Greek Chicken Salad with Bell Peppers & Feta

I’ve been making this salad for years—so long, in fact, that I can’t quite remember where it originally came from. I think I tore it out of a magazine back in my twenties and kept it in my recipe collection. Over the years, it’s evolved and become something I now make from memory, with a few personal tweaks along the way.

What I love most is that it’s packed with protein and low in carbs, which makes it a perfect lunch. It keeps me full and satisfied without leaving me groggy in the afternoon. It also travels well—I've brought it on plenty of canoe camping trips and picnics, and it always hits the spot.

A Few Tips

When I’m grilling chicken, I like to make extra so I can use it for meals like this throughout the week. My go-to quick marinade is the juice of half a lemon (sometimes a whole one), garlic powder, salt, pepper, and a drizzle of olive oil.

For this recipe, I usually use two leftover chicken breasts and slice them thinly. I like to slice my bell peppers with a mandoline for even, thin pieces. If you’re planning to store the salad for a few days, draining the sliced peppers on paper towels helps remove some of the excess water and keeps things from getting soggy.

I used to use red onion, but once I started using shallots, I never looked back. They have a milder flavor that works so well in this salad. I thinly slice the shallot and then chop my kalamata olives and walnuts.

Don’t skip toasting the walnuts—it really brings out their flavor and gives the salad a warm, nutty crunch.

If you have fresh herbs, I highly recommend using them. I had basil and oregano in the garden, so I chopped up a small handful of each. If you don’t have fresh on hand, dried herbs work just fine—I usually add them straight to the dressing.

To Make the Dressing

In a small bowl, whisk together:

• 1 tablespoon red wine vinegar

• ⅛ teaspoon garlic powder

• ¼ teaspoon salt

• A few cracks of black pepper

Then slowly whisk in ¼ cup of olive oil until combined.

To Assemble the Salad

In a large bowl, combine:

• Sliced chicken

• Bell peppers

• Shallot (or red onion)

• Chopped olives

• Fresh (or dried) herbs

• Toasted walnuts

• Crumbled feta

Pour the dressing over the top and toss everything together. That’s it!

My husband likes this salad best when the chicken is still warm (and I’ll admit—it’s delicious that way), but I usually eat it cold for lunch and love it just as much.

It’s naturally low-carb and gluten-free, and if you leave out the feta, it’s also dairy-free—and still totally satisfying.

I hope you enjoy this one as much as I do!