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a bed of spinach topped with halved tomatoes, feta cheese, cucumbers, olives, shredded chicken, hummus, and tzatziki sitting next to a jar of homemade greek dressing and two wooden serving spoons all on a marble surface
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5 from 1 vote

Greek Chicken Salad Lunch Bowls

These Greek chicken salad lunch bowls are flavorful, refreshing, and so easy to meal prep for the week ahead!
Prep Time15 minutes
Total Time15 minutes
Course: Lunch
Cuisine: Greek
Servings: 5 servings
Author: Amber Goulden

Ingredients

For the Bowls:

  • 6 cups baby spinach or mixed greens
  • 4 cups shredded chicken either from 1 rotisserie chicken or about 2 pounds cooked boneless, skinless chicken breast
  • 1 cup hummus homemade or store-bought
  • 1 cup tzatziki homemade or store-bought
  • 1/2 cup crumbled feta
  • 2/3 cup kalamata olives
  • 1 large cucumber diced
  • 1 cup cherry tomatoes sliced in half

For the Greek Dressing:

  • 3 tablespoons lemon juice about 1 1/2 lemons
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • Pinch of fine sea salt
  • 1/4 teaspoon ground black pepper

Instructions

  • To make the dressing, add all of the ingredients to a mason jar, then place the lid on and shake for about 15 seconds, until fully combined.
  • Fill 5 lunch containers with mixed greens, then divide the chicken, hummus, tzatziki, feta, olives, cucumber, and tomatoes evenly amongst each. Store in the refrigerator for up to 5 days. Once you are ready to eat, pour over the dressing and enjoy!

Nutrition

Calories: 623kcal | Carbohydrates: 17g | Protein: 44g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 116mg | Sodium: 992mg | Potassium: 799mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3908IU | Vitamin C: 22mg | Calcium: 247mg | Iron: 5mg