Greek Style Chicken Salad

This is probably my new favorite go-to food prep recipe. I made it, tried it, and instantly wished I made a bigger batch. Chicken salads are so good to have for a quick meal or snack. I have been making a different kind for the last few weeks and although they take a little prep up front, I never regret doing it. If you eat dairy I recommend topping it off with some feta cheese.

 

 

Meal Ideas

• I add my crispy roasted chickpeas to this and it was perfect!

• Place this on top of some spinach or kale and enjoy a nutrient dense salad.

• Eat as a satisfying snack.

Greek-Style Chicken Salad

 Ingredients:

Chicken Breasts

• 1.5lb Chicken Breasts

• Sea Salt

• Smoked Paprika

• 1T Avocado Oil/Grass-fed Butter/Ghee

Greek-Style Mayo

• 1/2 cup Avocado Oil Mayo (I like this brand and this brand.)

• 2T fresh Parsley, chopped

• 1T dried Oregano

• 1/2T dried Dill

• Juice of 1 Lemon (about 2-3T)

• 2 cloves Garlic, minced

• Sea Salt and Black Pepper

Other Ingredients to Mix in

• 1 can Organic Artichokes, drained and chopped

• 1/3 cup Kalamata Olives, chopped

• 1 medium Cucumber, chopped

• 5oz or 1/2 a pint Cherry Tomatoes, cut in half

• 1/4 of a Red Onion, chopped

Instructions:

1. Preheat oven to 350 degrees. Melt avocado oil/butter/ghee in a large pan over medium-high heat.

2. Rub sea salt and smoked paprika on each chicken breast. Once pan is hot enough, add chicken breast to pan and cook for 2-3 minutes. The goal is to have a nice sear on the outside of the chicken breasts. Flip and repeat on the other side.

3. Once you are done searing the chicken, put pan in oven for 20 minutes.

4. While the chicken is cooking, mix all ingredients for the Greek-style mayo together in a small bowl.

5. Time to chop your veggies, artichokes, and olives. Chop these up and place in a large bowl.

6. When your chicken is done, let it rest for at least 5-10 minutes. This will keep the moisture and also avoid mixing hot chicken with cold ingredients. You don’t want to do that.

7. Once the chicken has cooled, chop it up into small piece. Then add all of your ingredients in a large bowl and mix with a spoon until the mayo is evenly covering all ingredients.

8. Store in a glass container in the fridge.

If you make this recipe please let me know how it went! You can find me on Instagram and Facebook @amandamontalvord. Or email me amandamontalvord@gmail.com.

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