Work Lunch Greek Chicken Salad
A easily prepped take-to-work lunch idea!
Equipment
- Outdoor Grill
Ingredients
- 1 boneless, skinless chicken breast
- kosher salt and ground black pepper
- 1 cup romaine lettuce
- 1 cup cucumber diced
- 1 cup artichoke hearts
- ½ cup kalamata olives
- ¼ cup red onion diced
- greek dressing
Optional Additions:
- avocado diced
- canned chickpeas
- tomato diced
Instructions
- Prep: Preheat an outdoor grill to a medium-high heat and make sure the grill grates are clean.
- Grill: Season 1 boneless, skinless chicken breast with kosher salt and ground black pepper. Grill over medium heat for 10-12 minutes, flipping once - internal temp needs to be 165℉ (use a meat thermometer). *See Notes for other cooking methods*
- Layer: Let the chicken rest 5 minutes and then cut into bite-sized pieces. In a storage container of your choice, add the chicken on the bottom, then 1 cup romaine lettuce, 1 cup cucumber, 1 cup artichoke hearts, ½ cup kalamata olives and ¼ cup red onion.
- Dressing: Place greek dressing in small storage safe container.
- Serve: Bring both to work and either pour into a salad bowl or eat out of your storage container. Option to prep several and refrigerate for 3-5 days.
Notes
- Cooking Methods: You can also cook your chicken in a cast iron or instant pot - I also batch prep chicken by boiling the whole breast in water for 15-20 minutes or until internal temp of 165°F and then shred it to save for salads.
Nutrition
Calories: 389kcal | Carbohydrates: 31g | Protein: 31g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 3145mg | Potassium: 802mg | Fiber: 13g | Sugar: 9g | Vitamin A: 4489IU | Vitamin C: 10mg | Calcium: 84mg | Iron: 2mg
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