two meal prep containers with salad and chicken

Meal Prep Greek Chicken Salad

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Chopped
  • Cuisine: Greek
  • Diet: Gluten Free


This healthy Greek Chicken Salad is an easy meal prep recipe that you can have for lunch or dinner. This recipe is gluten-free, grain-free, and low-carb.


  • 1.25 pounds chicken thighs, cooked and sliced*
  • 1 cup cherry tomatoes, halved
  • 5 small cucumbers or 2 large cucumbers, cut into bite-sized pieces
  • 1 bell pepper, diced
  • ¼ cup crumbled feta cheese (for dairy-free, use 1 ripe avocado)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • Fresh chives (optional, for topping)


  1. In a medium mixing bowl, combine the cooked chicken, tomatoes, cucumbers, bell pepper, feta cheese or cubed avocado, vinegar, and olive oil. Toss to combine.
  2. Divide the salad between four meal prep containers. Top with chopped chives (optional).
  3. Serve immediately or place lids on the containers and store them in the refrigerator for up to 5 days. 
  4. Serve cold or at room temperature. 


*To cook the chicken in the Instant Pot, place the chicken pieces on the trivet inside a 6-quart or 8-quart pressure cooker. Add 1 cup of water. Cook on high for 8 minutes. Let the pressure come down naturally for 5 minutes, then use the quick release. Carefully remove the lid and transfer the cooked chicken to a cutting board to slice. 

VEGAN: Substitute chopped extra-firm tofu or crumbled tempeh for the chicken. Use avocado instead of cheese.

PALEO: Use avocado instead of cheese.