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Greek Crispy Chicken Salad

Juicy and crispy chicken, creamy feta and crunchy vegetables will have you thinking that you’re dining at a waterfront restaurant in Mykonos, Greece!

Servings 4
Prep Time: 20
Cook Time: 17
Servings: 4
Prep Time: 20 mins
Cook Time: 17 mins


  • Salad
    • 4 Just Bare Lightly Breaded Chicken Fillets
    • 1 package (5oz) spring mix
    • 2 medium sized tomatoes, cored and cut into chunks 1 english cucumber, sliced
    • 1 green bell pepper, cored and sliced into strips
    • ½ red onion, thinly sliced
    • ½ cup pitted kalamata olives 1 cup feta crumbles
    • ¼ cup fresh basil, sliced
  • Greek Dressing
    • ¼ cup olive oil
    • 3 tbsp red wine vinegar 1 tbsp honey
    • 1 tbsp dried oregano 1 tsp kosher salt
    • freshly cracked black pepper

Nutrition Facts

Servings 4

Amount Per Serving
% Daily Value*

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Preheat the air fryer to 360°F. Place frozen chicken pieces in a basket in a single layer and air fry for 17 minutes until internal temp reaches 165ºF.
  2. While chicken is cooking, prepare the salad dressing by combining the olive oil, red wine vinegar, honey, oregano, salt and black pepper in a small bowl. Mix with a whisk until
  3. Place spring mix salad in a large mixing Toss the lettuce with a pinch of kosher salt, freshly cracked black pepper and about half of the dressing. Give it a gentle toss to coat.
  4. Start building the salad by placing the chopped veggies on top of the spring Garnish with kalamata olives, feta crumbles, chopped basil and remaining dressing. Gently toss to combine.
  5. Once chicken is done cooking, remove and slice into To serve, plate a healthy serving of the salad followed by the crispy chicken – enjoy!