This salad bowl features chicken breast seasoned with oregano and garlic, grilled until juicy and served over a base of mixed leafy greens. The bowl is assembled with sliced cucumber, cherry tomatoes, red onion, kalamata olives, and crumbled feta cheese. The combination creates a fresh, multi-layered salad using simple ingredients.

About This Recipe

To prepare the salad, the chicken is rubbed with a herb-infused oil and seared to develop a savory crust before resting and slicing. The greens and vegetables are arranged in a bowl to provide a crisp, refreshing foundation that highlights the varied textures of the Mediterranean components. It is important to whisk the dressing with a touch of Dijon mustard to help the oil and lemon juice combine smoothly, ensuring it coats the ingredients evenly.

The flavor relies on the savory, herbal notes of the grilled chicken balanced by the sharp acidity of the lemon dressing and the brine of the olives. Using extra virgin olive oil and feta cheese provides a rich texture that complements the natural sweetness of the cherry tomatoes and the bite of the red onion. Since the chicken is seasoned simply with garlic and oregano, it allows the freshness of the raw vegetables to remain the focus of the dish.

This salad works well for lunch or dinner and can be prepared ahead of time by grilling the chicken in advance. It’s easy to customize the bowl by substituting the chicken with salmon or shrimp for a heartier version or adding avocado for extra creaminess. This bowl is best served immediately after dressing, offering a filling and structured meal that emphasizes bright, classic flavors.

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Why You’ll Love This Recipe

• Bright, fresh Mediterranean flavors
• High in protein, low in carbs
• Meal prep–friendly and versatile
• Ready in under 30 minutes
• Perfect balance of textures and flavors

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What You’ll Need for This Keto Mediterranean Chicken Salad Bowl

• For the Chicken:
• 2 medium chicken breasts
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 garlic clove, minced
• Salt & pepper, to taste
• For the Salad Bowl:
• 4 cups mixed leafy greens (spinach, arugula, romaine)
• 1/2 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/3 cup kalamata olives
• 1/4 cup feta cheese, crumbled
• Lemon wedges, for serving
• For the Dressing:
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• Salt & pepper, to taste

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Step-by-Step Preparation

1. In a small bowl, mix olive oil, oregano, garlic, salt, and pepper. Rub onto chicken breasts.
2. Grill or pan-sear chicken over medium heat for 6–7 minutes per side, or until fully cooked. Let rest, then slice.
3. In a large bowl, arrange leafy greens, cucumber, tomatoes, onion, olives, and feta.
4. Place sliced chicken on top.
5. Whisk together dressing ingredients and drizzle over salad.
6. Serve immediately with lemon wedges.

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FAQ

• Can I use chicken thighs instead of breasts?
  Yes, chicken thighs add extra juiciness and flavor.
• Can I make this dairy-free?
  Skip the feta or use a dairy-free alternative.
• Can I meal prep this?
  Yes, keep dressing separate until ready to serve.
• Can I swap the dressing?
  Yes, try a tahini-lemon dressing for a creamy twist.

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Variations & Substitutions

• Use salmon or shrimp instead of chicken
• Add avocado slices for more healthy fats
• Toss in roasted zucchini or bell peppers
• Swap feta for goat cheese or halloumi

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Serving Suggestions

• Serve with a side of keto cloud bread
• Pair with sparkling water infused with lemon
• Great as a lunch-to-go in a mason jar salad
• Perfect for summer barbecues as a lighter option

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Greek Chicken Bowls
• Steak & Arugula Salad with Parmesan

New keto recipes are added every week — check back often for more low-carb inspiration!