This Greek Chicken Salad. It’s where it’s at, guys.

Preston and I came back from Greece about a year ago, and we have been obsessed with the country’s flavors ever since. To the point that whenever I’m not sure what to make for dinner, I 100% go for a Greek dish.

Which is where this Greek Chicken Salad came to be.

Its inspiration came both from a Greek restaurant in San Francisco and from the many dishes we enjoyed during our trip to Athens, Santorini & Mykonos.

The salad is fresh, packed with flavor and super healthy. You’ve got all three macros: protein from the chicken, healthy fats from the cheese and oils, and fibrous carbs from all the veggies.

I love the different textures and colors the various veggies in the salad bring to the table:

• The tomatoes add a nice punch of color.
• The cucumbers add crispness.
• The parsley adds a ton of great, mild bitter flavor.
• The arugula adds a herbaceous, peppery flavor.
• The pickled onions…oh man, those onions…they’re what Greek dreams are made of. The video + recipe below will teach you how to make the pickled onions.

All of these veggies work together beautifully, you will not be disappointed. Trust me. Especially with the well seasoned pan roasted chicken + that Oregano Vinaigrette the recipe also calls for.

Healthy Greek food heaven. Who else is in?

You can dish the recipe up in a large salad bowl and bring it to the dinner table to allow everyone to grab as they please. Or, you can serve it in individual salad bowls, to make it extra cutesy and easy for your guests.

My suggestion is: serve it in a large salad bowl when its a casual dinner with your family, and in individual bowls if you’re having friends over for a dinner party.

Either way, results are going to be delicious and y’all are gonna be happy people.

Savory, fresh, colorful, customizable. Sub the arugula for other greens: mixed greens or spinach. Add other greek-friendly ingredients: bell peppers, olives, etc. And add goat milk feta cheese if you can, because the cheese just makes it all come together.

Start by preparing your onions and then move on to make your vinaigrette. These two keep fresh in the fridge for about four days, so you could make them ahead of time.

Next, prep your veggies, and then sauté that chicken.

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