Light and refreshing, yet packed with protein and flavor. A traditional Greek salad with all the components you love—tomato, cucumber, bell pepper, Kalamata olives, and feta—gets bulked up with some herb-marinated and grilled chicken breast. A zesty red wine vinaigrette completes the dish, which is perfect for a lighter dinner or more filling lunch, and certainly satiating enough to keep you energized on busy weekdays!
Nutritional facts
Protein
54g
Carbs
15g
Calories
620kcal
Fat
40g
Ingredients
Cherry Tomato, Canola and Olive Oil Blend, Yellow Bell Pepper, Oregano, Red Onion, Romaine Lettuce, Rosemary, Red Wine Vinegar, Black Pepper, Garlic, Honey, Kalamata Olives, Dijon Mustard, Feta Cheese, Kosher Salt, Cucumber, Thyme, Chicken Breast
Contains milk, mustard.
Reviews
4.3
Based on 4403 reviews
Salad was good. Dressing just ok.
Kimberly · 07/16/26
Sandra · 07/15/26
Nancy · 07/15/26
Runny chicken super dry
Kesha · 07/15/26
The lettuce was completely soggy from the chopped cucumbers and onions and had to be thrown away. Remaining ingredients were slimy.
Catherine · 07/15/26
Scott · 07/15/26
Great dressing!
Melinda · 07/15/26
my favorite salad but i have to mix it with some regular lettuce,I also never eat all the chicken
Marijo · 07/15/26
Anita · 07/14/26
Great flavor but very watery upon opening container
Christina · 07/14/26
not particularly a fan of olives
Ronald · 07/14/26
Sandra · 07/14/26
Jennifer · 07/14/26
Oumie · 07/14/26
Alex · 07/14/26
Great taste! Very filling, Large portions! I agree with an earlier post, eat it the day it is delivered so the lettuce is not soggy.
We did because of that post and we loved it.
Ken · 07/14/26
Sandra · 07/14/26
This salad had WAY too many raw onions, the chicken breast was haphazardly whacked into 3 hunks, and the bottom of the tray was full of water.
Kirk · 07/13/26
I would rather you leave out the lettuce, add my own. The chicken and the rest very good!
Melissa · 07/13/26
The lettuce was completely cooked and soggy underneath the ingredients when I opened it
Chef Ruben Garcia has worked in restaurants all around New York for the past 10 years, including Palm Too and Extra Virgin. He now specializes in catering and working as a freelance chef for various clients in NY.
