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–+ servings
Mediterranean Chicken Chopped Salad in a bowl

Mediterranean Chicken Chopped Salad

Print Recipe
This flavorful Mediterranean Chicken Chopped Salad is tasty, healthy, and makes for a satisfying meal!
Course Salad
Cuisine American, Mediterranean
Keyword Greek Dressing, Greek Salad, Healthy Lunch, WW Recipes, WW Salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Author Sunny Cooking

Ingredients

For the Chicken:

  • 1 tablespoon olive oil
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 lb raw boneless skinless chicken breasts cut into small bite-sized pieces

For the Dressing:

  • 2 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon mustard

For the Salad:

  • 10 cups chopped lettuce (such as green leaf or romaine)
  • 1 cup chopped cucumbers
  • 1 cup chopped cherry tomatoes
  • 1 cup drained and rinsed canned chickpeas
  • ½ cup sliced pitted kalamata olives
  • 2 oz crumbled Feta cheese
  • 1 teaspoon chopped chives

Instructions

  • To Make the Chicken: Add the tablespoon of olive oil to a large sauté pan or skillet and bring over med-high heat. Once the oil is hot, add the basil, oregano, rosemary, garlic, salt and pepper to the oil and stir into the oil. Cook for 30-60 seconds until fragrant. Add the chicken pieces to the pan and stir to coat in the oil and herbs. Cook, stirring occasionally (not frequently, because you want to give it time to get a little golden brown on the bottom before flipping), for 4-6 minutes until the chicken is cooked through. Remove from heat and serve.
  • To Make the Dressing: Whisk together two tablespoons of olive oil, three tablespoons of white wine vinegar, two tablespoons of lemon juice, and ½ teaspoon each of oregano, basil, garlic powder, onion powder, black pepper, salt, and mustard.
  • *To Build Each Salad: Place 2 ½ cups of chopped lettuce into a bowl and top with ¼ cup of cucumbers, ¼ cup of tomatoes, ¼ cup of chickpeas, 2 tablespoons of olives, ½ ounce of feta cheese, and ¼ teaspoon of chives. Drizzle each salad with two tablespoons of the dressing and toss to coat the salad ingredients in the dressing. Top each salad with ¼ of the chicken (for me this was 3 ounces cooked) and serve.
    *Build each salad to serve! If you’re only serving one or two salads, dress the ones you’re serving and store the leftover components separately in the fridge until you’re ready to use.

Notes

To view your current WW Points for this recipe and track it in the WW app, click here!
WW Points per serving: 6 (Points calculated using the recipe builder in the WW app)
Nutrition Information per serving:
430 calories, 23 g carbs, 5 g sugars, 22 g fat, 4 g saturated fat, 34 g protein, 6 g fiber, 443 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
11 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)