High Protein Greek Chicken Cucumber Salad (Low Carb + High Protein!)
HIGH PROTEIN GREEK CHICKEN CUCUMBER SALAD 🥰 (Low Carb + High Protein!) is a easy Greek recipe that serves 2. 350 calories per serving. Recipe by Low Carb Love on YouTube.
Prep: 18 min | Cook: PT0M | Total: 30 min
Cost: $10.87 total, $5.44 per serving
Ingredients
- 1 medium English Cucumber (sliced thin)
- 0.25 medium Red Onion (thinly sliced)
- 1 cup Cherry Tomatoes (halved)
- 1 cup Bell Pepper (any color, diced)
- 0.5 cup Kalamata Olives (pitted and sliced)
- 2 tablespoons Avocado Oil (neutral‑taste, e.g., Chosen Foods)
- 2 cups Cooked Chicken Breast (shredded or diced; can use rotisserie or grilled)
- 0.5 cup Cottage Cheese (low‑fat, adds protein)
- 0.5 cup Greek Yogurt (plain, full‑fat for creaminess)
- 2 tablespoons Avocado Oil Mayo (made with 100% avocado oil)
- 1 tablespoon Balsamic Vinegar (adds tang)
- 1 teaspoon Garlic (minced fresh garlic)
- 1 teaspoon Dijon Mustard (optional, adds depth)
- to taste Salt
- to taste Black Pepper
- 0.25 cup Feta Cheese (crumbled, for garnish)
Instructions
Prep Vegetables
Slice the English cucumber, thinly slice the red onion, halve the cherry tomatoes, dice the bell pepper, and slice the Kalamata olives.
Time: PT5M
Lightly Oil Veggies
Place the prepared vegetables in the large mixing bowl and drizzle with 2 Tbsp avocado oil. Toss gently to coat.
Time: PT2M
Make Creamy Dressing
In the small bowl combine cottage cheese, Greek yogurt, avocado‑oil mayo, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper. Whisk until smooth and creamy.
Time: PT3M
Combine Chicken and Dressing
Add the cooked chicken breast pieces to the bowl with the dressed vegetables. Pour the creamy dressing over everything and toss until all ingredients are evenly coated.
Time: PT5M
Finish with Feta
Sprinkle the crumbled feta cheese over the top of the salad and give a final gentle toss.
Time: PT1M
Serve
Serve the salad immediately, or chill for up to 30 minutes for a colder dish.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 35 g
- Carbohydrates
- 12 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Low‑Carb, High‑Protein, Gluten‑Free, Keto‑Friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of English Cucumber: Persian cucumber, regular cucumber
- Instead of Red Onion: white onion, sweet onion
- Instead of Cherry Tomatoes: grape tomatoes, diced regular tomatoes
- Instead of Bell Pepper: red pepper, yellow pepper
- Instead of Kalamata Olives: black olives, green olives
- Instead of Avocado Oil: extra virgin olive oil, grapeseed oil
- Instead of Cooked Chicken Breast: cooked turkey breast, canned chicken
- Instead of Cottage Cheese: ricotta cheese, Greek yogurt
- Instead of Greek Yogurt: plain regular yogurt, skyr
- Instead of Avocado Oil Mayo: regular mayo, olive‑oil mayo
- Instead of Balsamic Vinegar: red wine vinegar, apple cider vinegar
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Dijon Mustard: whole grain mustard, yellow mustard
- Instead of Feta Cheese: crumbled goat cheese, cotija cheese
Equipment Needed
- Cutting Board
- Chef Knife
- Large Mixing Bowl
- Small Bowl
- Measuring Spoons
- Salad Tongs or Large Spoon
Critical Steps — Do Not Skip
- Slicing vegetables uniformly ensures even dressing coverage.
- Whisking the dressing to a smooth consistency prevents lumps.
- Tossing the salad gently preserves the texture of the chicken and veggies.
Chef Tips from the Video
- For extra flavor, grill the chicken with a pinch of oregano and lemon zest before shredding.
- Add a handful of fresh herbs like dill or parsley to brighten the salad.
- Use a hand‑held immersion blender for an ultra‑smooth dressing.
Troubleshooting
Dressing is too thick.
Thin it with a tablespoon of water, extra avocado oil, or a splash of lemon juice until desired consistency is reached.
Salad feels soggy after sitting.
Keep the dressing separate until just before serving, or add a bit more feta and olives for texture.
Chicken is dry.
Use rotisserie chicken or poach chicken breasts in broth for extra moisture, and shred while still warm.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture will change.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Prepare the dressing a day ahead and store in the fridge; give it a quick stir before using.
- Chop all vegetables and store them in a sealed container with a drizzle of avocado oil to keep them fresh.
Frequently Asked Questions
What is the cultural significance and history of Greek chicken salad in Mediterranean cuisine?
Greek salads date back to ancient Greece where fresh vegetables, olives, and feta were staples of the Mediterranean diet. Adding protein like chicken is a modern, low‑carb adaptation that keeps the traditional flavors while making the dish a complete meal.
What are the traditional regional variations of Greek chicken salad in Greek cuisine?
In Greece, salads often feature cucumbers, tomatoes, red onion, olives, and feta, dressed simply with olive oil and lemon. Some regions add capers or anchovies, while modern low‑carb versions incorporate protein sources such as grilled chicken or lamb.
How is Greek chicken salad traditionally served in Greece?
Traditionally it is served as a mezze (small dish) alongside bread or as a side to grilled meats. In low‑carb adaptations, the salad becomes the main plate, often eaten on its own or with a side of olives.
What occasions or celebrations is Greek chicken salad traditionally associated with in Greek culture?
Greek salads are common at family gatherings, summer picnics, and festive occasions like Easter and name‑day celebrations. Adding chicken makes it suitable for larger meals and holiday buffets.
What other Mediterranean dishes pair well with Greek chicken salad?
Pair it with grilled lamb kebabs, tzatziki, roasted eggplant, or a side of lemon‑herb quinoa for a balanced Mediterranean feast.
What makes this high‑protein Greek chicken salad special in low‑carb cuisine?
It combines the classic fresh flavors of a Greek salad with a creamy, protein‑rich dressing made from cottage cheese, Greek yogurt, and avocado‑oil mayo, delivering a satisfying meal that stays under 15 g net carbs per serving.
What are the most common mistakes to avoid when making high‑protein Greek chicken salad?
Common errors include over‑mixing the dressing, which can make it grainy, using dry or overcooked chicken, and adding too much dressing which makes the salad soggy. Follow the critical steps for smooth dressing and keep the chicken moist.
Why does this recipe use avocado‑oil mayo instead of regular mayo?
Avocado‑oil mayo provides a neutral flavor and a higher proportion of monounsaturated fats, keeping the salad keto‑friendly while adding a luxurious creaminess that regular mayo can’t match.
Can I make this Greek chicken salad ahead of time and how should I store it?
Yes. Store the dressing and chopped vegetables in separate airtight containers in the refrigerator for up to 3 days. Combine them just before serving to maintain texture.
What does the YouTube channel Low Carb Love specialize in?
The YouTube channel Low Carb Love focuses on low‑carb, keto‑friendly recipes that are high in protein and flavor, offering practical meal ideas for weight‑loss and healthy living.
How does the YouTube channel Low Carb Love's approach to Greek cuisine differ from other Greek cooking channels?
Low Carb Love adapts traditional Greek dishes by swapping high‑carb ingredients for low‑carb alternatives, such as using avocado‑oil mayo and extra protein, while preserving authentic flavors, unlike classic Greek channels that stick to traditional recipes.
Last updated: September 1, 2026
