Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette.

by
Greek chicken salad with chopped vegetables and lemon tahini vinaigrette
Jump to Recipe·Print Recipe

Why Make This Recipe

This Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette is a delicious and healthy meal that fits perfectly into your busy lifestyle. It combines fresh vegetables, tender chicken, and a zesty dressing that brings everything together. Plus, it’s customizable, allowing you to add your favorite ingredients or adjust it to your taste. This salad is not just filling; it is colorful and offers a wonderful blend of flavors that excite your palate.

How to Make Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

Ingredients:

  • 1 pound boneless skinless chicken breasts, cut into bite-size chunks
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon smoked paprika
  • 1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)
  • 1 small shallot, chopped
  • 2 cloves garlic, minced or grated
  • Zest and juice of 1 lemon
  • Red pepper flakes
  • Kosher salt and black pepper
  • 1 cup finely torn ciabatta bread
  • 6 cups shredded romaine lettuce
  • 1 (14 ounce) can chickpeas, drained
  • 1 cup cherry tomatoes, halved
  • 2 Persian cucumbers, chopped
  • Feta cheese, fresh herbs, mixed olives, and diced avocado, for serving
  • 1/4 cup extra virgin olive oil (for vinaigrette)
  • Juice of 2 lemons (about 1/3 cup lemon juice)
  • 2 tablespoons red wine or balsamic vinegar (for vinaigrette)
  • 2 tablespoons tahini
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • Kosher salt and black pepper (to taste)

Directions:

  1. In a bowl, combine the chicken, 2 tablespoons olive oil, balsamic vinegar, smoked paprika, oregano, shallots, garlic, lemon juice, lemon zest, red pepper flakes, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.
  2. Meanwhile, make the croutons. Heat the remaining olive oil in a small skillet over medium heat. When the oil shimmers, add the torn bread and a pinch of red pepper flakes. Cook, stirring occasionally until golden and toasted on all sides, about 5 minutes. Remove from the heat and season with salt. Set the croutons aside.
  3. In a large salad bowl, combine all the chopped salad ingredients: romaine lettuce, chickpeas, cherry tomatoes, cucumbers, and any other desired ingredients. Gently toss to mix.
  4. To prepare the vinaigrette, combine all the vinaigrette ingredients in a glass jar or measuring cup. Shake or whisk until fully combined. Taste and adjust with salt and pepper. If needed, thin the vinaigrette with 2-3 tablespoons of water.
  5. Heat the same skillet used for the croutons over medium-high heat. Add the marinated chicken in a single layer and cook, stirring occasionally, until the chicken is cooked through, about 5-10 minutes.
  6. To the salad, add the cooked chicken, croutons, and drizzle with the vinaigrette. Gently toss to combine. Serve the salad immediately.

How to Serve Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

Serve the salad in large bowls or plates. You can top it with additional feta cheese, fresh herbs, and olives to enhance the presentation and flavor. Pair it with crusty bread or serve it alongside a light soup for a complete meal.

How to Store Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

To store the salad, keep the chicken and vinaigrette separate from the salad ingredients to maintain freshness. Place the salad in an airtight container in the refrigerator for up to two days. When you’re ready to eat, add the chicken, croutons, and dressing, then mix well before serving.

Tips to Make Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

  • Marinate the chicken longer for more flavor.
  • Use a variety of vegetables such as bell peppers or radishes for added crunch.
  • Experiment with different types of cheese, like goat cheese or mozzarella, if feta is not available.

Variation

You can easily customize this salad by adding or substituting ingredients. Consider adding grilled shrimp, using quinoa instead of chickpeas, or tossing in avocado for a creamier texture.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the chicken and vinaigrette in advance. Just keep everything separate until you’re ready to serve to prevent the salad from getting soggy.

2. Is this salad gluten-free?
To make this salad gluten-free, replace ciabatta croutons with gluten-free bread or skip the croutons altogether.

3. Can I use frozen chicken for this recipe?
Yes, but it’s best to thaw the chicken completely before marinating and cooking to ensure even cooking and flavor absorption.

Print

Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

Print Recipe

A delicious Greek salad featuring tender chicken, fresh vegetables, and a zesty lemon tahini dressing, perfect for a healthy meal.

  • Author: Alexandra Roa
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Cooking
  • Cuisine: Greek
  • Diet: Gluten-Free

Ingredients

Scale
  • 1 pound boneless skinless chicken breasts, cut into bite-size chunks
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon smoked paprika
  • 1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)
  • 1 small shallot, chopped
  • 2 cloves garlic, minced or grated
  • Zest and juice of 1 lemon
  • Red pepper flakes
  • Kosher salt and black pepper
  • 1 cup finely torn ciabatta bread
  • 6 cups shredded romaine lettuce
  • 1 (14 ounce) can chickpeas, drained
  • 1 cup cherry tomatoes, halved
  • 2 Persian cucumbers, chopped
  • Feta cheese, fresh herbs, mixed olives, and diced avocado, for serving
  • 1/4 cup extra virgin olive oil (for vinaigrette)
  • Juice of 2 lemons (about 1/3 cup lemon juice)
  • 2 tablespoons red wine or balsamic vinegar (for vinaigrette)
  • 2 tablespoons tahini
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • Kosher salt and black pepper (to taste)

Instructions

  1. In a bowl, combine the chicken, 2 tablespoons olive oil, balsamic vinegar, smoked paprika, oregano, shallots, garlic, lemon juice, lemon zest, red pepper flakes, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.
  2. Meanwhile, make the croutons by heating the remaining olive oil in a skillet over medium heat. Add the torn bread and a pinch of red pepper flakes. Cook until golden and toasted, about 5 minutes. Season with salt and set aside.
  3. In a large salad bowl, combine romaine, chickpeas, cherry tomatoes, cucumbers, and any other desired ingredients. Gently toss to mix.
  4. To prepare the vinaigrette, combine all vinaigrette ingredients in a jar or measuring cup and shake or whisk until fully combined. Adjust with salt and pepper as needed.
  5. Heat the skillet used for croutons over medium-high heat. Add marinated chicken and cook until fully cooked, about 5-10 minutes.
  6. Add cooked chicken and croutons to the salad and drizzle with vinaigrette. Toss to combine and serve immediately.

Notes

For added flavor, marinate the chicken longer and try different vegetables or cheeses as desired.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 6g
  • Sodium: 350mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 8g
  • Protein: 30g
  • Cholesterol: 75mg

Keywords: Greek salad, chicken salad, healthy recipe, salad dressing

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!