When it comes to salads, we’ve probably tried just about everything there is to try. However, we only recently discovered chopped salads. Can you believe it? For this type of salad, everything is cut/chopped into small pieces – whether it’s the lettuce, veggies, or other ingredients. Ideally, everything ends up being the same size. This Chopped Greek-ish Chicken Salad is no exception. Everything is finely chopped and then mixed so you only need a fork to eat it… In some situations, that’s quite useful, right?
We often have salad for dinner. When it’s warmer outside, it’s practically the only option to avoid ending up in a food coma on the couch after dinner. While we don’t mind relaxing on the couch, you should still be able to interact with your surroundings and not just lie there motionless because of a full stomach, right?!
Salads are also said to be healthy. At least most of them are. If you don’t overdo it with the add-ons and dressings, there’s definitely some truth to that. Does this chopped salad also fall into the “healthy category”? Absolutely. You can fry the chicken with very little oil/fat, and of course, you can use a reduced-fat cheese if you like. The rest shouldn’t be a problem. So, yes, it’s a good and healthy salad…
There’s not much to say about preparing the salad. As already mentioned, you simply chop everything up and then mix the ingredients with the dressing. We do the chopping with a simple knife – but there are also some very handy tools available to do the job. For example, you can use a veggie slicer* and you will be done in record time. If the blades are sharp enough, such a device can easily handle the chicken and cheese as well.
The salad stays fresh and nice for quite a while, so it’s perfect for a BBQ, for example. However, as with many salads, it’s best served fresh. If you are into meal prepping, this salad is also an option for you. Start with the dressing in a glass or other container, then add the chicken and cheese, and after that the other ingredients in layers. The most delicate components – the lettuce and herbs – should be added last. When you’re ready to eat, simply mix everything together.
For an even easier preparation, you can use precooked chicken from the supermarket. There are quite a few options available these days. And they are often not bad. Or, if you have leftover roasted chicken from a previous dinner, you can chop it up and add it to the salad as well.
For a vegetarian version, you could replace the chicken with roasted chickpeas. They are a great source of protein and a wonderful addition to many salads. As for the feta cheese, there are now vegetarian and even vegan alternatives available. So, if you’d like, you can prepare the salad completely vegetarian/vegan.
We’ve got quite a few salad recipes here on the blog. Our Cobb Salad, for example, is very similar to this Chopped Salad here. Thanks to the bacon, chicken, and blue cheese, it’s definitely not quite as high on the “healthy salad list” as other salads. Still, it’s incredibly delicious, of course. Or perhaps precisely because of the fewer healthy ingredients?!
Alternatively, I could also recommend our Italian Pasta Salad with Arugula Pesto. It’s also really delicious and quick to make. It always disappears quickly at BBQs and is certainly something different from the typical German pasta salad drenched in mayo you will often find at a BBQ…
INGREDIENTS / INGREDIENTS
(4 servings)
For the chicken:
some oil for frying
2 medium-sized chicken breasts
salt, pepper
For the salad:
1 small romaine lettuce, chopped
2 small red onions, chopped
5-6 (not too) small vine tomatoes, chopped
1 red bell pepper, chopped
1/2 cucumber, chopped
5.3 oz. (150g) shepherd’s cheese or feta, cubed
1.8 oz. (50g) pitted olives, chopped
1-2 stalks of flat-leaf parsley, chopped
1 stalk of dill, chopped
some chives, chopped
For the dressing:
1/4 cup (60ml) extra virgin olive oil*
2 tbsp. white balsamic vinegar*
1 garlic clove, finely minced
1 tsp. dried oregano*
salt, pepper
(4 people)
For the chicken:
some oil for frying
2 medium chicken breast fillets
Salt, pepper
For the salad:
1 small romaine lettuce (romaine), cut into small pieces
2 small red onions, diced
5-6 smaller vine tomatoes, diced
1 red pepper, diced
1/2 cucumber, diced
150g shepherd’s cheese or feta, diced
50g olives (pitted), diced
1-2 stalks (flat-leaf) parsley, chopped
1 stalk dill, chopped
some chives, chopped
For the dressing:
60ml virgin olive oil (extra)*
2 tbsp white balsamic vinegar*
1 garlic clove, finely chopped
1 tsp oregano*
Salt, pepper
DIRECTIONS / PREPARATION
1. Clean the chicken and season it with salt and pepper. Heat up a frying pan with some oil. Fry the chicken from all sides until nicely browned and cooked through. To check, you can cut into the thickest part of the chicken and continue frying it, if still pink. Remove the chicken from the pan and let it cool down for about 10 minutesthen cut into small pieces.
2. Finely chop the veggies by cutting them into small pieces with a knife or by using a veggie cutter*. Do the same with the shepherd’s cheese (or feta) and the olives. Add everything to a large bowl. Wash and dry the parsley, dill and chives, then chop finely. Add to the bowl, as well as the diced chicken, and mix everything well.
3. For the dressing, combine olive oil, vinegar, minced garlic and dried oregano in a small bowl. Season with salt and pepper, then add to the bowl with the veggies and mix to combine. Serve with some bread on the side.
Notes:
+ you can prepare the salad ahead of time, just keep veggies and dressing separate until ready to serve
+ leftovers can be stored in the fridge for up to 2 days, but the salad is best when fresh
+ if you want to keep it veggie, omit the chicken with some toasted/baked chickpeas (for example) and the cheese with a vegan alternative
1. Clean the chicken breast fillets and season with salt and pepper. Heat a pan with a little oil. Fry the chicken fillets on all sides. This should be nicely browned and cooked through. To check, you can cut the chicken in the thickest part and check whether it is still pink – if so, simply fry it a little longer. Remove the chicken from the pan and Let cool for about 10 minutesthen cut into small pieces.
2. Cut the vegetables into small pieces/cubes using a knife or a vegetable cutter*. Dice the shepherd’s cheese (or feta) and the olives or cut them into small pieces. Put everything in a large bowl. Wash, dry and finely chop the parsley, dill and chives. Add to the bowl along with the diced chicken and mix everything well.
3. To make the dressing, mix the olive oil with vinegar, chopped garlic and oregano in a small bowl. Season with salt and pepper, then add to the bowl with the vegetables and mix everything well. Serve the salad with some bread on the side.
Notes:
+ The salad can be prepared in advance – but vegetables and dressing should be kept separate until serving
+ Leftovers can be stored in the refrigerator for up to 2 days – but the salad tastes best fresh
+ If you want to keep the salad vegetarian, you can simply leave out the chicken and cheese and use roasted chickpeas and a vegan cheese alternative instead
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Here is a version of the recipe you can print easily.
Description
Get your chops on! Chopped salads are great for BBQs and other gatherings – like this Chopped Greek-ish Chicken Salad. Easy to prepare and really tasty!
For the chicken:
some oil for frying
2 medium-sized chicken breasts
salt, pepper
For the salad:
1 small romaine lettuce, chopped
2 small red onions, chopped
5-6 (not too) small vine tomatoes, chopped
1 red bell pepper, chopped
1/2 cucumber, chopped
5.3 oz. (150g) shepherd’s cheese or feta, cubed
1.8 oz. (50g) pitted olives, chopped
1-2 stalks of flat-leaf parsley, chopped
1 stalk of dill, chopped
some chives, chopped
For the dressing:
1/4 cup (60ml) extra virgin olive oil*
2 tbsp. white balsamic vinegar*
1 garlic clove, finely minced
1 tsp. dried oregano*
salt, pepper
1. Clean the chicken and season it with salt and pepper. Heat up a frying pan with some oil. Fry the chicken from all sides until nicely browned and cooked through. To check, you can cut into the thickest part of the chicken and continue frying it, if still pink. Remove the chicken from the pan and let it cool down for about 10 minutesthen cut into small pieces.
2. Finely chop the veggies by cutting them into small pieces with a knife or by using a veggie cutter*. Do the same with the shepherd’s cheese (or feta) and the olives. Add everything to a large bowl. Wash and dry the parsley, dill and chives, then chop finely. Add to the bowl, as well as the diced chicken, and mix everything well.
3. For the dressing, combine olive oil, vinegar, minced garlic and dried oregano in a small bowl. Season with salt and pepper, then add to the bowl with the veggies and mix to combine. Serve with some bread on the side.
Notes
+ you can prepare the salad ahead of time, just keep veggies and dressing separate until ready to serve
+ leftovers can be stored in the fridge for up to 2 days, but the salad is best when fresh
+ if you want to keep it veggie, omit the chicken with some toasted/baked chickpeas (for example) and the cheese with a vegan alternative
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