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5 from 1 vote

Paleo Whole30 Greek Chicken Salad

Prep Time10 minutes
Cook Time8 minutes
Marinate Time30 minutes
Servings: 6 servings
Calories: 370kcal


  • 1 ½ pounds organic chicken breast



  • 3 romaine hearts, washed and chopped
  • 1 pint organic cherry tomatoes, halved
  • ½ cup pitted kalamata olives, halved
  • 1 english cucumber, chopped
  • 1 red or orange bell pepper, chopped
  • ¼ green onion, chopped about 1 bunch, green parts only*
  • avocado if desired*


  • If chicken breast are large, pound them out to make more even or slice in half horizontally. Place them in a medium bowl and set aside.
  • In a measuring cup, combine olive oil, lemon juice, garlic oil, coconut vinegar, salt, pepper, and oregano. Whisk to combine. Pour ½ cup of the mixture into a jar to be used to the dressing and pour the remaining mixture over the chicken.
  • Marinade chicken for 30 minutes or up to overnight. You can use that time to cut the veggies if that's not already prepped.
  • Place the cut romaine in a bowl (or bowls) and top with all the veggies.
  • Once chicken is ready to cook, heat up a skillet over medium heat and add the chicken with some of the marinade to the pan. Cook 3-4 minutes on each side, or until cooked through.
  • Cut into strips and place on the salad.


*If not needing low FODMAP, use 1 teaspoon garlic powder in the marinade and sliced red onion in the salad if desired.
*Limit avocado for low fodmap. ⅛ of an avocado is considered safe. 


Calories: 370kcal | Carbohydrates: 10g | Protein: 26g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1098mg | Potassium: 876mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6066IU | Vitamin C: 56mg | Calcium: 51mg | Iron: 2mg