This zesty power salad bowl is perfect for people who are constantly on-the-go! It's quick, satisfying, and light while packing in protein and other essential nutrients. Our Greek Arugula Power Salad is perfect for lunch as a main dish, and the recipe itself takes less than 15 minutes. Who's ready to give their chicken salads a twist?
We take one pound of chicken breast and cook it in a lemon-herb dressing, then place it over 8 cups of fresh arugula and add traditional Greek salad flavors using vegetables like olives, cucumbers, onions, and tomatoes. We also add one cup of white beans to add more protein and make it into a power salad bowl.
Lemon herb dressing doubles as a quick marinade for chicken in this Mediterranean-inspired bowl. It's rich in protein from both white beans and chicken with plenty of veggies to keep the salad interesting like feta cheese, olives, and tomatoes.
How long will Greek Arugula Power Salad last for?
Our Greek arugula power salad will last for 4 to 5 days when stored properly and placed in the refrigerator. The best way to store and preserve this meal is in our Good Cook® Meal Prep Bowl.
Can Greek Arugula Power Salad be frozen?
You can freeze leftover salad, but store the chicken and vegetables separately. Place the salad leftovers in separate freezer bags and put the bags in one of our meal prep salad bowls.
Greek Arugula Power Salad Ingredients:
For Lemon Herb Dressing
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- ½ cup fresh parsley
- 1 tablespoon raw honey
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
For Chicken
- 1 lb. chicken breast
- 2 tablespoon lemon-herb dressing
For Salad
- 8 cups arugula
- 1 cup grape tomatoes, halved
- 1 cup chopped baby cucumber
- 1 cup white beans, drained
- ½ cup green olives
- ½ cup sliced red onion
- ½ cup feta cheese
- ⅓ cup lemon herb dressing
For Serving
How do you make Greek Arugula Power Salad?
This power salad bowl is super easy to make!
- Combine and blend the lemon-herb dressing ingredients in a blender or NutriBullet. Set aside 2 tablespoons for marinating the chicken. Pour 2 tablespoons of dressing on diced chicken and marinate in the refrigerator for 30 minutes. Put the remaining dressing in the refrigerator until you're ready to pack the salad.
- Cook marinated chicken in a cast-iron skillet for 10 to 15 minutes. Once cooked, let the chicken cool for five minutes.
- Grab your arugula, onions, tomatoes, beans, and olives and combine everything in a bowl.
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How to portion Greek Arugula Power Salad?
Put 2 cups of arugula into four containers and top with tomatoes, cucumber, beans, olives, feta cheese, red onion, and chicken. Pack dressing into 4 sauce cups and store them with your power salad bowls. When you're done with portioning, place your meals in the refrigerator until you're ready to take them with you for lunch.
More power salad bowl meal prep recipes:
Power salad bowls are easy lunches that make you feel unstoppable thanks to their nutritional content. Here's a few more!
- Middle Eastern Breakfast Salad Bowls
- Fall Harvest Power Salad
- Kale Steak Power Salad
- Thai Crunch Quinoa Grain Bowl Bowl
Other tips for making Greek Arugula Power Salad:
- Drain excess dressing from marinated chicken before cooking so you don't have a soggy power salad bowl.
- You can freeze salad bowls, but doing so can make them less flavorful.
- Cut your chicken, tomatoes, and onions into bite-sized portions.
- Use dry arugula. Wash, drain, and pat dry or use pre-washed, bagged arugula.
- Drizzle your salad with dressing, then toss and mix your salad well right before eating.
Ingredients
For Lemon Herb Dressing
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- ½ cup fresh parsley
- 1 tablespoon raw honey
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
For Chicken
- 1 lb. chicken breast
- 2 tablespoon lemon-herb dressing from recipe above
For Salad
- 8 cups arugula
- 1 cup grape tomatoes halved
- 1 cup chopped baby cucumber
- 1 cup white beans drained
- ½ cup green olives
- ½ cup sliced red onion
- ½ cup feta cheese
- ⅓ cup lemon herb dressing recipe above
Instructions
For Dressing
- Combine ingredients for dressing in a blender or Nutri-bullet and blend until smooth. Refrigerate until serving.
For Chicken and Salads
- Add diced chicken and 2 tablespoons of dressing to a small bowl, stir to coat chicken. Marinate for 30 minutes in the refrigerator.
- Heat a cast-iron skillet over medium heat for 2 minutes. Drain excess marinade from chicken and add to hot skillet. Cook until chicken is golden brown on all sides, about 10-12 minutes stirring occasionally. Cool at room temperature for 5 minutes.
- Add 2 cups arugula to 4 GoodCook round containers and top with tomatoes, cucumber, beans, olives, feta cheese, red onion, and chicken. Add dressing to 4 sauce cups included in the package. Store in refrigerator until enjoying.
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