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Greek Chicken Salad
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Greek Chicken Salad

Greek Chicken Salad

over Romaine with Tomatoes, Cucumber & Feta | 2 servings

One summer, chicken salad vacationed in Mykonos and came back with a sleek Greek makeover. That’s the origin story of this speedy lunch dish and we’re sticking to it! Most of the ingredients are ready to go, so all you need to do is toss the chicken with the mayo, vinegar, and Greek dressing, and prep the vegetables (tomatoes, cukes, and baby romaine). Garnish with feta and that’s your 10-minute lunch!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes


/ serving 2 people

4 tablespoon


(Contains Eggs)

1 unit

White Balsamic Vinegar

1.5 ounce

Greek Vinaigrette

(Contains Eggs, Milk)

9 ounce

Fully Cooked Chicken Breasts

4 ounce

Grape Tomatoes

1 unit

Persian Cucumber

1 unit

Baby Lettuce

½ cup

Feta Cheese

(Contains Milk)

Not included in your delivery



1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories660 kcal
Fat51 g
Saturated Fat12 g
Carbohydrate15 g
Sugar9 g
Dietary Fiber2 g
Protein35 g
Cholesterol145 mg
Sodium1310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



In a large bowl, combine mayonnaise, vinegar, Greek dressing, and 1 TBSP olive oil.


Pat chicken* dry with paper towels; dice into ½-inch pieces, then toss in bowl with dressing. Set aside.


Wash and dry produce. Halve grape tomatoes lengthwise. Quarter cucumber lengthwise; slice into ½-inch-thick pieces. Trim and discard root end from lettuce; halve lengthwise, then chop crosswise into 1-inch ribbons.


Toss tomatoes, cucumber, and lettuce in bowl with chicken and dressing. Season with salt and pepper.


Divide salad between bowls. Garnish with feta and serve.