Fresh Greek Chicken & Veggie Salad

This recipe balances lean protein with crunchy, vibrant vegetables and the tang of feta cheese.

Prep time: 15 minutes | Servings: 1 bowl

Chicken: 1 cup cooked shredded chicken breast (seasoned with salt, pepper, and a pinch of oregano).
Vegetables:
- 1/2 English cucumber, sliced into rounds.
- 1/2 cup cherry tomatoes, halved.
- 1/4 small red onion, thinly sliced.
Cheese: 2 tablespoons crumbled feta cheese.
Garnish: 1 fresh lemon wedge (for squeezing over the top).
Dressing (Optional but recommended): 1 tablespoon extra virgin olive oil, a splash of fresh lemon juice, a pinch of dried oregano, sea salt, and cracked black pepper.

Prepare the Base: Place your shredded chicken into a medium-sized bowl.
Add Veggies: Arrange the cucumber rounds, halved cherry tomatoes, and red onion slices on top of the chicken.
Add the Finishers: Sprinkle the crumbled feta cheese generously over the top.
Season: If you haven’t already, lightly drizzle the olive oil and fresh lemon juice over the salad. Add a sprinkle of cracked black pepper and a dash of oregano to taste.
Serve: Place your lemon wedge on the side or right on top, just like in your photo, so you can squeeze it over right before eating.

Make it Ahead: This stores well in the fridge, but keep the dressing and lemon juice separate until you are ready to eat to keep the cucumbers crisp.
Protein: If you’re short on time, a rotisserie chicken works perfectly for this.