GF Chopped Greek Chicken Filling

greek grilled chicken salad
Oksana Charla
Prep time: 15 mins
Cook time: 20 mins
Calories: 97

This Greek chicken recipe makes enough to fill 8 wraps. Combine it with Naan-Style Flatbread for a delicious, hearty meal. Assemble the wraps just before eating.

Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).

Yields 8 servings


  • 1/2 pound boneless chicken breast
  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil
  • Salt and pepper, to taste
  • 1 medium tomato, chopped
  • ½ medium cucumber, peeled and chopped
  • ½ cup chopped artichoke hearts
  • ¼ cup chopped kalamata olives
  • ¼ cup thinly sliced romaine lettuce
  • 3 tablespoons crumbled feta cheese, optional
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 garlic clove, crushed
  • Salt and pepper, to taste


1Preheat oven to 400°F.

2Set chicken breast in an oven-proof dish. Top with 2 teaspoons lemon juice, 2 teaspoons olive oil, salt and pepper. Place in preheated oven and bake 15 to 20 minutes or until cooked through. Remove and let cool 10 minutes.

3To make filling, place tomato, cucumber, artichoke hearts, olives, lettuce, cheese (if using) and onion in a medium mixing bowl. Chop the chicken and mix into filling.

4To make dressing, place lemon juice, vinegar, olive oil, oregano, garlic, salt and pepper in a small bowl. Whisk to combine ingredients. Add dressing to filling and toss until ingredients are evenly coated.

1 serving contains 97 calories, 6g total fat, 1g saturated fat, 0g trans fat, 11mg cholesterol, 194mg sodium, 7g carbohydrates, 1g fiber, 1g sugars, 5g protein.