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Greek Chicken Salad Meal Prep - Fresh, Bright, and Ready for the Week

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder (or 2 cloves garlic, minced)
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the salad: 1 large English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1 red bell pepper, diced
  • 1/2 small red onion, thinly sliced
  • 3/4 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 3–4 cups chopped romaine or mixed greens
  • 1/4 cup fresh parsley or dill, chopped
  • For the lemon-oregano dressing: 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional, balances acidity)
  • 1 teaspoon dried oregano
  • 1 small garlic clove, grated or minced
  • 1/2 teaspoon kosher salt, more to taste
  • 1/4 teaspoon black pepper
  • Optional add-ins: Cooked quinoa or orzo, avocado (day-of), pepperoncini, artichoke hearts.

Method
 

  1. Marinate the chicken. In a bowl, combine olive oil, lemon juice, oregano, garlic, paprika, salt, and pepper. Add chicken and toss to coat. Let it sit at least 20 minutes, or up to 8 hours in the fridge.
  2. Cook the chicken. Heat a large skillet or grill pan over medium-high. Add the chicken and cook 5–7 minutes per side, until the internal temp reaches 165°F. Rest 5 minutes, then slice or cube.
  3. Mix the dressing. Whisk olive oil, lemon juice, Dijon, honey, oregano, garlic, salt, and pepper until emulsified. Taste and adjust salt or lemon as needed.
  4. Prep the veggies. Chop cucumber, tomatoes, bell pepper, and onion. Halve olives. Crumble feta. Chop herbs. Keep greens dry—pat if needed.
  5. Assemble for meal prep. Use 4–5 airtight containers. For best texture, layer in this order: Bottom: sturdy veggies (cucumber, pepper, onion, olives)
  6. Middle: tomatoes, chicken
  7. Top: feta and herbs
  8. Sides: greens in a separate bag or container
  9. Dressing: portion into small lidded cups
  10. Serve. When ready to eat, add greens to the bowl, pour on dressing, and toss. If adding grains or avocado, do it just before serving.