Paleo Crispy Bacon Greek Cucumber Chicken Salad

Total time45 min

Prep time20 min

Cook time25 min

Paleo Crispy Bacon Greek Cucumber Chicken Salad

This hearty salad is the kind of meal that makes eating clean feel genuinely exciting rather than like a compromise. Grilled chicken breasts seasoned with oregano, garlic powder, and olive oil come out deeply golden with real grill marks, then get sliced over a generous bed of crisp romaine, cool cucumber, cherry tomatoes, red onion, and briny Kalamata olives. The crispy bacon — cooked low and slow until deeply browned — adds a smoky, salty crunch that takes the whole bowl to another level. A bright, tangy dressing made from olive oil, fresh lemon juice, red wine vinegar, and a touch of Dijon ties everything together without a drop of dairy or any grain-based thickener in sight. Traditional Greek salads often sneak in ingredients that don't work for grain-free and legume-free eating, but every component here is naturally whole-food and ancestral-diet friendly. It serves four, making it a solid option for meal prep or a crowd-pleasing weeknight dinner that doesn't require any explanation or substitutions at the table.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper

For the bacon

6 slices bacon

For the dressing

3 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp dried oregano
½ tsp dijon mustard
¼ tsp salt
¼ tsp black pepper

For the salad

1 large head romaine lettuce, chopped (about 8 cups)
1 english cucumber, halved lengthwise and sliced
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
½ cup pitted kalamata olives, halved
¼ cup fresh parsley, roughly chopped (optional)

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the 2 tbsp olive oil, 1 tsp dried oregano, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the mixture evenly over both sides of each breast.
2
Heat a grill pan or outdoor grill over medium-high heat until hot. Place the chicken on the grill and cook for 6–7 minutes per side, until the exterior is deeply golden with clear grill marks and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and rest for 5 minutes, then slice crosswise into 1/2-inch strips.

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