Greek Salad with Chicken

Greek Salad with Chicken

Recommended by United Hospital Center Dietitians

Courtesy of USDA MyPlate

A colorful salad loaded with lettuce, cucumbers, tomatoes, onions, and olives topped with chicken and a creamy yogurt dressing.


  • For the dressing:
  • 1/2 cup Greek yogurt, fat-free
  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 1 clove garlic
  • 1 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • For the salad:
  • 1 head romaine lettuce
  • 1/2 cup cherry tomatoes, cut in half
  • 1 cucumber, diced
  • 1/4 cup red onion, sliced
  • 1/4 cup black olives, cut in half
  • 1 cup cooked chicken breast, cubed
  • 1/4 cup feta cheese, crumbled


  1. To make the dressing, add Greek yogurt, lemon juice, olive oil, garlic, oregano, salt, and pepper to a small bowl. Mix well to combine.
  2. Cover dressing and refrigerate for at least 1 hour.
  3. Wash lettuce and tear into bite-sized pieces. Place in large salad bowl and add tomatoes, cucumbers, red onion, olives, and chicken.
  4. Sprinkle with feta cheese.
  5. Top with yogurt dressing and enjoy.

Nutrition per serving

  • Calories: 173
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Cholesterol: 42 mg
  • Sodium: 522 mg
  • Carbohydrates: 12 g
  • Fiber: 6 g
  • Sugar: 5 g
  • Protein: 18 g

Makes 4 servings

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