Rainbow Greek Chicken Salad tastes as good as it looks. This colorful grilled chicken salad recipe is low in carbs, high in protein and filled with colorful veggies. You'll want to eat it every week!
If you think you can't make a beautiful-looking dinner, well think again. Have you ever gone to a grocery store salad bar and made yourself a great salad? If you can do that, you can make this Rainbow Greek Chicken Salad. It's all about the presentation on this one. You can wow your family or a bunch of guests when you carry this to your table.
Eat a Rainbow
We all know that vegetables are good for us. They contain vitamins, minerals and something called phytonutrients. According to Harvard Medical School, phytonutrients give plants their unique colors and tastes but can protect us from chronic diseases. Every color of vegetable provides varying health benefits so the more colors you eat, the more benefits you reap. This colorful salad is a sure way to make that happen!
Salad for Dinner
I love eating a big salad for dinner! I prefer having some protein in mine because if not, I tend to get hungry later that night. This grilled chicken salad recipe is loaded with tons of veggies and protein so I'm full and satisfied. My thinking is that if I keep my carbs low with the meal, I can use more calories for a cocktail and dessert. That is my kind of balance!
What type of chicken is used in this salad?
Grilled chicken tenders are perfect for serving on a salad because they cook so quickly. Simply add a little olive oil to a cast iron grill pan and add chicken tenders that has been sprinkled with some Greek seasoning. The chicken is cooked for a few minutes on each side, turned, then a little lemon is squeezed on the chicken. I love to cook up a big batch of this in advance. It can be eaten cold or reheated in the microwave. So easy and healthy.
Chicken breast can be prepared in a similar manner but I would recommend that you slice your chicken thin or pound it with a meat malet prior to cooking.
You could also easily use leftover roasted chicken or even a store bought rotisserie chicken.
I like to keep things light in this Greek chicken salad and use lower calorie breast meat but chicken thighs also work. Actually any boneless chicken will do even if it's pre-cooked from your grocery store.
Chicken Salad Prep Tips
Doing a little advanced prep work means you can assemble those gorgeous rainbow salad in a hurry.
- Prep the Veggies – While the olives and tomatoes can be left whole, the remaining veggies require some chopping. You can chop the veggies up to 2 days in advance and store them in airtight containers or zip-top bags until needed.
- Cheese – Purchase crumbled cheese or crumble the cheese and store it in the fridge until you assemble the greek chicken salad.
- Make The Dressing – If you really want to be lazy, you can use bottled Greek vinaigrette dressing or you can make a homemade salad dressing.
- Lightly Dress – Lightly dress the bed of greens before adding the remaining ingredients and serve additional dressing on the side.
- Pre-Cook The Chicken – Cook the chicken in advance and warm it up before assembling the salad. You could also use cold chicken for this salad.
Shhhhh....just don't tell anyone about your shortcuts . Dinner doesn't get easier than this colorful salad!
More Main Dish Salad Recipes
- Roasted Shrimp and Asparagus Salad
- Chicken, Mango and Avocado Salad
- Greek Shrimp and Artichoke Salad
- Carne Asada Salad via Food Fanatic
If you like this Grilled Chicken Salad Recipe, please leave a 5-star rating.
Rainbow Greek Chicken Salad
- 1 small head of romaine lettuce chopped
- 1 cup cherry tomatoes
- 1 cup sweet pepper rings red or yellow
- 2 Persian cucumbers
- 4 ounces crumbled feta cheese
- ⅓ cup Kalamata olives
- 12 ounces grilled or rotisserie chicken breast
- ¼ cup thinly sliced red onion
- ⅓ cup Greek vinaigrette dressing or extra if needed
- On a large platter, arrange the lettuce.
- Add the tomatoes, peppers, cucumbers, feta cheese, olives and chicken on top of the lettuce.
- Dressing can be poured over the salad or served on the side.
- Serve with thin sliced onion on the side and warm pita bread if desired.
First Published May 2017 ; Updated August 2021