Greek Chicken Sheet Pan Salad
Level
Easy
Time
45 Min
Servings
4
Published March 29, 2023 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Today we’re making a GREEK CHICKEN SHEET PAN SALAD!
I love making sheet pan dinners. Everything goes on one pan and is cooked in the oven. So easy. This meal is great for those busy nights where you want to eat something healthy but don’t have much time.
This Greek salad is made with chicken, cherry tomatoes, red onion, and black olives all roasted on a sheet pan in the oven for 20 minutes. Romaine lettuce of course, is used as the base with cucumbers and crumbled feta sprinkled on top. A lemon-y olive oil dressing finishes the salad bringing all the ingredients together. This salad tastes best when the sheet pan items are served warm on the salad.
This salad is free from seed oils, is gluten free and sugar free. Omit cheese for dairy free option.
Reasons to LOVE this Greek Chicken Sheet Pan Salad!
- This salad is a perfect HEALTHY dinner that is quick to make. The oven does all the cooking!
- No refined carbohydrates; suitable for keto or paleo diets
- There’s a bit of prep but everything can be done in advance.
- This is a visually appealing salad with the cucumber, red onion, fresh herbs, feta
- You will love the salad dressing; so easy to make!
- Gluten free, sugar free, no seed oils, with dairy free option
What equipment do you need?
- large salad bowl
- 1 large sheet pan
- oven
- large salad spoons
What ingredients do you need?
- 3 chicken breasts (thinly sliced)
- 2 cups cherry tomatoes
- 1/2 cup black olives (sliced)
- 1 large red onion (thinly sliced)
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic (minced)
- 1 tbsp dried or fresh oregano
- 1 head romaine lettuce (chopped)
- 1 cup cucumber (diced)
- 1 cup crumbled feta
How do I make this Greek Chicken Sheet Pan Salad?
It’s Super EASY!
Step 1:
Preheat oven to 400 F.
Step 2:
On a sheet pan, arrange sliced chicken and red onion. Pour 1 tbsp of dressing over top. Bake 15 minutes.
Step 3:
Arrange black olives, cherry tomatoes around chicken. Bake for another 5 minutes or until chicken is cooked through. Let cool 5 minutes.
Step 4:
Add romaine lettuce, chopped cucumber and crumbled feta cheese to a large bowl. Top with chicken mixture. Pour on remaining dressing. Garnish with fresh parsley.
Key Ingredients & Substitutions:
- Chicken- Chicken cooks really well on a sheet pan. It provides good protein to make this salad a meal. I did not test other meats but I presume pork would be a good substitute.
- Cherry tomatoes– I roasted the cherry tomatoes whole. Small tomatoes work best for this recipe.
- Black olives– Black olives are a very healthy, low sugar fruit and provide good fats. I’m not a lover of the black olive but I use them anyways. My husband loves them and I’m slowly acquiring a taste for them. I used canned black olives sliced in water.
- Red onion – Roasting the onion for 20 minutes makes them much more palatable than raw onion. Onions in general come with tremendous health benefits. Omit onion if you have an aversion to onion.
- Romaine lettuce- Greek salad isn’t greek salad (in my opinion) without romaine lettuce. A crispy type of lettuce works best for this recipe.
- Cucumber– cucumber adds a nice crunch. There’s no good substitute for cucumber that I can think of.
- Feta Cheese– Feta cheese also pairs nicely with all the ingredients. A soft, creamy ingredient is like feta is needed to balance out the textures of the salad. Goat cheese would be a good substitute. Omit if you’re avoiding dairy or use a dairy free soft cheese.
- Extra virgin olive oil- Olive oil or avocado oil are good choices for the base of the salad dressing. Don’t break my heart by using canola oil or other seed oil as they are pro-inflammatory and terrible for your health.
- Lemon – Fresh lemon juice is best. Use the bottled stuff if necessary. Any light coloured vinegar, like apple cider vinegar or white balsamic vinegar would be good substitutes.
- Oregano-Oregano is the classic seasoning used for a Greek salad. I used dried oregano for this recipe but fresh herbs would be best! Oregano has many medicinal qualities and it’s good to eat it regularly.
- Dairy free option– omit goat cheese or use dairy free soft cheese
How to Store Leftover Salad
This salad tastes best when it comes out of the oven. Store leftover salad and dressing separately in an airtight glass containers. Refrigerate. Must be eaten within 5 days. Chicken and vegetables can be warmed in the microwave or on stove top.
Do not freeze.
Greek Sheet Pan Chicken Salad
Equipment
- Oven
- 1 large sheet pan
Ingredients
- 3 chicken breasts thinly sliced
- 2 cups cherry tomatoes
- 1/2 cup black olives sliced
- 1 large red onion thinly sliced
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic minced
- 1 tbsp dried or fresh oregano
- 1 head romaine lettuce chopped
- 1 cup cucumber diced
- 1 cup crumbled feta
Instructions
- Preheat oven to 400 F.
- On a sheet pan, arrange sliced chicken and red onion. Pour 1 tbsp of dressing over top. Bake 15 minutes.
- Arrange black olives, cherry tomatoes around chicken. Bake for another 5 minutes or until chicken is cooked through. Let cool 5 minutes.
- Add romaine lettuce, chopped cucumber and crumbled feta cheese to a large bowl. Top with chicken mixture. Pour on remaining dressing.
Notes
Nutrition
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