Greek Chicken Salad Bowl
Grilled lemon-oregano chicken over crisp romaine with cucumber, tomato, olives and feta. A fresh, filling keto lunch.
- Prep15 min
- Cook12 min
- Serves2
A great salad is about contrast: warm seasoned chicken, cold crisp vegetables, salty feta and a bright lemon dressing. Cook the chicken ahead and assemble in two minutes.
Nutrition per serving (estimated)
Method
- Toss the chicken with 1 tablespoon of the oil, 1 tablespoon lemon juice, oregano, salt and pepper. Cook in a hot skillet 4 to 5 minutes per side until 165°F (74°C). Rest 5 minutes and slice.
- Whisk the remaining oil and lemon juice with a pinch of salt for the dressing.
- Divide the romaine, cucumber, tomatoes, olives and feta between bowls. Top with chicken and drizzle with dressing.
Chef’s notes
- Marinate the chicken overnight for deeper flavor.
- Add a spoonful of tzatziki on top.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
Round out the menu
Your notes on this recipe
Saved on this device only. Nobody else can see them, and nothing is posted.
Saved
Question about this recipe?
Goes straight to us and is never published. Leave your email if you would like a reply.
Love this? Get the whole month planned.
The 28-Day Plan turns recipes like this into four weeks of menus with macros, weekly grocery lists and Sunday prep. $29, instant download.
Never miss a recipe
One email a week: a new recipe, a menu idea and the occasional guide. Plus the free Keto Dress Code.