This salad is a must make for meal-prepping 🥗
This is the ultimate healthy meal prepper’s dream. It’s an incredibly flavor-packed and nutritious dish that feels like a "cheat meal" without the heavy calories. The combination of juicy, charred chicken with a crisp, classic Greek salad is a winner, but the real star is the house-made feta vinaigrette.
Greek Salad With Grilled Chicken Recipe
The Ingredients
For the Feta Vinaigrette
* 1/4 cup Extra Virgin Olive Oil
* 1 tbsp Dijon mustard
* Juice of 1 1/2 fresh lemons
* Garlic herb seasoning (to taste)
* Salt (to taste)
* A couple of generous dashes of brine from the pepperoncini jar
* A couple of dashes of Red Wine Vinegar
* Crumbled Feta cheese (about 1/4 cup)
For the Greek Salad Base
* 2 mini cucumbers, sliced
* tomatoes
* Red onions (to taste)
* Chopped pepperoncinis
* Chopped fresh parsley
For the Chicken
* Chicken breasts
* Olive oil
* Salt
* Grilled chicken seasoning
* Lemon juice
Step-by-Step Instructions
1. Emulsify the Dressing
In a small bowl or glass measuring cup, whisk together the olive oil, Dijon mustard, lemon juice, red wine vinegar, and pepperoncini brine. Season with the garlic herb blend and salt. Once the dressing is well-combined and slightly thickened, stir in the crumbled feta cheese. Set this aside to let the flavors meld.
2. Prep the Salad Base
Wash and chop the cucumbers and Roma tomatoes. Finely dice the red onion and chop the pepperoncinis and fresh parsley. Combine all these vegetables in a large mixing bowl and toss them lightly so the colors are evenly distributed.
3. Season and Grill the Chicken
Pat the chicken breasts dry and coat them lightly with olive oil. Season both sides generously with salt and your favorite grilled chicken seasoning. Grill over medium-high heat for about 5–7 minutes per side until the internal temperature reaches 165°F. Once finished, give the chicken a fresh squeeze of lemon juice and let it rest for at least 5 minutes before slicing.
4. Assemble and Toss
Slice the rested chicken into bite-sized pieces. Add the chicken to the bowl with the vegetables. Pour the feta vinaigrette over the top and toss everything together thoroughly until every leaf and vegetable is coated in the dressing. Serve immediately while the chicken is still warm for the best contrast.
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