When it comes to salads, we’ve probably tried just about everything there is to try. However, we only recently discovered chopped salads. Can you believe it? For this type of salad, everything is cut/chopped into small pieces – whether it’s the lettuce, veggies, or other ingredients. Ideally, everything ends up being the same size. This Chopped Greek-ish Chicken Salad is no exception. Everything is finely chopped and then mixed so you only need a fork to eat it… In some situations, that’s quite useful, right?
We often have salad for dinner. When it’s warmer outside, it’s practically the only option to avoid ending up in a food coma on the couch after dinner. While we don’t mind relaxing on the couch, you should still be able to interact with your surroundings and not just lie there motionless because of a full stomach, right?!
Salads are also said to be healthy. At least most of them are. If you don’t overdo it with the add-ons and dressings, there’s definitely some truth to that. Does this chopped salad also fall into the »healthy category«? Absolutely. You can fry the chicken with very little oil/fat, and of course, you can use a reduced-fat cheese if you like. The rest shouldn’t be a problem. So, yes, it’s a good and healthy salad…
There’s not much to say about preparing the salad. As already mentioned, you simply chop everything up and then mix the ingredients with the dressing. We do the chopping with a simple knife – but there are also some very handy tools available to do the job. For example, you can use a veggie slicer* and you will be done in record time. If the blades are sharp enough, such a device can easily handle the chicken and cheese as well.
The salad stays fresh and nice for quite a while, so it’s perfect for a BBQ, for example. However, as with many salads, it’s best served fresh. If you are into meal prepping, this salad is also an option for you. Start with the dressing in a glass or other container, then add the chicken and cheese, and after that the other ingredients in layers. The most delicate components – the lettuce and herbs – should be added last. When you’re ready to eat, simply mix everything together.
For an even easier preparation, you can use precooked chicken from the supermarket. There are quite a few options available these days. And they are often not bad. Or, if you have leftover roasted chicken from a previous dinner, you can chop it up and add it to the salad as well.
For a vegetarian version, you could replace the chicken with roasted chickpeas. They are a great source of protein and a wonderful addition to many salads. As for the feta cheese, there are now vegetarian and even vegan alternatives available. So, if you’d like, you can prepare the salad completely vegetarian/vegan.
We’ve got quite a few salad recipes here on the blog. Our Cobb Salad, for example, is very similar to this Chopped Salad here. Thanks to the bacon, chicken, and blue cheese, it’s definitely not quite as high on the »healthy salad list« as other salads. Still, it’s incredibly delicious, of course. Or perhaps precisely because of the less healthy ingredients?!
Alternatively, I could also recommend our Italian Pasta Salad with Arugula Pesto. It’s also really delicious and quick to make. It always disappears quickly at BBQs and is certainly something different from the typical German pasta salad drenched in mayo you will often find at a BBQ…
INGREDIENTS / ZUTATEN
(4 servings)
For the chicken:
some oil for frying
2 medium-size chicken breasts
salt, pepper
For the salad:
1 small romaine lettuce, chopped
2 small red onions, chopped
5-6 (not too) small vine tomatoes, chopped
1 red bell pepper, chopped
1/2 cucumber, chopped
5.3 oz. (150g) shepherd’s cheese or feta, cubed
1.8 oz. (50g) pitted olives, chopped
1-2 stalks of flat-leaf parsley, chopped
1 stalk of dill, chopped
some chives, chopped
For the dressing:
1/4 cup (60ml) extra virgin olive oil*
2 tbsp. white balsamic vinegar*
1 garlic clove, finely minced
1 tsp. dried oregano*
salt, pepper
(4 Personen)
Für das Hähnchen:
etwas Öl zum Anbraten
2 mittelgroße Hähnchenbrustfilets
Salz, Pfeffer
Für den Salat:
1 kleiner Römersalat (Romana), in kleinen Stücken
2 kleine rote Zwiebeln, gewürfelt
5-6 kleinere Strauchtomaten, gewürfelt
1 rote Paprika, gewürfelt
1/2 Gurke, gewürfelt
150g Hirtenkäse oder Feta, gewürfelt
50g Oliven (entsteint), gewürfelt
1–2 Stängel (glatte) Petersilie, gehackt
1 Stängel Dill, gehackt
etwas Schnittlauch, gehackt
Für das Dressing:
60ml natives Olivenöl (extra)*
2 EL weißer Balsamico Essig*
1 Knoblauchzehe, fein gehackt
1 TL Oregano*
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Clean the chicken and season it with salt and pepper. Heat up a frying pan with some oil. Fry the chicken from all sides until nicely browned and cooked through. To check, you can cut into the thickest part of the chicken and continue frying it, if still pink. Remove the chicken from the pan and let it cool down for about 10 minutes, then cut into small pieces.
2. Finely chop the veggies by cutting them into small pieces with a knife or by using a veggie cutter*. Do the same with the shepherd’s cheese (or feta) and the olives. Add everything to a large bowl. Wash and dry the parsley, dill and chives, then chop finely. Add to the bowl, as well as the diced chicken, and mix everything well.
3. For the dressing, combine olive oil, vinegar, minced garlic and dried oregano in a small bowl. Season with salt and pepper, then add to the bowl with the veggies and mix to combine. Serve with some bread on the side.
Notes:
+ you can prepare the salad ahead of time, just keep veggies and dressing separate until ready to serve
+ leftovers can be stored in the fridge for up to 2 days, but the salad is best when fresh
+ if you want to keep it veggie, omit the chicken with some toasted/baked chickpeas (for example) and the cheese with a vegan alternative
1. Die Hähnchenbrustfilets säubern und mit Salz und Pfeffer würzen. Eine Pfanne mit etwas Öl erhitzen. Die Hähnchenfilets von allen Seiten braten. Das sollte schön gebräunt und durchgebraten sein. Zur Kontrolle kann man das Hähnchen an der dicksten Stelle anschneiden und checken, ob es noch rosa ist – wenn ja, einfach noch etwas länger anbraten. Das Hähnchen aus der Pfanne nehmen und etwa 10 Minuten abkühlen lassen, dann in kleine Stücke schneiden.
2. Das Gemüse mit einem Messer oder einem Gemüseschneider* in kleine Stücke/Würfel schneiden. Den Hirtenkäse (oder Feta) und die Oliven ebenfalls würfeln bzw. in kleine Stücke schneiden. Alles in eine große Schüssel geben. Petersilie, Dill und Schnittlauch waschen, trocknen und fein hacken. Zusammen mit dem gewürfelten Hähnchenfleisch in die Schüssel geben und alles gut vermengen.
3. Für das Dressing, das Olivenöl mit Essig, gehackten Knoblauch und Oregano in einer kleinen Schüssel verrühren. Mit Salz und Pfeffer würzen, dann in die Schüssel mit dem Gemüse dazugeben und alles gut vermengen. Den Salat mit etwas Brot als Beilage servieren.
Hinweise:
+ Der Salat kann im Voraus zubereitet werden – Gemüse und Dressing sollten jedoch bis zum Servieren getrennt aufbewahrt werden
+ Reste können bis zu 2 Tage im Kühlschrank aufbewahrt werden – der Salat schmeckt frisch allerdings am besten
+ Wer den Salat vegetarisch halten möchte, kann das Hähnchen und den Käse einfach weglassen und stattdessen geröstete Kichererbsen und eine vegane Käse-Alternative verwenden
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Here is a version of the recipe you can print easily.
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Chopped Greek-ish Chicken Salad
- Prep Time: 00:20
- Cook Time: 00:10
- Total Time: 00:30
- Yield: 4 1x
- Category: Salad
- Method: -
- Cuisine: Greece
Description
Get your chop on! Chopped salads are great for BBQs and other gatherings – so is this Chopped Greek-ish Chicken Salad. Easy to prepare and really tasty!
Ingredients
For the chicken:
some oil for frying
2 medium-size chicken breasts
salt, pepper
For the salad:
1 small romaine lettuce, chopped
2 small red onions, chopped
5-6 (not too) small vine tomatoes, chopped
1 red bell pepper, chopped
1/2 cucumber, chopped
5.3 oz. (150g) shepherd’s cheese or feta, cubed
1.8 oz. (50g) pitted olives, chopped
1-2 stalks of flat-leaf parsley, chopped
1 stalk of dill, chopped
some chives, chopped
For the dressing:
1/4 cup (60ml) extra virgin olive oil*
2 tbsp. white balsamic vinegar*
1 garlic clove, finely minced
1 tsp. dried oregano*
salt, pepper
Instructions
1. Clean the chicken and season it with salt and pepper. Heat up a frying pan with some oil. Fry the chicken from all sides until nicely browned and cooked through. To check, you can cut into the thickest part of the chicken and continue frying it, if still pink. Remove the chicken from the pan and let it cool down for about 10 minutes, then cut into small pieces.
2. Finely chop the veggies by cutting them into small pieces with a knife or by using a veggie cutter*. Do the same with the shepherd’s cheese (or feta) and the olives. Add everything to a large bowl. Wash and dry the parsley, dill and chives, then chop finely. Add to the bowl, as well as the diced chicken, and mix everything well.
3. For the dressing, combine olive oil, vinegar, minced garlic and dried oregano in a small bowl. Season with salt and pepper, then add to the bowl with the veggies and mix to combine. Serve with some bread on the side.
Notes
+ you can prepare the salad ahead of time, just keep veggies and dressing separate until ready to serve
+ leftovers can be stored in the fridge for up to 2 days, but the salad is best when fresh
+ if you want to keep it veggie, omit the chicken with some toasted/baked chickpeas (for example) and the cheese with a vegan alternative
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