Greek Chicken and Feta Salad Bowls are a family favorite. I work these into my weekly meal prep often.
Once a week I will cook both a protein and a grain to be used in my weekly meal prep. I like to do it on Sunday if we are home.
While a slow cooked chicken is my preferred method of prepping chicken, if we are low on time, grilling up boneless, skinless chicken breasts is our quick and easy route.
I always use my kitchen scale when making up salad bowls. Each Greek salad bowl gets 3 ounces of chicken.
Weighing your protein instead of just “winging” it is a great way to get your portions under control.
Since this is a bowl, and not just a salad, I use cooked quinoa as the grain in this salad. It’s my preferred combination, but if you don’t like quinoa, you can use what you like. If you haven’t already read it, check out my weekly meal prep for inspiration.
If you don’t want to add a grain to this salad, serving it with a whole grain pita on the side is quite yummy.
The following recipe has the portions for one salad. If you plan to make up several of these, simply multiply the ingredients by the number of salads you’ll be making.
For example: If you are making 3 salads, you need 3 times the chicken. So instead of needing just 3 ounces of chicken, you’ll need 9 ounces of chicken.
I don’t give the measurements for the salad greens. Grab a generous handful and pack it into your favorite lunch container. That’s the right amount.
Greek Chicken and Feta Salad Bowl
You will need:
3 ounces cooked chicken per salad
1/2 cup quinoa per salad
1/4 cup garbanzo beans per salad
Spring Mix greens
Chopped cherry tomatoes
1 tablespoon crumbled feta per salad
1/2 cup olive oil
2 tablespoons balsamic vinegar
optional: dijon mustard
Start your salad by adding a large handful of spring mix to your lunch container. Top with 1/2 cup quinoa. Layer chicken, cucumber, garbanzo beans and tomatoes on top. Sprinkle crumbled feta over before you seal up your container and refrigerate up to 5 days.
In a mason jar, add 1/4 cup olive oil, 2 tablespoon balsamic vinegar, and 2 teaspoons dijon mustard (optional). Screw lid on tightly and shake to combine.
Add one to one and a half tablespoons dressing to a separate, small, leak-proof container. Make sure to pack up both your salad and your dressing.
The feta lends a lot of salt to this Greek salad bowl. I’d caution against adding any more.
I find these salads will stay fresh for up to 5 days when properly refrigerated.
HELPFUL TIP: Check the date on your salad greens before you buy them. Try to find greens with an expiration date that is at least 5 days away. The fresher your greens, the better chance you have for your salad to stay fresh.