Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Balsamic chicken greek salad


  • Total Time: 50 minutes
  • Yield: 4 1x

Ingredients

Scale
  • ⅓ cup balsamic vinegar
  • 2 garlic cloves, grated or minced
  • 1 tablespoon oregano
  • 2 teaspoons dijon mustard
  • ⅔ cup olive oil
  • ½ teaspoon salt
  • 1 ½ pounds boneless, skinless chicken thighs
  • 6 cups baby spinach
  • 1 can chickpeas, drained and rinsed
  • 2 cups cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 2 cups marinated artichoke hearts, roughly chopped
  • ½ cup kalamata olives
  • ¼ cup crumbled feta cheese

Instructions

  1. Make the dressing/marinade: Combine the vinegar, garlic, oregano and mustard in a small bowl. Slowly whisk in olive oil until everything is combined. Alternatively, you can add everything to a jar and shake to combine!
  2. Pour about a third of the dressing over the chicken and toss to combine. Marinate chicken for at least 30 minutes, and up to overnight.
  3. Preheat oven to 450.
  4. Place chicken on a large baking sheet, removing any excess marinade. Bake for 12-15 minutes, until browned and cooked through. Remove and let cool slightly before slicing.
  5. Assemble salads: Divide spinach, chickpeas ( i like to toss these in a bit of dressing too!), tomatoes, onions, artichoke hearts, olives and feta among bowls and top with chicken. Add as much dressing as you want and eat!

Notes

This salad is great to meal prep for weekday lunches. You can either keep all the ingredients separate and quickly build your salad in the morning, OR layer it in the following order to keep it as fresh as possible: dressing on the bottom, chickpeas, onions, artichokes, olives, chicken, tomatoes, spinach and feta.

The dressing/marinade works great on fish so if you don't feel like chicken you can definitely use salmon instead. Bonus: you'll only need to marinate salmon for about 15-20 minutes.

To make this vegetarian, leave out the chicken and just increase the chickpeas. I like to toss the chickpeas with a bit of dressing anyway so you'll still get a lot of flavor. To make this vegan, leave out the chicken and feta. Still super delicious!

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes