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CARE Recipe: Abbey’s Greek Chicken Chopped Salad

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From Abbey: “This is one of my favorite salads I’ve created because of the zucchini. Most Greek-inspired salads call for cucumber. But one time, I replaced the cucumber with zucchini and it was a big hit with my family. Why? Because I had made it the night before and it wasn’t soggy the next day like it can get with cucumbers!”

  • Total Time: 20 minutes
  • Yield: 4 1x



For Dressing

  • 1/4 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1/8 teaspoon salt, (to taste)
  • 1/4 teaspoon ground black pepper, (to taste)
  • 1 teaspoon Italian seasoning, (to taste)

Veggies (any leafy and tenders work well, your choice)

  • 1/2 cup sundried tomatoes, sliced, (dried, not in oil)
  • 20 kalamata olives, sliced in half lengthwise
  • 2 medium zucchini, minced
  • 1/4 cup red onion, minced
  • 4 cups riced cauliflower, (raw, not frozen)

For Protein

  • 8 ounce COOKED chicken breast, chopped (leftovers and rotisserie chicken work great)

At Time of Serving

  • 4 pieces pita bread (1 full pita per serving)


  1. In a large mixing bowl, whisk olive oil and vinegar with spices to make dressing.
  2. Add all veggies and COOKED chicken. Toss to coat well.
  3. Divide into 4 portions and serve with pita.


  • Note from Teri: what Abbey experienced was how the salt in dressings extracts water from the produce in salads. Since cucumber has a lot of water content naturally in it, it has a lot of water for salt to pull out; making a soggy make-ahead salad the next day. In addition to switching which produce you use, another tip to help reduce this moisture is to not add salt until the time of serving.


  • Calories: 483
  • Sugar: 8g
  • Sodium: 567mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 6g
  • Protein: 28g
  • Cholesterol: 48mg


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