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Greek Chicken Chopped Salad

Active Time: 20 minutes
Total Time: 30 minutes
  • Low Carb/Paleo
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Why we love it:

Baking your own fresh pita chips and tossing the warm chicken with the cold lettuce is the key to the interesting taste in this salad. Packed with veggies and a rainbow of colors, temperatures, and textures makes it bright and healthy and filling.


  • 1 pound Chicken Breast
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Kosher Salt
  • 1 Lemon (zest and juice)
  • 14 cup Extra Virgin Olive Oil (plus another teaspoon or so, divided)
  • 1 15-ounce can White Beans
  • 3 Pitas (or flour tortillas)
  • 14 teaspoon Black Pepper (freshly cracked)
  • 1 head Romaine Lettuce
  • 12 head Red Cabbage
  • 1 English Cucumber
  • 1 Whole Tomato (whatever variety looks delicious)
  • 1 Red Bell Pepper
  • 4 ounces Feta Cheese
  • 12 teaspoon Honey
  • 12 teaspoon Dijon Mustard
  • 14 cup Cider Vinegar

Cooking Instructions

  • 2. CHICKEN

    You can dice the chicken to make it cook faster, or sear it whole for a sliced presentation. I like the way it tastes when sliced, but sometimes, time is most important. To go faster, dice the chicken into 1 inch cubes.

    Combine the dried oregano, garlic powder, salt, and the zest of the lemon in a small bowl. Toss the chicken with ½ of this mixture and set the rest aside. Heat a sauté or grill pan over medium-high heat and add a drizzle (about ½ teaspoon) of olive oil. When it's hot, add the chicken in one layer so it has some space between pieces, whether diced or full breast pieces.

    Sear on the first side until golden brown (about 3 - 4 minutes for cubed and up to 7 - 8 for the whole breast) - then carefully turn to sear the other sides. If the chicken sticks, don’t flip it yet and instead turn up the heat so it browns better and will release itself. Cook until the diced chicken is cooked through; but for a whole breast, move it into the oven and cook for about 15 - 19 minutes total depending on thickness.

    When cooked through, set aside.

  • 3. PITA + BEANS

    Open and drain the beans. Pat dry and place on one side of a baking sheet. Slice the pita into rough triangles or odd-square shapes. Place off to the other side, and drizzle with oil (about ½ teaspoon) and a pinch of salt and black pepper. Toss to coat. Bake for 5 - 8 minutes, tossing once or twice for even crisping, and remove when it’s crunchy and golden brown.

  • 4. SALAD

    Wash and dry lettuce; pat or spin dry. Slice lettuce. Remove the core from the cabbage and slice it thinly. Toss together in a large bowl.

    Dice the cucumber, tomato, and bell pepper. Crumble the feta. Add to the bowl.


    To the bowl with the reserved oregano mixture, add the lemon juice. Add honey, Dijon, black pepper and vinegar. Whisk to combine. Add ¼ cup of olive oil and whisk well until emulsified.

    Toss the salad with dressing. Add the beans and pita.

  • 6. SERVING

    Pile the tossed salad high in bowls and top with warm chicken.

Check out our new features!


    use GF pita or croutons, or omit and try adding sunflower seeds for crunch
    omit cheese
    shrimp, salmon, steak, sausages
  • FETA:
    blue cheese, fresh goat cheese, queso fresco
    change out at will here, use what’s in the fridge or what you enjoy
    combine with cabbage or not, use spring mix greens or whatever you have
    use your favorite prepared dressing

Prep Ahead & Use It Up

  1. Cook the chicken. Either serve cold or reheat for serving
  2. Crisp the beans and pita. Store pita at room temp and refrigerate beans. Rewarm both gently before serving if you like, cold is ok too
  3. Make the salad dressing 
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1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
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