This salad has a hold on me! Packed with an amazing crunch, this Greek-inspired chicken salad is full of the flavors, colors, and textures you came looking for. All tossed with a zingy vinaigrette! I personally think the key to an *amazing* salad is to cut everything small so you get a little bit of everything in every bite. So, we’ve done that here, making this salad perfect to eat with a spoon, put in a wrap, or to scoop up with a tortilla chip!

A bowl filled with prepared Chopped Greek-inspired Chicken Salad. One hand is holding the side of the bowl and a spoon is sitting in the salad.

Summer has pushed me into a salad mindset. I’ve been basically living on my Quinoa + Edamame Salad, but there is just something refreshing + satisfying about a Greek-inspired salad full of color and crunch!

The slightly sweet bell peppers, the salty olives + feta cheese, the refreshing lettuce+ tomatoes, the crunchy cucumber, the subtle bite of red onion, and the boost of cooked chicken…all finely chopped into a scoopable salad that can be eaten with a spoon, treated like a dip and eaten with a tortilla chip or even put in the middle of your favorite tortilla for a pretty epic veggie-loaded wrap.

The dressing is super simple and made with all pantry staples, but offers that zing that is a must to make those veggies sing. And since everything is cut nice and small (either use that handy dandy veggie chopper you bought and keep forgetting to use or discover the zen of “chop therapy” with a good ‘ol knife and cutting board), the dressing gets into every nook and cranny of this salad.

Its refreshing. Its satisfying.

All ingredients together on countertop before cooking.
Ingredients: For Salad: romaine heart, English cucumber, cherry or grape tomatoes, bell pepper (any color you like), red onion (or scallions), pitted kalamata olives (or mixed Greek olives), feta cheese, cooked chicken breast, fresh herbs of choice (such as mint, parsley, dill and/or basil..whatever you have on hand. These are optional but they add a nice fresh flavor to the salad). For Dressing: red wine vinegar, extra virgin olive oil, garlic powder (or fresh garlic clove), dried oregano, kosher salt, ground black pepper

Let’s do this!

…together! Let’s cook this super easy chicken salad together one step at a time.

Jump to Recipe Instructions
All prepared ingredients for Chopped Greek-Inspired Chicken Salad sitting in a large bowl prior to mixing together. A pair of hands is holding the large bowl with the salad on a countertop. Ingrediens for the dressing are in individual containers surrounding the bowl on a countertop. Some fresh basil and dill along with a bowl filled with the salad ingredients are set off to the side.
While it may seem like a bit of a chore, finely chopping all of the salad ingrediens really pays off with this dish! I like to use a vegetable chopper but feel free to use a knife and finely chop all the salad ingredients. The actual size is up to you, but I think the smaller the better when it comes to salads (easier to scoop up with a spoon or a tortilla chip!). Now add all those chopped veggies into a large bowl.
Ingredients for salad dressing are in a small bowl. Oil for the dressing is in a glass container sitting on the counter next to the bowl with the remaining dressing ingredients. One hand is holding the bowl and the other hand is holding a whisk. Some fresh basil and dill along with a bowl filled with the salad ingredients are set off to the side.
Once you’ve gotten everything chopped, this salad pretty much makes itself! Pour all of the ingredients for the salad dressing into a small bowl.
Dressing ingredients being whisked together in a small glass bowl on a countertop. Some fresh basil and dill along with a bowl filled with the salad ingredients are set off to the side.
Whisk the salad ingrediens together. Beating the ingredients together with a fork may work in a pinch, but a whisk is far superior here if you have one. It really helps all of those dressing ingredients blend together.
Dressing being poured from a small bowl into a larger bowl filled with unmixed salad ingredients.
Now pour that tangy dressing all over the entire salad and…
A bowl filled with prepared Chopped Greek-inspired Chicken Salad. Wooden salad tongs are being used to toss and mix together all of the salad ingredients.
…toss to mix everything together evenly. Give the salad a taste and add more salt and pepper until it tases just right to YOUR palate.
A bowl filled with prepared Chopped Greek-inspired Chicken Salad. A pair of hands is holding the sides of the bowl and two wooden salad tongs are sitting in the salad.
As with most salads, this salad is best served within a few hours of dressing it. You can keep leftovers in the fridge for up to 2 days. However, if making ahead or planning to keep for leftovers, I recommend keeping the dressing separate and tossing everything together just before serving. No one likes a soggy salad and this helps prevent that!

Different ways to enjoy this salad

Okay, if you are cursing me for all the chopping this salad requires (I get it, but there is a method to my madness), know that this work not only makes it so that you get a little bit of everything in every spoonful of this Greek salad, but it also means that you can eat it in ways other salads can’t.

Try scooping it up with a tortilla chip (think of it as an amazing veggie-loaded dip!)…or loading it into a tortilla or pita for the ultimate veggie-loaded sandwich to-go!

Chopped Greek-Inspred Chicken Salad being scooped out of a dinner bowl using a tortilla chip. Dinner bowl is sitting on a countertop and there is a bowl of tortilla chips sitting to the side slightly out of frame.
Half of a pita stuffed with Chopped Greek-Inspired Chicken Salad being held by a pair of hands. A dinner bowl filled with more chicken salad is sitting on the countertop.

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Finely Chopped Greek-Inspired Chicken Salad
5 from 2 votes

Finely Chopped Greek-Inspired Chicken Salad

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 0 minutes
Course: Main Course
Author: Taesha Butler
This salad has a hold on me! Packed with an amazing crunch, this Greek-inspired chicken salad is full of the flavors, colors, and textures you came looking for. All tossed with a zingy vinaigrette! I personally think the key to an *amazing* salad is to cut everything small so you get a little bit of everything in every bite. So, we've done that here, making this salad perfect to eat with a spoon, put in a wrap, or to scoop up with a tortilla chip!
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Ingredients
 

For Salad

  • 1 romaine heart
  • ½ English cucumber
  • 2 cups cherry or grape tomatoes
  • 1 small bell pepper, any color you like
  • ½ small red onion, or 4 scallions
  • ½ cup pitted kalamata olives, or mixed Greek olives
  • 1 cup feta cheese , about 6 ounces
  • 1 large cooked chicken breast, about ½ pound
  • ½ cup fresh herbs of choice , such as mint, parsley, dill and/or basil..whatever you have on hand. These are optional but they add a nice fresh flavor to the salad.

Dressing

  • 4 teaspoons red wine vinegar
  • ¼ cup  extra virgin olive oil
  • ½ teaspoon garlic powder, or one small clove of fresh garlic, grated
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ground black pepper, to taste

Instructions
 

  •  Finely chop all the salad ingredients using a vegetable chopper or a knife then add everything to a large bowl. You can make it whatever size you prefer but I like everything small enough that I can eat the salad with a spoon or scoop it up with chips!
  •  Whisk the dressing ingredients together then pour over the salad and toss to combine. Taste and add more salt and pepper as needed.
  • The salad is best served within a few hours of dressing. (Although leftovers will be good in the fridge for 2 days.)  If making ahead, keep the salad and dressing separate then toss together right before serving.

Notes

  • To make this salad vegetarian, you can simply leave out the chicken or use 2 cups of cooked chickpeas instead.
  • To make this salad dairy-free, omit the feta cheese.
  • The salad is also great eaten in a pita or rolled into a tortilla wrap.
Serving: 0.25the recipe, Calories: 331kcal, Carbohydrates: 11g, Protein: 13g, Fat: 27g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 0.03g, Cholesterol: 51mg, Sodium: 1012mg, Potassium: 504mg, Fiber: 3g, Sugar: 4g, Vitamin A: 4584IU, Vitamin C: 47mg, Calcium: 239mg, Iron: 2mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.