This chopped Greek Salad with Vegan Chicken is full of the flavours of holidays in Greece. It's simple to make and perfect for lunches or picnics. Get the recipe below.
The origins of this dish is actually a meaty meal I made way back in 2015, before I went vegetarian and then eventually vegan. I threw together a simple chopped salad and served it up with a ready roasted chicken that I had bought from the hot counter at the local supermarket. The recipe developed from there and became one of the more popular recipes on my blog.
Today the Greek Salad element remains the same but I now serve this with vegan feta and vegan chicken slices rather than a whole roast chicken. You could use any vegan chicken pieces (just be sure to cook them first if they're not ready to eat!!)
What I love about the recipe is that it is very quick and easy to put together making it perfect for meal prepping and enjoying as a lunch at work. It is also great for picnics! Whatever the occasion the flavours of the salad take me back to holidays in Greece and the vegan chicken adds extra protein to keep me fuller for longer.
It's a chopped salad so no real skill required here. I've simply taken cucumber, tomato, red onion and vegan feta as my salad base and added on some black olives and chickpeas to bulk out the salad a little further. The Greek inspired vinaigrette is made with lemon, oil, garlic and oregano which really takes this from a simple fresh salad to one that really packs a punch! It can also be drizzled over the vegan chicken for an extra hit of flavour.
Jump to:
Ingredients
You'll want plenty of fresh veggies for this recipe as well as some store cupboard staples. You'll need:
- Cucumber
- Tomatoes
- Red onion
- Black olives
- Chickpeas
- Vegan feta
- Olive oil
- Lemon juice
- Red wine vinegar
- Garlic
- Oregano
- Salt and pepper
- Vegan chicken pieces
Step by step instructions
This is less of a recipe and more of an assembly job! There are just two simple steps if you use ready-to-eat chicken pieces like I did.
- Step 1: combine the salad ingredients and toss with the dressing.
- Step 2: top with the chicken pieces and serve!
Substitutions
There are only a couple of substitutions I'd recommend with this recipe. They are:
- Chickpeas: you could swap these for butter beans or cannellini beans.
- Vegan chicken: swap for tofu, tempeh or soy pieces so long as they've been cooked.
Equipment
You won't create too much washing up with this recipe. The only equipment you'll need are:
- Chopping board
- Sharp knife
- Citrus zester
- Small jug, jar or bowl for whisking the dressing
- Sauce whisk or fork
Storage
You can make this salad in advance and store it in the fridge for up to 3 days. Though I recommend keeping the vegan feta and vegan chicken separate and only adding to the salad when serving.
Frequently asked questions
Yes. Cook the vegan chicken according to the packet's instructions then top the salad with the cooked vegan chicken. You could serve the cooked chicken hot or cold. Both are delicious.
The vegetables used in this salad don't get soggy when dressed in advance of serving so you can definitely make this salad ahead of time. Just add the vegan feta and vegan chicken at the last minute.
Yes! I simply use dried oregano for convenience but fresh also works well.
The recipe
Greek Salad with Vegan Chicken
Ingredients
For the salad
- 0.5 cucumber diced
- 6 vine ripened tomatoes diced
- 0.5 red onion thinly sliced
- 125 g chickpeas drained weight from a tin
- 75 g black olives pitted
- 100 g vegan feta
For the vinaigrette
- 25 ml olive oil
- 0.5 lemon juice only
- 1 tablespoon red wine vinegar
- 1 clove garlic crushed
- 0.5 teaspoon dried oregano
- 1 pinch salt
- 1 pinch black pepper
For the vegan chicken
- 120 g vegan chicken ready to eat variety
- 1 tablespoon dried oregano for serving
Instructions
- Combine the salad vegetables in a large dish.
- Crumble the feta over the top and toss together.
- Mix the oil, vinegar, lemon juice, garlic, herbs and seasoning then pour over the salad and toss.
- Top with the vegan chicken and extra oregano and serve.
Elizabeth says
Oh yum!! This is just my kind of meal - gorgeous colours and flavours! mmmm!
Emma Walton says
Thanks Elizabeth! Glad you like it 😀
Kevin says
What a simple yet delicious looking salad! I make something similar sometimes and add chopped up leftover new potatoes too. You're right, it's such a versatile yet impressive dinner. I really want a nice salad now... 🙂
Emma Walton says
Thanks Kevin! I might try swapping out the chickpeas for new potatoes next time. Great suggestion!
Janie says
Mmmm, you really cannot beat the smell of a roasting chicken, and this salad looks like a total winner.
So sad to hear about your Grandma, dementia is a cruel, cruel disease that affects the family horribly. Big hugs to you all xx
Janie x
Emma Walton says
Thanks for your kind words Janie! I've learnt to never underestimate the healing power of a home cooked dinner xx