High-protein Greek chicken salad

High-protein Greek chicken salad with juicy chicken, cucumber, tomatoes, feta, olives and lemon dressing – with plenty of protein, fresh and easy for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 12 min
• Total time: 27 min
• Calories: 420 kcal per serving
• Protein: 42 g
• Fat: 22 g
• Carbs: 12 g

Ingredients

• 300 g chicken breast fillet
• 1 cucumber
• 150 g cherry tomatoes
• 80 g feta
• 50 g Kalamata olives
• ½ red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 red pepper
• 1 tsp oregano
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Season the chicken breast fillet with salt, pepper and oregano. Heat the olive oil in a frying pan and fry the chicken on both sides until golden brown and cooked through.
2. Let the chicken rest briefly. Meanwhile, chop the cucumber, cherry tomatoes, pepper and red onion into small pieces.
3. Put the veg and Kalamata olives into a large bowl and toss gently. For the dressing, stir the olive oil with the lemon juice and season to taste with salt, pepper and oregano.
4. Pour the dressing over the salad and fold in carefully. Roughly crumble the feta over the top.
5. Cut the chicken into strips and briefly fold it into the salad or lay it on top.

Good to know

A salad like this is properly satisfying without much effort. Fresh, savoury and just the thing when you want something light with substance.

Swaps

Feta → goat's cheese (often a little stronger in flavour, similar protein content); chicken breast → turkey breast (lean, with plenty of protein); Kalamata olives → avocado (provides fibre and monounsaturated fats); lemon juice → red wine vinegar (tangy, classically Mediterranean and unsweetened).

Allergens

Contains milk from the feta; suits children well if you go easy on the onion; during pregnancy make sure the chicken is cooked through and the feta is pasteurised.