Greek Chicken Salad (with Butter Beans, Feta and Fresh herbs)

Greek chicken salad with butter beans, cherry tomatoes, feta and cucumbers garnished with fresh dill fronds in a large serving bowl.

5 from 2 votes

Greek Chicken Salad (with Butter Beans, Feta and Fresh herbs)

This hearty and delicious Greek Chicken Salad includes roasted chicken, creamy butter beans, fresh vegetables and herbs, and feta cheese in a tangy dressing. I guarantee that you’ll be adding it to your recipe rotation! Best of all, it comes together in under 30 minutes.

Prep Time30

Total Time30

Course: Appetizer, Main Course, Salad

Cuisine: Greek

Servings: Servings

Author: Luay Ghafari

Cost: $10

Ingredients

Roasted Chicken

2 Chicken breasts - Skinless and boneless
1 tbsp Olive oil
1 tsp Dried oregano
½ tsp Kosher salt
¼ tsp Black pepper

Salad Dressing

4 tbsp Extra virgin olive oil
2 tbsp Lemon juice
1 tsp Lemon zest
1 tsp Dried oregano
1 tsp Kosher salt
½ tsp Black pepper

Salad Ingredients

1 can Butter Beans (drained and rinsed) - 14oz (400ml) can
1 pint Cherry tomatoes (sliced in half)
3 Persian cucumbers (Diced)
½ Red onion (thinly sliced) - Use less or more depending on preference
¼ cup Pitted kalamata olives (roughly chopped)
1 cup Greek feta cheese (crumbled)
2 tbsp Fresh Dill (chopped)
2 tbsp Fresh Parsley (chopped)
2 tbsp Fresh Mint (chopped)
Garnish with extra herbs

Instructions

Roast the chicken. Preheat your oven to 400F/205C. Line a small baking sheet with parchment paper. Season 2 Chicken breasts with 1 tbsp Olive oil, 1 tsp Dried oregano, ½ tsp Kosher salt and ¼ tsp Black pepper. Roast for 20-30 minutes or until the chicken is golden and cooked through to an internal temperature of 170F. Let the chicken cool slightly before mixing the salad.
Make dressing. While the chicken roasts, prepare the dressing by whisking 4 tbsp Extra virgin olive oil, 2 tbsp Lemon juice, 1 tsp Lemon zest, 1 tsp Dried oregano, 1 tsp Kosher salt and ½ tsp Black pepper in a small mixing bowl. Set aside.
Prepare the salad. In a large mixing bowl, add 1 can Butter Beans (drained and rinsed), 1 pint Cherry tomatoes (sliced in half), 3 Persian cucumbers (Diced), ½ Red onion (thinly sliced), ¼ cup Pitted kalamata olives (roughly chopped), 1 cup Greek feta cheese (crumbled), 2 tbsp Fresh Dill (chopped), 2 tbsp Fresh Parsley (chopped), 2 tbsp Fresh Mint (chopped) and the cooked chicken (cut in cubes). Try to keep the size of all the ingredients consistent.
Toss and adjust seasoning. Add the dressing to the salad bowl, toss to coat, taste and adjust the seasoning. Serve right away at room temperature or cool in the fridge before serving. Garnish with fresh dill fronds.

Notes

Refer to the blog post above for step-by-step recipe photos.

Ingredient Notes:

Chicken: I am using boneless, skinless chicken breasts in this recipe. But you can use chicken thighs. I recommend using deboned, skinless chicken as it’ll cook faster. You can also skip the chicken cooking step altogether and use store-bought roast chicken, rotisserie chicken or even thick-cut chicken slices from the deli.
Beans: I love taking a well-known salad (in this case, a classic Greek Salad) and upping the heartiness and protein with beans. Butter beans (also known as lima beans) are perfect. They are large and creamy. You can also use white navy beans or white kidney beans. Chickpeas work too.

Nutrition