to taste.
  3. Pour the dressing over the salad combo and toss gently to combine.
Serving
  1. Spoon the mixture over a bed of quinoa or brown rice in bowls and enjoy!

Notes

Ingredient substitutions: Swap out vegetables based on preference. Meal prep: Stores well in the fridge, leave out the dressing until ready to eat. Grilling tips: Can pan-sear chicken in a non-stick skillet if a grill is unavailable.