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Greek Grain + Roasted Chicken Salad

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A hearty and refreshing Mediterranean-inspired salad with tender roasted chicken, wholesome grains, and vibrant vegetables tossed in a simple lemon dressing.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 40–45 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Halal

Ingredients

  • 2 cups cooked grains (quinoa, farro, or brown rice)
  • 2 cups roasted chicken (sliced or shredded)
  • 1 cup cherry tomatoes
  • 1 cucumber (chopped)
  • 1/4 red onion (thinly sliced)
  • 1/2 cup kalamata olives
  • 1/2 cup feta cheese (crumbled)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 garlic cloves (minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh parsley (chopped)

Instructions

  1. Prepare grains if needed and let them cool slightly.
  2. Season and roast chicken at 200°C (400°F) for 25–30 minutes until cooked through, then slice or shred.
  3. In a large bowl, combine cooked grains, cherry tomatoes, cucumber, red onion, and olives.
  4. Add roasted chicken and crumble feta cheese on top.
  5. In a small bowl, whisk olive oil, lemon juice, garlic, salt, black pepper, and oregano.
  6. Pour dressing over the salad and toss gently to combine.
  7. Sprinkle fresh parsley on top.
  8. Serve immediately or chill before serving.

Notes

  • Use leftover chicken to save time.
  • Keep dressing separate if making ahead.
  • Add roasted vegetables like zucchini or bell peppers for extra flavor.
  • Replace chicken with chickpeas for a vegetarian option.
  • Add yogurt-based dressing for extra creaminess.
  • Store in the refrigerator for up to 3 days.
  • Can be served cold or slightly warm.

Nutrition

Find it online: https://juliameals.com/greek-grain-roasted-chicken-salad/