Light and refreshing, yet packed with protein and flavor. A traditional Greek salad with all the components you love—tomato, cucumber, bell pepper, Kalamata olives, and feta—gets bulked up with some herb-marinated and grilled chicken breast. A zesty red wine vinaigrette completes the dish, which is perfect for a lighter dinner or more filling lunch, and certainly satiating enough to keep you energized on busy weekdays!
Nutritional facts
Protein
54g
Carbs
15g
Calories
620kcal
Fat
40g
Ingredients
Cherry Tomato, Canola and Olive Oil Blend, Yellow Bell Pepper, Oregano, Red Onion, Romaine Lettuce, Rosemary, Red Wine Vinegar, Black Pepper, Garlic, Honey, Kalamata Olives, Dijon Mustard, Feta Cheese, Kosher Salt, Cucumber, Thyme, Chicken Breast
Contains milk, mustard.
Reviews
4.3
Based on 4432 reviews
Erin · 07/25/26
Stephanie · 07/25/26
Julianne · 07/25/26
The salad was good and there was a good amount of chicken but there were so many onions and so few other ingredients (there were 2 small cherry tomatoes). Red onions are overpowering the entire dish.
Tracie · 07/25/26
The meal was a surprise in that both my husband and I liked it a lot. We will get it again.
Linda · 07/24/26
Michael · 07/24/26
Julie · 07/23/26
Ingredients were surprisingly fresh! Generous portion of chicken…enough to have made a sandwich and a chicken Greek salad.
Jill · 07/23/26
I guess the almost lack of lettuce may be bc of lettuce recall. but I hope much more will not
be added after the crisis sadly this was s fave but no longer
Mary · 07/23/26
Alisha · 07/23/26
I like it. Y'all just kept sending me multiples so I got sick of it and then I didn't eat it for 2 weeks because of all the lettuce sicknesses
Jen · 07/23/26
Great tasting ingredients, good flavored chicken. There was some condensation/water that collected at the bottom which made the salad a little soggy.
Kayleigh · 07/23/26
Maren · 07/23/26
Jeffrey · 07/23/26
Always good!
Susan · 07/22/26
The lettuce was wilted and everything was slimy and I couldn’t eat it.
Chef Ruben Garcia has worked in restaurants all around New York for the past 10 years, including Palm Too and Extra Virgin. He now specializes in catering and working as a freelance chef for various clients in NY.
