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Photo: Lee Harrelson; Styling: Leigh Ann Ross Photo by: Photo: Lee Harrelson; Styling: Leigh Ann Ross

Herbed Greek Chicken Salad

This flavorful Greek chicken salad features fresh Mediterranean ingredients like lemon juice, tahini, olives, tomatoes, cucumber, and feta cheese.  Serve with toasted pita wedges.

Cooking Light JULY 2007

  • Yield: 4 servings


  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon black pepper, divided
  • 1/2 teaspoon salt, divided
  • Cooking spray
  • 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
  • 5 teaspoons fresh lemon juice, divided
  • 1 cup plain fat-free yogurt
  • 2 teaspoons tahini (sesame-seed paste)
  • 1 teaspoon bottled minced garlic
  • 8 cups chopped romaine lettuce
  • 1 cup peeled chopped English cucumber
  • 1 cup grape tomatoes, halved
  • 6 pitted kalamata olives, halved
  • 1/4 cup (1 ounce) crumbled feta cheese


Combine oregano, garlic powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a bowl. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken and spice mixture; sauté until chicken is done. Drizzle with 1 tablespoon juice; stir. Remove from pan.

Combine remaining 2 teaspoons juice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, yogurt, tahini, and garlic in a small bowl; stir well. Combine lettuce, cucumber, tomatoes, and olives. Place 2 1/2 cups of lettuce mixture on each of 4 plates. Top each serving with 1/2 cup chicken mixture and 1 tablespoon cheese. Drizzle each serving with 3 tablespoons yogurt mixture.

Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 29%
  • Fat: 7.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 29.7g
  • Carbohydrate: 13.4g
  • Fiber: 3.5g
  • Cholesterol: 70mg
  • Iron: 2.5mg
  • Sodium: 578mg
  • Calcium: 216mg

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Herbed Greek Chicken Salad Recipe