Greek Chicken Salad with Zucchini Noodles

This Greek Chicken with Zucchini Noodles is a beautiful and delicious take on a traditional Greek Chicken Salad!   Loaded with fresh vegetables, tasty marinated grilled chicken, and a creamy and zesty homemade salad dressing!

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I made this salad awhile back for a get-together with friends.  Everyone raved about the delicious dressing and how yummy and fresh it was – they loved this recipe!

Then came the requests for the recipe – which I freely gave out.

“Share the wealth” is my philosophy.

And that’s exactly what I’m doing… sharing this amazing deliciousness with you today!

As you can see this baby is loaded with all kinds of veggies.  You’ve got sweet bell peppers, cucumber, zucchini, tomatoes, onions, peperoncino’s, kalamata olives… like I said full and overflowing with veggies.

I used a spiralizer to turn my cucumber and zucchini into noodles.  I have to tell you that is one kitchen appliance/gadget I use all the time.  I swap out zucchini noodles for noodles in lots of my pasta dishes like my Sausage with Zoodles with Peppers and my Chicken Parmesan.  It’s a great way to satisfy the craving of noodles but keep it low carb and keto friendly.

You can get a spiralizer for under $30 on Amazon.  This is the one I own.

You can also purchase spiralized veggies in the fresh produce area in most grocery stores.  They are usually refrigerated near the cut up fruit.  This is a great option if you need to hit the “easy” button and get dinner on the table even quicker.  You do you, Boo!!

And of course it wouldn’t be a Greek salad without feta cheese!!  Cause feta makes everything bettah!!  Who’s with me on that!??

A quick tip about feta cheese… I actually prefer to buy the feta cheese that is in block form.  I find that even though crumbled feta might be a tiny bit more convenient it actually gets dried out and seems to have less flavor.

Another ingredient that makes this salad so good is the Greek chicken – grilled Greek marinated chicken that is. 

I used chicken tenders but you could also use chicken breasts and slice them into strips or leave them whole. 

I like having the smaller pieces of chicken because it allows more surface area of the chicken to be exposed to the marinade, so the meat absorbs more flavor, more quickly.  Plus, it grills faster – bonus!  And who doesn’t love grilled chicken in less than 10 minutes!??

That brings us to the homemade Greek dressing… it’s soo flavorful and delicious.  It’s zesty and a bit creamy – it’s one of my favorite dressings for sure.

Truly a zippy explosion of flavors to coat all that tasty goodness.

Here’s how this Greek salad comes together…

Greek Chicken Zoodle Salad

First, get your chicken marinating.   Put your chicken pieces in a freezer bag or a large mixing bowl.  Mix all the Greek chicken marinade ingredients together and pour over the chicken, then mix together. 

Marinade the chicken for 30 minutes or up to 3 hours in the refrigerator.  Then grill on 400 degrees for 3-4 minutes a side or until internal temperature on a digital meat thermometer reads 165 degrees.

Next, mix all your salad dressing ingredients together and set aside.

Spiralize (on the thinnest noodle blade) the zucchini and cucumber, then rough cut the veggie noodles into 6-8 inch long pieces.

Julienne 2 sweet bell peppers.

Mandolin, spiralize or thinly slice the red onion.

Slice the tomatoes.

Drained the pepperoncini and the Kalamata olives.

Put all zoodles in a large serving bowl.  Pour some of the dressing over them and gently toss.  Sprinkle on the feta cheese, tomatoes, sweet bell peppers, onions, olives, pepperoncini slices, and add the grilled chicken.  Drizzle on more dressing and dig in!

This is one delicious, fresh and hearty Greek salad recipe.  Full of bold and tasty flavors and tons of good for you ingredients!

Yield: 6 Servings

Greek Chicken Salad with Zucchini Noodles

Print

A fresh, zippy take on your favorite Greek chicken salad, with veggie noodles!

Prep Time 20 minutes

Cook Time 10 minutes

Marinating Time 30 minutes

Total Time 1 hour

Ingredients

For The Chicken/Marinade:

• 1½ pounds chicken tenders or chicken breasts cut into long strips
• ½ cup red wine vinegar
• 1/3 cup olive oil
• 2 tablespoons dried oregano
• 3 garlic cloves minced
• 2 tablespoons finely chopped flat leaf parsley
• ½ teaspoon salt
• ½ teaspoon pepper

For The Dressing:

• 3 garlic cloves minced
• ¼ cup finely chopped red onion
• 2 tablespoons finely chopped flat leaf parsley
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 1/3 cup red wine vinegar
• 1/3 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1½ teaspoons honey (omit for low-carb/keto)

For The Greek Salad:

• 2 Nine-inch zucchini squash or 3 smaller ones
• 1 large English cucumber
• 1 pint cherry tomatoes or 7 Campari tomatoes cut into wedges.
• 1 small red onion, mandolined or thinly sliced
• 4-8 ounces Feta cheese
• 1 cup Kalamata olives (pitted)
• 1 cup sliced pepperoncini

Instructions

For the Chicken:

1. Place the chicken pieces in a freezer bag or a bowl and set aside.
2. Mix all the marinade ingredients in a mason jar or a glass measuring cup. Pour over chicken and mix together.
3. Marinate the chicken in the refrigerator for 30 minutes or up to 3 hours.
4. Grill on 400 degrees for 3-4 minutes a side or until a digital meat thermometer reads 165 degrees F.

For the Dressing:

Mix all the dressing ingredients together and set aside. I like using a mason jar for this.

For the Greek Salad:

1. Spiralize (on the thinnest noodle blade) the zucchini and cucumber, then rough cut veggie noodles into 6-8 inch long pieces with some kitchen shears.
2. Mandolin the red onion (or thinly slice and rough chop)
3. Slice cherry tomatoes in half (if using Campari tomatoes cut them into wedges)
4. Drain the pepperoncini and olives.
5. Transfer all veggie noodles to a large serving bowl.
6. Pour some dressing over them and gently toss. Sprinkle on the tomatoes, onions, feta, olives, pepperoncini slices, and grilled chicken. Then drizzle on more dressing and serve.
   

Notes

For Low Carb & Keto options, omit honey.

Nutrition Information

Yield

6

Serving Size

4 ounces chicken plus veggies
Amount Per Serving Calories 392Total Fat 23gSaturated Fat 6gCholesterol 89mgSodium 1133mgCarbohydrates 15gNet Carbohydrates 10gFiber 5gSugar 8gProtein 30g

If you’re looking for another interesting Middle Eastern dish to try this summer, check out this Fattoush Salad Recipe with Lemon Chicken Kabobs! 

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