meal prep: greek chicken salad with house dressing

greek chicken salad

With bold Greek flavors like lemon, garlic, and olive, it’s easy to forget you’re eating healthy with this Greek chicken salad. But I must say, the star of the show here is the amazing house dressing.

I joined the create your own salad dressing bandwagon a few years ago when I realized my favorite dressing contained lots of added sugar and few chemicals I couldn’t even pronounce. It seemed a little intimidating at first, but you usually make one big batch of dressing once and it lasts for several servings. Nowadays, we haven’t bought the bottled dressings in years. PS: my favorite balsamic dressing is already up on the blog here if you want to check it out.

My other favorite kind of dressing (I have a lot of favorites, I know) is a classic house/Greek-style vinaigrette. Like the kind at Zoe’s Kitchen. It’s light, goes with everything, and is just tangy enough to make my salad and veggies a thousand times more exciting and delicious. This doesn’t have to be refrigerated; just be sure to give a good shake before serving as the dressing separates when at rest.


  • Yields: 4 salads and 16 oz. house dressing


For the chicken:

  • 2 large chicken breasts, sliced horizontally to create 4 thinner chicken breasts
  • 2 garlic cloves, minced
  • 1/4 tsp. all-spice
  • zest from 1 lemon
  • juice from 1/2 lemon
  • 1 Tbsp. extra virgin olive oil

For the salad:

  • 8 cups of spring/spinach salad mix, divided
  • 2 cups grape/cherry tomatoes, divided
  • 1 cup of Kalamata olives, pitted and pre-sliced, divided
  • 4 oz. feta cheese, divided
  • Optional: thinly sliced/chopped red onion, sliced cucumber, chopped bell pepper, etc.

For the dressing:

  • 3/4 cup of extra virgin olive oil
  • 1 cup red wine vinegar
  • 2 tsp. garlic powder
  • 2 tsp. dried oregano
  • 2 tsp. dried basil
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. freshly ground black pepper
  • 1 1/2 tsp. sea salt
  • 1 1/2 tsp. Dijon mustard
  1. For the chicken: In a baking dish, combine the minced garlic, all-spice, lemon zest & juice and olive oil. Whisk to combine and add your chicken. Salt and pepper both sides of the chicken breast and then bake at 400 degrees F for 20-25 minutes until done. Remove from the oven and allow to rest 10-15 minutes before cutting into bite-sized pieces.
  2.  For the dressing: You can’t mess this up. Put all ingredients into a mason jar, secure the lid and shake it up! Don’t worry; it’ll separate into layers when at rest. Just give it a good shake each time before serving. This makes a batch for way more than 4 salads, but it’s great to have on-hand.
  3. To package: place a bed of 2 cups of the spring/salad mix into each of your 4 Tupperwares. Add a layer of Saran wrap to separate the lettuce from the toppings. To each salad add one diced chicken breast, 1/4 cup of sliced Kalamata olives, 1/2 cup cherry/grape tomatoes and 1 oz. feta cheese, and any other desired toppings. Refrigerate until ready to eat and serve with the house dressing.


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