About this recipe
These Greek Chicken Cucumber Feta Salad Boxes are fresh, filling, and easy to prep ahead for a high-protein low-carb week. Juicy Greek-style chicken, crisp cucumber, tomatoes, romaine, feta, olives, and a creamy lemon yogurt dressing make these salad boxes feel bright, satisfying, and simple.
Ingredients
Greek chicken
- 1 1/2 lb boneless skinless chicken breasts (cut into cutlets or bite-size pieces)
- 1 tbsp olive oil
- 1 tbsp lemon juice (fresh is best)
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Salad boxes
- 4 cups romaine lettuce (chopped)
- 2 cups cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1/3 cup red onion (thinly sliced)
- 1/2 cup feta cheese (crumbled)
- 1/3 cup kalamata olives (pitted)
- 2 tbsp fresh parsley (chopped, optional)
Lemon yogurt dressing
- 3/4 cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 clove garlic (finely grated or minced)
- 1 tsp dried oregano
- 1 tbsp water (to thin if needed)
- 1/4 tsp kosher salt
- 1 pinch black pepper
Equipment
Large Skillet
Mixing Bowl
Whisk
Cutting Board
Meal Prep Containers
Instructions
- 1
Season the chicken
Pat the chicken dry, then toss it with olive oil, lemon juice, oregano, garlic powder, salt, and black pepper until evenly coated.
- 2
Cook and slice the chicken
Heat a skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, or until golden and cooked through. Let it rest for 5 minutes, then slice or chop.
- 3
Prepare the salad ingredients
Chop the romaine, dice the cucumber, halve the tomatoes, slice the red onion, crumble the feta, and prepare the olives and parsley.
- 4
Mix the dressing
In a small bowl, stir together the Greek yogurt, lemon juice, red wine vinegar, garlic, oregano, water if needed, salt, and black pepper until smooth and spoonable.
- 5
Assemble the salad boxes
Divide the romaine, cucumber, tomatoes, red onion, feta, olives, and chicken between four meal prep boxes. Keep the dressing separate until serving for the freshest texture.
Tips
- Let the chicken rest: Resting the chicken before slicing keeps it juicier and helps it hold up better in meal prep boxes.
- Keep dressing separate: Store the dressing in small containers and add it right before eating so the romaine stays crisp.
- Use firm vegetables: Cucumber, tomatoes, onion, and olives hold up well for meal prep without getting soggy too quickly.
Substitutions
- Use another protein: Try grilled shrimp, salmon, turkey, steak strips, or chickpeas instead of chicken.
- Swap the greens: Use mixed greens, spinach, arugula, or chopped iceberg instead of romaine.
- Make it dairy-free: Skip the feta and use a dairy-free yogurt alternative for the dressing.
Storage
Refrigerator
Store the salad boxes and dressing separately in airtight containers in the refrigerator for up to 4 days. Freezer: Freezing the full salad is not recommended, but the cooked chicken can be frozen for up to 2 months. Meal prep note: For the best texture, keep the dressing separate and add feta after reheating only if you plan to warm the chicken separately.
Nutrition
- Serving Size
- Calories
- 360
- Protein
- 41g
- Carbohydrates
- 12g
- Fat
- 17g
- Fiber
- 4g
- Sugar
- 6g
- Sodium
- 700mg
FAQ
Can I make Greek chicken cucumber feta salad boxes ahead of time?
Yes. These salad boxes are great for meal prep. Keep the dressing separate until serving so the lettuce stays crisp.
Can I use rotisserie chicken?
Yes. Rotisserie chicken works well as a shortcut. Add a little lemon juice and oregano to keep the Greek-style flavor.
Are these salad boxes low carb?
Yes. They are naturally lower in carbs because they use vegetables and chicken instead of rice, pasta, or bread.
Recipe Card
Greek Chicken Cucumber Feta Salad Boxes
High-protein low-carb salad boxes with Greek-style chicken, cucumber, tomatoes, romaine, feta, olives, and lemon yogurt dressing.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Servings
- 4
- Category
- Protein Recipes
- Cuisine
- Mediterranean Inspired
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Greek chicken
- 1 1/2 lb boneless skinless chicken breasts (cut into cutlets or bite-size pieces)
- 1 tbsp olive oil
- 1 tbsp lemon juice (fresh is best)
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Salad boxes
- 4 cups romaine lettuce (chopped)
- 2 cups cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1/3 cup red onion (thinly sliced)
- 1/2 cup feta cheese (crumbled)
- 1/3 cup kalamata olives (pitted)
- 2 tbsp fresh parsley (chopped, optional)
Lemon yogurt dressing
- 3/4 cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 clove garlic (finely grated or minced)
- 1 tsp dried oregano
- 1 tbsp water (to thin if needed)
- 1/4 tsp kosher salt
- 1 pinch black pepper
Instructions
- Season the chicken: Pat the chicken dry, then toss it with olive oil, lemon juice, oregano, garlic powder, salt, and black pepper until evenly coated.
- Cook and slice the chicken: Heat a skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, or until golden and cooked through. Let it rest for 5 minutes, then slice or chop.
- Prepare the salad ingredients: Chop the romaine, dice the cucumber, halve the tomatoes, slice the red onion, crumble the feta, and prepare the olives and parsley.
- Mix the dressing: In a small bowl, stir together the Greek yogurt, lemon juice, red wine vinegar, garlic, oregano, water if needed, salt, and black pepper until smooth and spoonable.
- Assemble the salad boxes: Divide the romaine, cucumber, tomatoes, red onion, feta, olives, and chicken between four meal prep boxes. Keep the dressing separate until serving for the freshest texture.
