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Greek salad topped with increased portion of grilled chicken, omit feta

average rating is 3 out of 5, based on 150 votes

Looking for a delicious, diabetes-friendly meal that's low-carb and high in protein? Try Bobby's mouthwatering Greek salad topped with perfectly grilled chicken, bursting with fresh flavors that will leave you craving more!

Serving Suggestions/Tips:

For an extra crunch, sprinkle some toasted pine nuts or sunflower seeds over the salad.

Feel free to add your favorite low-carb veggies like bell peppers or avocado.

Pair it with a refreshing glass of iced green tea or lemon-infused water for a complete meal.



Prep Time


Total Time







Low-carb High-protein Diabetic-friendly Mediterranean Salad Grilled Chicken Healthy Nutrient-packed Gluten-free Low-calorie Nutritious Fresh Homemade Quick Easy


For the salad:

  • 2 boneless, skinless chicken breasts (about 8 oz each)

  • 1 tablespoon olive oil

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • 4 cups mixed salad greens (spinach, arugula, or your choice)

  • 1 medium cucumber, sliced

  • 1 cup cherry tomatoes, halved

  • 1/2 red onion, thinly sliced

  • 1/4 cup pitted black olives (optional)

  • 2 tablespoons chopped fresh parsley

For the dressing:

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon red wine vinegar

  • 1/2 teaspoon Dijon mustard

  • 1 clove garlic, minced

  • Salt and pepper to taste


  1. Preheat your grill or grill pan over medium-high heat.

  2. Rub the chicken breasts with 1 tablespoon of olive oil, dried oregano, salt, and pepper.

  3. Grill the chicken for about 6-8 minutes per side or until the internal temperature reaches 165°F (75°C). Cooking time may vary depending on the thickness of the chicken breasts. Once cooked, set them aside to rest for a few minutes before slicing.

  4. In a large bowl, combine the salad greens, cucumber, cherry tomatoes, red onion, black olives (if using), and fresh parsley.

  5. In a separate small bowl, whisk together the dressing ingredients: extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.

  6. Drizzle the dressing over the salad and toss everything together until well coated.

  7. Divide the salad into two serving plates.

  8. Top each salad with the grilled chicken slices.

  9. Enjoy your tasty low-carb, high-protein Greek salad!


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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