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Best Easy Loaded Greek Chicken Salad Meal Prep

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This easy loaded Greek chicken salad meal prep is the perfect solution for busy weeks. With marinated chicken, crunchy vegetables, briny olives, and creamy feta, it stays fresh for up to 4 days and tastes even better on day three.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon (15ml) red wine vinegar
  • 2 heads romaine lettuce, chopped
  • 1 large English cucumber, diced
  • 1 pint (about 300g) cherry tomatoes, halved
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup (about 80g) Kalamata olives, pitted
  • 1/2 cup (about 75g) feta cheese, crumbled
  • 1 medium green bell pepper, diced
  • 1/3 cup (80ml) extra virgin olive oil (for dressing)
  • 2 tablespoons (30ml) red wine vinegar (for dressing)
  • 1 tablespoon (15ml) fresh lemon juice (for dressing)
  • 1 teaspoon dried oregano (for dressing)
  • 1 teaspoon Dijon mustard (for dressing)
  • Salt and pepper to taste (for dressing)

Instructions

  1. In a large bowl, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, minced garlic, 2 teaspoons oregano, 1 tablespoon red wine vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper to make the marinade.
  2. Cut chicken breasts into 1-inch cubes and toss in the marinade until coated. Cover and refrigerate for at least 30 minutes (or overnight).
  3. While chicken marinates, wash and dry romaine lettuce thoroughly. Chop into bite-sized pieces and spin dry in a salad spinner.
  4. Dice cucumber, halve cherry tomatoes, slice red onion, and dice bell pepper. Keep each vegetable separate.
  5. Heat a large skillet over medium-high heat with a drizzle of olive oil. Add marinated chicken cubes in a single layer (do not crowd the pan). Cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Let rest for 5 minutes.
  6. While chicken rests, make the dressing: In a small bowl or mason jar, whisk together 1/3 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon oregano, 1 teaspoon Dijon mustard, and salt and pepper to taste.
  7. Assemble meal prep containers: Place romaine lettuce on the bottom. Add cucumber, tomatoes, red onion, bell pepper, and olives in separate sections. Top with cooked chicken cubes and sprinkle feta cheese over everything.
  8. Do not add dressing yet. Store dressing separately in small containers or mason jars. Seal containers tightly and refrigerate for up to 4 days. Add dressing just before eating.

Notes

For best results, keep dressing separate until serving. Pat chicken dry before marinating for better flavor absorption. Let chicken rest after cooking to retain juiciness. Store vegetables separately to prevent sogginess. Bowls stay fresh for up to 4 days. For vegetarian version, swap chicken for chickpeas or grilled halloumi. For dairy-free, omit feta or use plant-based alternative.

Nutrition

Keywords: Greek chicken salad, meal prep, healthy lunch, Mediterranean, chicken salad, easy meal prep, high protein, gluten-free

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