Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

If you’re craving a healthy and vibrant salad that’s packed with flavor, texture, and nutrition, the Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette is your answer. This Mediterranean-inspired dish is not only easy to make but is a perfect balance of fresh vegetables, protein-packed chicken, and the tangy goodness of lemon tahini vinaigrette. The combination of zesty lemon, creamy avocado, and tender chicken, alongside the crunch from the cucumbers, chickpeas, and ciabatta croutons, will make your taste buds dance. Whether you are looking for a healthy lunch, a light dinner, or a crowd-pleasing dish for a party, this Greek chicken salad checks all the boxes.

In this article, we’ll dive into every aspect of this dish, from the ingredients to preparation steps, and share how you can make it your own. Ready to learn how to prepare a Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette that’s both delicious and satisfying? Let’s get started!

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What is Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette?

At its core, Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette is a hearty and wholesome salad that brings together fresh greens, grilled chicken, Mediterranean vegetables, and a creamy, citrusy dressing. The lemon tahini vinaigrette adds a zesty, creamy punch that elevates the flavors of the vegetables and chicken, while the tender chicken brings the dish together with its smoky, herby marinade. The chickpeas, feta cheese, and olives provide extra layers of Mediterranean flavor that make this dish a crowd-pleaser.

One of the key highlights of this salad is its versatility. You can serve it as a meal on its own or pair it with pita bread or grilled meats. The dressing, made with tahini, lemon, and Dijon mustard, provides a smooth, tangy base that is full of flavor. It’s also customizable to your preferences, making it perfect for meal prep, summer gatherings, or as a quick weeknight dinner.

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Ingredients for Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

For the Greek Lemon Chicken:

• 1 lb boneless, skinless chicken breasts (cut into bite-sized chunks)
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 1 tbsp chopped fresh oregano (or 2 tsp dried oregano)
• 1 small shallot, chopped
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• Pinch of red pepper flakes
• Salt and black pepper to taste

For the Salad:

• 6 cups shredded romaine lettuce
• 1 (14 oz) can chickpeas, drained
• 1 cup cherry tomatoes, halved
• 2 Persian cucumbers, chopped
• 1 avocado, diced
• ½ cup crumbled feta cheese
• ½ cup mixed olives
• 1 cup ciabatta bread, torn into small pieces
• Fresh basil and dill for garnish

For the Lemon Tahini Vinaigrette:

• ¼ cup extra virgin olive oil
• Juice of 2 lemons (about ⅓ cup)
• 2 tbsp red wine vinegar or balsamic vinegar
• 2 tbsp tahini
• 1 tbsp Dijon mustard
• 2 tsp honey
• Salt and black pepper to taste

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Step-by-Step Directions for Making Greek Chicken Chopped Salad

1. Marinate the Chicken:

The Greek lemon chicken in this salad is the star of the show. Begin by marinating the chicken. In a bowl, combine the chicken pieces with olive oil, balsamic vinegar, smoked paprika, oregano, shallot, garlic, lemon zest, lemon juice, red pepper flakes, salt, and black pepper. This mixture allows the chicken to soak up the incredible flavors and ensures it’s juicy and tender when cooked. For the best results, let it marinate for at least 15 minutes or, if you have time, up to overnight in the refrigerator.

2. Prepare the Croutons:

While the chicken is marinating, prepare the croutons. In a skillet over medium heat, add a drizzle of olive oil. Add torn ciabatta bread pieces to the skillet and cook, stirring occasionally, until the bread turns golden brown and crispy. Once done, remove the croutons from the heat and set them aside to cool.

3. Cook the Chicken:

Now that your chicken is marinated, it’s time to cook it. In the same skillet you used for the croutons, add a bit more olive oil if needed. Add the marinated chicken pieces in a single layer, ensuring they’re not overcrowded. Cook over medium-high heat for about 5–10 minutes, turning halfway through to ensure the chicken is evenly cooked and browned. Once cooked through, remove from heat and set aside.

4. Make the Lemon Tahini Vinaigrette:

This lemon tahini vinaigrette is what ties everything together. In a jar or bowl, whisk together the olive oil, lemon juice, vinegar, tahini, Dijon mustard, honey, salt, and black pepper until smooth and creamy. If the dressing is too thick, you can thin it out with 2-3 tablespoons of water until you reach your desired consistency.

5. Assemble the Salad:

In a large salad bowl, combine the shredded romaine lettuce, chickpeas, cherry tomatoes, chopped cucumbers, diced avocado, crumbled feta cheese, and mixed olives. Add the cooked chicken pieces and croutons. Drizzle the lemon tahini vinaigrette over the top and toss everything gently to combine.

6. Garnish and Serve:

Finish off your salad by garnishing it with fresh basil and dill. You can serve the salad either warm or chilled, depending on your preference. For an added touch of flavor, squeeze a bit more lemon juice on top before serving.

Why You’ll Love Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

The Greek Chicken Chopped Salad is a perfect combination of fresh vegetables, protein-packed chicken, and rich Mediterranean flavors. The lemon tahini vinaigrette is light but full of flavor, giving the salad a creamy texture that complements the crisp vegetables and juicy chicken. The avocado, feta, and olives add a delightful richness, while the croutons give a perfect crunch.

Not only does this salad taste great, but it’s also incredibly versatile. You can easily customize it based on what ingredients you have on hand or your dietary preferences. Want to add more veggies? Throw in some bell peppers or red onions. Need it gluten-free? Skip the croutons or swap them for gluten-free alternatives. You can also substitute the chicken with grilled shrimp or tofu for a vegetarian option.

Greek Chicken Chopped Salad FAQs

1. Can I make the salad ahead of time?

Yes! You can prep the salad ingredients ahead of time, but I recommend storing the dressing separately until you’re ready to serve. The dressing will keep for up to 3 days in the fridge. As for the chicken, you can marinate it a day ahead as well.

2. How do I store leftovers?

Store leftover Greek Chicken Chopped Salad in an airtight container in the fridge for up to 2 days. If you’ve already added the dressing, it’s best to eat the salad within 24 hours for the freshest taste.

3. Can I use other greens instead of romaine?

Absolutely! Feel free to use spinach, mixed greens, or kale if you prefer. Romaine gives a nice crunch, but any leafy green will work.

4. Is this salad gluten-free?

Yes, the Greek Chicken Chopped Salad is gluten-free as long as you omit the croutons or use gluten-free croutons.

5. Can I use a store-bought dressing instead of making my own?

While homemade dressing adds a personal touch and superior flavor, you can substitute with a store-bought lemon tahini dressing or Greek vinaigrette if you’re short on time.

Conclusion

The Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette is a delicious and nutritious meal that’s bursting with Mediterranean flavors. The combination of marinated chicken, fresh vegetables, and creamy lemon tahini dressing makes it a satisfying and refreshing option for lunch, dinner, or any occasion. Whether you’re meal prepping for the week or hosting a dinner party, this salad is sure to impress with its vibrant colors and rich flavors. Give it a try and enjoy a hearty, healthy, and flavorful salad that’s packed with goodness in every bite!

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