Greek Chopped Salad

This Greek Chopped Salad recipe is loaded a variety of fresh organic vegetables, marinated grilled chicken, hardboiled eggs and it’s all tossed in a delicious Greek salad dressing.  

This chopped Greek salad is a fresh and delicious salad that your whole family will love! 

Greek Chicken Salad Ingredients

I love everything about the combo of Greek salad ingredients and flavors in this salad! You’re probably wondering what the heck hard-boiled eggs are doing in a Greek salad recipe.  Right?  So here’s my thinking.  I added chicken and hardboiled eggs to this salad and omitted the standard chickpeas and pita bread so it’s more substantially filling.  

• Chicken breasts 
• Romaine lettuce
• Cucumber
• Cherry tomatoes
• Red onion 
• Kalamata olives
• Peperoncini
• Fresh mint
• Hard boiled eggs
• Feta cheese (add more if you love Feta)

Find the printable recipe with measurements below.

How to Make Chopped Greek Salad

This Greek salad recipe comes together in about 20 minutes start-to-finish.

• Make Vinaigrette. Whisk the vinaigrette ingredients together. 
• Marinate Chicken. Marinate and grill the chicken.
• Boil Eggs. Boil and peel the eggs.
• Toss Salad. Add all of the salad ingredients to a large bowl, except the chicken, and toss.
• Dress Salad. Drizzle the salad dressing around the inside of the bowl and fold the salad ingredients into the dressing until evenly coated.
• Add Chicken. Arrange the chicken slices on the salad, or toss in salad.
• Add More Cheese. Sprinkle with extra Feta if desired.

What makes this salad really shine is the Greek salad dressing.  That’s with any salad though, right?  A good homemade salad dressing recipe makes or breaks a bowl of fresh leafy greens and it can turn even the most pickiest veggie avoidant personality into a salad grazer.  

Looking for More Healthy Salad Recipes to Make?

• Italian Chopped Salad
• Mexican Salad Recipe
• BBQ Chicken Chopped Salad
• Chicken Avocado Chopped Salad
• Fried Chicken Salad
• Grilled Salmon Salad

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Yield: 6 servings

Greek Chopped Salad

Prep Time 30 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 1 hour 15 minutes

This cobb-style Greek Chopped Salad is loaded with Romaine lettuce, grilled chicken, cherry tomatoes, cucumber, red onion, kalamata olives, peperoncini, fresh mint, Feta, and hardboiled eggs all tossed in a tasty vinaigrette.  

Ingredients

For The Vinaigrette

• 1/2 cup red wine vinegar
• 1 garlic clove, peeled and grated
• 1 teaspoons dried oregano
• 1/2 teaspoon dried Italian seasoning
• 1/8 teaspoon red pepper flakes
• 2 teaspoons Dijon mustard
• 1 cup olive oil
• 1/3 cup Parmesan cheese, finely grated
• Pinch of salt and pepper to taste

For The Marinade

• 1/4 cup extra-virgin olive oil
• juice of 1 large lemon (about 1/4 cup)
• 2 teaspoons dried parsley
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 2 cloves garlic, smashed and minced
• pinch of salt and freshly ground black pepper

For the Salad

• 4 chicken breasts (about 1 pound)
• 1 large head Romaine lettuce, rinsed, spun dried, and chopped
• 1 large cucumber, diced
• 1 cup cherry tomatoes, sliced in half
• 1/2 red onion , peeled, thinly sliced, and soaked in water until added to the salad (pat onions dry before adding to salad)
• 1/2 cup pitted Kalamata olives
• 1/2 cup peppercini
• 1/2 cup packed fresh mint, larger leaves chopped
• 4 hard boiled eggs, peeled and cut in half
• 1/4 cup Feta cheese (add more if you love Feta)

Instructions

For the Vinaigrette

1. Whisk the ingredients (except Parmesan cheese) together in a bowl or add ingredients to a mason jar, seal the lid and shake vigorously to blend well. You can also all all of the ingredients to a blender and blend until the ingredients are well incorporated. Whisk in the grated Parmesan cheese just before tossing your saladFor the Marinade

For the Marinade

1. In a large shallow glass bowl, whisk together all of the marinade ingredients.
2. Add the chicken to the bowl and arrange so all of the chicken is coated well. Put plastic wrap over the top of the bowl.
3. Refrigerate for 20-30 minutes.
4. While the chicken marinates, prepare the vinaigrette and toss the salad ingredients in a large serving bowl.

For the Salad

1. To grill the chicken, heat a grill (indoor or outdoor) over medium high heat.  Brush the grill with olive oil.  Grill chicken on both sides until browned and completely cooked through.
2. Allow chicken to rest for a few minutes before slicing.
3. Add all of the salad ingredients to a large bowl.  Toss well to combine.
4. Drizzle the salad dressing around the inside of the bowl, and fold the salad ingredients into the dressing until lightly coated.
5. Arrange the chicken slices on the salad.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 696Total Fat: 57gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 44gCholesterol: 203mgSodium: 434mgCarbohydrates: 13gFiber: 2gSugar: 8gProtein: 33g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.