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Greek Chicken Meal Prep Salad with Hummus Recipe
Ben Carraoli

Greek Chicken Meal Prep Salad with Hummus Recipe

I recently tried this Greek-style chicken salad with hummus, and honestly, it turned out better than I expected. The flavors felt fresh, light, and super satisfying without being heavy.
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Total Time 35 minutes
Servings: 4
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 4 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • ½ red onion thinly sliced
  • ½ cup kalamata olives pitted
  • ½ cup feta cheese crumbled
  • 1 cup hummus
  • Juice of 1 lemon
  • Optional: fresh parsley for garnish

Method
 

  1. Start by seasoning the chicken with olive oil, oregano, garlic powder, salt, and pepper. I like to rub the seasoning well so every bite is flavorful. Let it sit for a few minutes before cooking. This helps the flavors soak in better.
  2. Heat a grill pan or skillet over medium heat and cook the chicken until golden and fully cooked. It usually takes about 6–8 minutes per side depending on thickness. Make sure not to overcook it, or it can turn dry. Let it rest before slicing.
  3. While the chicken cooks, chop the lettuce, tomatoes, cucumber, and onion. I always try to keep the pieces bite-sized for easy eating. Fresh veggies really make this salad stand out. Keep everything crisp and chilled.
  4. In a large bowl, combine all the chopped vegetables, olives, and feta cheese. Toss everything gently so it mixes well. This creates a colorful and balanced base. It already smells amazing at this stage.
  5. Slice the cooked chicken and place it on top of the salad. Add a generous scoop of hummus on the side or spread it across the bowl. The hummus works like a creamy dressing. Squeeze fresh lemon juice over everything.
  6. Lightly toss the salad or keep ingredients layered for presentation. I sometimes keep the hummus separate when meal prepping. Garnish with parsley if you like. Serve fresh or store for later.

Notes

  • I always let the chicken rest before slicing—it keeps it juicy and tender
  • Use fresh lemon juice instead of bottled; it really lifts the flavor
  • I prefer homemade or high-quality hummus for a richer taste
  • Don’t overdress the salad; hummus already adds creaminess
  • I sometimes add a pinch of paprika for extra depth.