Chicken salad with vegetables in the Greek style, but let’s be clear: Greeks don’t necessarily make chicken salad this way — this fresh and delicious chicken salad is inspired by the famous Greek salad, and here feta is replaced by chicken.
This light chicken-and-vegetable salad is a tasty all-in-one dish or a summer second course: fresh and light, it can be prepared ahead and eaten cold.
It’s an ideal preparation to take to the office for a quick lunch that’s easy to digest — a dish that doesn’t weigh you down but fills you up, perfect to enjoy after a long day out or to take to the beach or mountains for a relaxing picnic.
The Greek-style chicken salad with summer vegetables is made with chicken breast that is first grilled, then cut and combined with the other ingredients, making this dish truly light!
Now let’s go to the kitchen — our Greek-style chicken salad recipe awaits. I’m sure this fresh, light and nutritious chicken salad will win you over!
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make Chicken Salad with Vegetables
- 11 oz chicken breast
- 1 Tropea red onion (medium)
- 1 cucumber (medium)
- 1 red bell pepper (medium)
- 11 oz cherry tomatoes
- 50 black olives (or pitted green ones)
- to taste salt
- to taste extra virgin olive oil
- to taste dried oregano
- to taste basil
- to taste vinegar (optional)
Tools
- Grill
- Bowl
Steps to make Chicken Salad with Vegetables
Heat a cast-iron grill or a heavy-bottomed pan and cook the chicken breast slices on both sides, turning them occasionally. Season with salt and once cooked, place them on a cutting board and cut into pieces.
Peel the onion, rinse it and slice it. If you don’t like the strong taste of raw onion, place it in a bowl, add 1/2 cup water and 1/2 cup vinegar, mix and let it rest for 10 minutes — you’ll see it release much of its water and sharp smell.
Rinse the bell pepper, remove the stem, seeds and membranes, cut it into quarters lengthwise and slice into matchsticks. Rinse the cherry tomatoes or tomatoes and cut them into wedges.
Gather everything in a bowl and finally add the drained onion.
Peel and slice the cucumber, then collect everything in a bowl along with the chicken pieces and the drained onion.
Add the olives, drizzle generously with olive oil, sprinkle with oregano, season with salt and toss. The Greek-style chicken salad is ready — eat it immediately or, at most, within the day.
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FAQ (Questions and Answers)
Can you eat bell pepper raw?
Yes, raw bell pepper can be eaten and it’s delicious and easy to digest. I recommend cutting it thinly.
How can I make onion less strong?
Use Tropea onion and let it rest in water and vinegar for 10 minutes before using. To make it softer, let it rest with a little salt and then squeeze it.
