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Skinny Greek Salad with Grilled Chicken

This healthy and clean eating salad is easy, authentic, and ahhhhmazing! Throw together all the veggies, grilled chicken, herbs, cheese, and olives then go crazy with the dressing. Use balsamic vinegar, extra virgin olive, olive, and salt and pepper to make this a truly delicous dinner or gluten-free lunch. Add cooked quinoa to make it vegetarian or omit the chicken and quinoa and serve as a chopped salad side dish. Find more healthy recipes at GroundedandSurrounded.com!
Course: Leftovers, Lunch, Main Dish, Salad, Side Dish
Servings: 4 people


  • 2 cucumbers
  • 4 Roma tomatoes
  • 1/2 red onion, sliced
  • 1 cup Kalamata olives, halved (4 oz jar)
  • 1/2 cup crumbled feta cheese
  • 2 large sprigs fresh fresh oregano, chopped (or 1 tsp dried)
  • 6 large leaves basil, julienned (or 1 tsp dried)
  • 2 chicken breasts, cooked and chopped into 1/2 inch cubes
  • balsamic vinegar
  • extra virgin olive oil
  • salt & pepper


  • Cut cucumbers and tomatoes in half lengthwise, then quarter and slice.
  • Toss cucumber, tomato, onion, feta, olives, chicken, basil and oregano in a medium sized bowl. Gently mix.
  • Once plated, drizzle with oil and vinegar. Sprinkle with salt and pepper to taste.
  • Refrigerate leftovers in an air-tight container.


To make this meal vegetarian, omit the chicken and add 2 cups cooked quinoa to the salad or add separately to your plate and top with prepared salad. Omit chicken and quinoa all together if you want to serve as a side dish.
Top salad with avocado for added healthy fats!