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High-Protein Greek Chicken Salad Bowl

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Total Time 20 minutes
Servings: 1
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 150 g boneless skinless chicken breast sliced thin
  • 2 cups romaine lettuce roughly chopped
  • 1/2 cup cherry tomatoes halved
  • 1/3 cup cucumber diced
  • 2 tbsp red onion thinly sliced
  • 2 tbsp kalamata olives halved
  • 2 tbsp crumbled feta cheese
  • 1 tsp olive oil for cooking
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • For the dressing: 1 tbsp olive oil 1 tbsp lemon juice, 1/4 tsp dried oregano, salt and pepper
  • Optional: a few fresh mint leaves and a lemon wedge to serve

Method
 

  1. Season the sliced chicken with dried oregano, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden brown and cooked through. Remove and rest for 2 minutes before slicing.
  3. While the chicken rests, make the dressing: whisk together the olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
  4. Build the salad: add the chopped romaine to a wide bowl as the base.
  5. Arrange the cherry tomatoes, cucumber, red onion, and kalamata olives over the lettuce.
  6. Slice the rested chicken and lay it over the salad.
  7. Scatter the crumbled feta over everything.
  8. Drizzle the lemon dressing over the entire bowl.
  9. Finish with fresh mint leaves and a lemon wedge if using. Serve immediately.

Notes

Buying a block of feta and crumbling it yourself is almost always cheaper than pre-crumbled feta, and the quality is noticeably better. Kalamata olives bought in a jar are more economical than those from a deli counter — a jar lasts for weeks in the fridge and a small amount goes a long way in flavour. Chicken breast bought in a larger pack and frozen in individual portions keeps the per-serving cost low without sacrificing quality.