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Keto Greek Salad with Fire-Roasted Chicken

This Keto Greek Salad with Fire-Roasted Chicken pairs smoky, charred chicken with crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, and tangy feta for a hearty low-carb meal that feels anything but boring. A bright lemon-olive oil dressing ties everything together, delivering a refreshing, filling salad loaded with protein, healthy fats, and fiber to keep you energized and satisfied while staying keto-friendly.
Course Dinner, Lunch, Main Course, Salad
Cuisine Greek, Keto, Mediterranean
Keyword fire roasted chicken, gluten free, keto dinner, keto greek salad, low carb salad
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 4 servings
Calories 510kcal

Equipment

  • grill or grill pan
  • Mixing Bowls
  • Whisk
  • Tongs
  • Cutting board
  • Chef's knife

Ingredients

Fire-Roasted Chicken

  • 1 1/2 pounds boneless skinless chicken thighs or chicken breasts, patted dry
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 3/4 teaspoon sea salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper

Keto Greek Salad

  • 4 cups chopped romaine lettuce loosely packed
  • 1 1/2 cups chopped English cucumber peeled if desired
  • 3/4 cup halved cherry tomatoes
  • 3/4 cup chopped bell pepper red, yellow, or green
  • 1/3 cup pitted Kalamata olives halved
  • 3/4 cup diced feta cheese or crumbled
  • 2 tablespoons finely sliced red onion

Lemon-Olive Oil Dressing

  • 1/3 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste

Optional Add-Ons

  • 1 small ripe avocado pitted, peeled, and sliced, optional
  • 1 tablespoon fresh chopped parsley or fresh oregano for garnish, optional

Instructions

  • Add the olive oil, lemon juice, dried oregano, smoked paprika, garlic powder, salt, and pepper for the chicken to a medium bowl and whisk until well combined.
  • Add the chicken thighs to the bowl and toss until the pieces are evenly coated in the marinade, then let sit at room temperature for at least 10 minutes while you prepare the salad components.
  • Preheat a grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking.
  • Place the marinated chicken on the hot grill and cook until deeply charred in spots and cooked through, about 6 to 8 minutes per side depending on thickness, turning once halfway through.
  • Transfer the cooked chicken to a plate, tent loosely with foil, and let rest for 5 minutes before slicing into bite-size strips or chunks.
  • While the chicken cooks, add the chopped romaine, cucumber, cherry tomatoes, bell pepper, Kalamata olives, feta, and red onion to a large salad bowl and toss gently to combine.
  • In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper for the dressing until emulsified and slightly thickened.
  • Taste the dressing and adjust seasoning with additional salt, pepper, or lemon juice as desired to balance brightness and richness.
  • Pour about two thirds of the dressing over the salad and toss until the vegetables are lightly coated but still crisp, adding more dressing only if needed to avoid sogginess.
  • Arrange the sliced fire-roasted chicken over the dressed salad, drizzle with a little of the remaining dressing, and garnish with avocado slices and fresh herbs if using.
  • Serve the salad right away while the chicken is slightly warm, or chill components separately and assemble just before serving for meal prep.

Notes

To keep this salad crisp for meal prep, store the grilled chicken, chopped vegetables, and dressing in separate containers and combine them just before eating. Use chicken thighs for maximum juiciness and flavor, and do not be afraid to develop deep char marks on the grill for that signature smoky, fire-roasted character. If you prefer to lower the carbs even further, reduce the cherry tomatoes and bell pepper slightly and increase the cucumber and romaine to maintain volume and crunch. This salad keeps well in the refrigerator for up to 3 days when stored in airtight containers, though avocado is best added right before serving to prevent browning.

Nutrition

Calories: 510kcal | Carbohydrates: 9g | Protein: 30g | Fat: 40g | Saturated Fat: 11g | Cholesterol: 145mg | Sodium: 980mg | Fiber: 3g | Sugar: 3g