This Low Calorie Greek Salad with Grilled Chicken is just 380 calories, and it has 35.3g of protein! Plus I have included 6 salad dressings to choose from, included meal prep tips, and more. I made this recipe for meal prep lunches and dinners, but I have started making it for fast dinners on weeknights as well. It’s that easy, and I know you will love it!
Ingredients You’ll Need:
- ⅛ teaspoon garlic salt
- 1 boneless skinless chicken breast
- Juice of 1/2 lemon
- Olive oil spray
Low Calorie Greek Salad with Grilled Chicken
Healthy Greek Salad with Grilled Chicken Meal Prep and Storage
Meal Prep: To meal prep a salad, add all the ingredients to individual meal prep containers, or family sized containers. Add the dressing to a separate container and do not add it until you are ready to serve.
Storage: Will hold in the fridge for 4-5 days, does not hold well in the freezer.
Serving: If you added the dressing and the salad gets soggy, add it to a sandwich wrap or large tortilla. It’s a great way to salvage leftover soggy salad.
Low Calorie Greek Salad with Grilled Chicken
More Yummy Low Calorie Recipes:
Low Calorie Greek Salad with Grilled Chicken
Ingredients
Greek Chicken:
- ⅛ teaspoon garlic salt
- 1 boneless skinless chicken breast
- Juice of 1/2 lemon
- Olive oil spray
Quinoa:
- ¼ cup uncooked quinoa
- ½ cup water
Salad Ingredients:
- 3 cup mixed greens spinach, romaine, choose your favorite or use a mix
- ¼ cup Homemade Greek Salad Dressing
- 10 cherry tomatoes halved
- 2 inch cucumber halved and sliced
- ¼ cup pitted kalamata olives
- ¼ cup crumbled feta cheese
- ½ tablespoon chopped Italian parsley optional
Instructions
Greek Chicken Directions:
- Sprinkle the garlic salt all over the chicken.
- Preheat a large skillet over medium heat and lightly spray with olive oil.
- Add the chicken to the hot skillet and cook for 8-10 minutes each side, until cooked though.
- Squeeze 1/2 lemon over the chicken, and move to a plate to cool, then slice.
Quinoa Directions:
- Rinse the quinoa in cold water.
- Add the quinoa and water to a small pan, cover and bring to a light boil over medium heat.
- Reduce the heat to low and cook until all the water is absorbed.
- Remove from heat and set aside.
Salad Assembly Directions:
- To a large bowl combine the greens and the salad dressing. Toss well to coat, then move the salads to 2 plates.
- Top with grilled chicken, cooked quinoa, tomatoes, cucumbers, olives, and feta.
- Sprinkle over some parsley (if using) and serve.
Meal Prep Tips:
- You can prep this grilled chicken salad ahead of time and add it to meal prep containers.
- To your meal prep containers add the greens (do not add dressing yet to avoid soggy greens) and top with the remaining ingredients.
- Add the dressing to a small container and place inside the meal prep container.
- Will hold in the fridge for 3-4 days.
- Simply drizzle over the dressing and lightly toss to serve.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Recipe for Grilled Chicken Salad
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Article History:
- Originally written and published November 29, 2022 by Audrey Johns
- Updated on May 11, 2023 by Audrey Johns
