Greek Chicken Salad

Greek Chicken Salad

Want to eat a restaurant-style salad at home? This Greek Chicken Salad is packed full of flavor and easily meets the goal of making half your plate veggies with the lettuce, tomatoes and cucumbers.

  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    about 2 heaping cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    about 2 heaping cups
  • Amount per serving Calories 340

  • Total Fat 20g
    • Saturated Fat 4g
  • Cholesterol 65mg
  • Sodium 390mg
  • Total Carbohydrate 16g
    • Dietary Fiber 4g
    • Total Sugars 3g
  • Protein 25g
  • Potassium 540mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1/2 Starch, 3 Lean protein, 3 Fat



  • romaine lettuce (9-ounce)
    1 package
  • medium cucumber (peeled and diced)
  • roma (plum) tomatoes (diced)
  • kalamata pitted olives (cut in half)
  • small red onion (thinly sliced)
  • crumbled feta cheese (reduced-fat)
    1/4 cup
  • cooked chicken (diced)
    2 cup
  • baked whole wheat pita chips (about 1 1/2 ounces)
  • red wine vinegar
    1/4 cup
  • olive oil
    3 tbsp
  • Dijon mustard
    1/4 tsp
  • dried oregano
    1/2 tsp
  • black pepper
    1/8 tsp


  1. In a medium bowl, mix together all salad ingredients except the pita chips.

  2. In a small bowl, whisk together the dressing ingredients.

  3. Pour the dressing over the salad and toss to coat.

  4. Enjoy the pita chips on the side or break into bits and sprinkle over your salad for added crunch.

  5. DIY: Try making your own pita chips! Use 1 whole wheat pita (6 1/2" diameter or about 2 oz.). Cut the pita in half and cut then each half into quarters. Separate each piece for a total of 16. Place on rimmed baking sheet and spray lightly with olive oil nonstick spray. Turn over each piece and spray the other side. Bake at 375 degrees F for about 10 minutes or until crisp.