Greek Chicken Salad

Serves 6-8.



  • 2 lbs. of chicken tenders
  • Generous amount of olive oil (1/4 c. or more)
  • 2 tsp. smoked paprika
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. dried parsley
  • Salt and pepper
  • Lemon juice, optional

Dilly Potatoes:

  • 24 oz. Yukon gold baby potatoes, quartered
  • Generous amount of olive oil
  • Generous amount of garlic powder, onion powder, smoked paprika, dried dill, salt and pepper

Tomatoes and Cucumbers:

  • 2 c. grape tomatoes, halved
  • 2 c. cucumbers, diced
  • 1/2 red onion, diced
  • 1 bunch parsley, chopped
  • 1/4 c. olive oil
  • 1/4 c. red wine vinegar
  • Salt and pepper, to taste


  • Romaine lettuce, chopped
  • Dried oregano
  • Garlic Expressions dressing
  • Chicken
  • Dilly Potatoes
  • Tomatoes and cucumbers
  • Feta
  • Hummus, optional
  • Tzatziki, optional


  1. Chicken: Add olive oil through salt and pepper to a Ziploc bag and mix to combine; then add the chicken tenders and toss to coat the chicken. Let marinate in the fridge for at least 2 hours or overnight. When ready, grill or bake chicken, and then chop into bite sized pieces. Optional: add squeeze of lemon juice over hot chicken.
  2. Dilly Potatoes: Preheat oven to 375F. Line a baking sheet with parchment paper, and toss the potatoes with the olive oil and seasoning. Bake for 25 minutes, then flip the potatoes and bake for another 15 minutes, or until potatoes reach preferred doneness.
  3. Tomatoes and Cucumbers: In a bowl add all ingredients and toss to combine. Taste and adjust seasoning. Refrigerate until ready to serve.
  4. Salad Assembly: In a large serving bowl add chopped romaine lettuce, sprinkle with dried oregano, and then toss with desired amount of Garlic Expressions dressing. Then top with chopped chicken, dilly potatoes, and tomatoes and cucumbers and toss to combine. Sprinkle with feta and serve with a dollop of hummus and tzatziki.

Greek Salad:

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