Greek Chicken Chopped Salad

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 servings


  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 large onion chopped
  • 1 1/2 pounds boneless skinless chicken thighs cubed
  • 1 cup chopped Greek olives pitted
  • sea salt and freshly ground black pepper to taste
  • pinch red pepper flakes
  • 1 cup chopped marinated artichoke hearts
  • 3 tablespoons extra virgin olive oil
  • 4 tablespoons fresh lime juice
  • 2 teaspoons chopped fresh basil
  • 2 medium cucumbers sliced
  • 1 cup halved grape tomatoes
  • 5 cups baby spinach


  • In a large skillet, heat the oil over medium-high heat. Cook the garlic and onion until soft. Add in the chicken through artichoke hearts and cook until the chicken is cooked through. Set aside to cool.
  • In a large bowl, whisk together the extra virgin olive oil through the basil. Toss the remaining ingredients in the dressing and then top with the chicken mixture to serve.


Serving Suggestion: N/A
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