There is something special about the bold, sun-kissed Mediterranean flavors that keep me coming back, and this Greek Chicken Salad is a perfect example. I first made it on a summer afternoon when I couldn’t bear to turn on the oven. I was hungry and wanted something fresh—and this salad delivered. Since then, it has become one of my go-to meals, whether for weekly lunches or a light dinner with friends.
With juicy grilled chicken, crisp vegetables, creamy feta, and a zesty homemade Greek dressing, this salad feels indulgent but is full of nutrients. It’s easy to make, no special equipment needed—just simple ingredients and a few helpful tips from experience.
Why You’ll Love This Recipe
- Fresh and flavorful – Loaded with crisp veggies, juicy chicken, and tangy feta.
- Healthy and nutritious – High in protein, nutrient-dense, and naturally gluten-free
- Quick and easy – Ready in under 30 minutes; perfect for busy weekdays.
- Customizable – Easily adapted to low-carb, dairy-free, or vegetarian diets.
- Great any time of year – Perfect for lunch, dinner, meal prep, or picnics.
Ingredients You’ll Need
For the Salad:
- 2 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and pepper, to taste
- 6 cups chopped romaine lettuce (or mix with spinach)
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 cucumber, sliced or chopped
- ⅓ cup Kalamata olives, halved
- ½ cup crumbled feta cheese
Optional Add-ins:
- Avocado slices
- Bell peppers
- Pepperoncini or banana peppers
- Cooked quinoa or orzo
For the Greek Dressing:
- ⅓ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- Juice of ½ lemon
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Salt and pepper, to taste
Tip: Make the dressing ahead—letting it sit for 30 minutes helps the flavors meld beautifully.
How to Make Greek Chicken Salad
Step 1: Marinate and Cook the Chicken
Season the chicken with olive oil, oregano, garlic powder, salt, and pepper. Marinate for at least 15 minutes (or overnight for deeper flavor).
Cooking Options:
- Grill: 5–6 minutes per side, until cooked through (165°F internal temp)
- Stovetop: Cook in a skillet over medium heat for 5–7 minutes per side
- Oven: Bake at 400°F for 20–25 minutes
Let the chicken rest for 5 minutes before slicing.
Step 2: Make the Greek Dressing
Whisk all dressing ingredients together in a bowl or jar. Adjust seasoning to taste.
Step 3: Assemble the Salad
Layer the lettuce, tomatoes, cucumber, onion, olives, and feta in a large bowl or on a platter. Top with sliced chicken and drizzle with the dressing. Toss gently or serve the dressing on the side.
Expert Tips
- Use chicken thighs for extra flavor and juiciness, especially for meal prep.
- Rest the chicken before slicing to retain juices.
- Soak red onions in cold water for 10–15 minutes to mellow their sharpness.
- Make extra dressing – it works great as a marinade or dip.
- Prep veggies ahead to make assembly faster.
- Serve with warm pita for a more satisfying meal.
Variations & Substitutions
- Low-carb/Keto: Omit tomatoes or reduce onions; add avocado or extra olives.
- Dairy-free: Omit feta or use a dairy-free version.
- Vegetarian: Substitute chicken with chickpeas, tofu, or tempeh.
- Add grains: Quinoa, couscous, or orzo make it heartier.
- Wrap it up: Use warm pita or flatbread to turn it into a wrap.
Serving Suggestions
- Serve with warm pita and a side of hummus or tzatziki.
- Pair with crisp white wine like Sauvignon Blanc or a rosé.
- For entertaining, build a Greek mezze platter with falafel, baba ganoush, and dolmas.
- Great for picnics—pack in jars or meal prep containers.
Storage & Reheating
Storage:
- Store components separately for freshness.
- Cooked chicken: refrigerate up to 4 days.
- Dressing: lasts 5–7 days in the fridge in a sealed jar.
Reheating:
- Reheat chicken gently on the stovetop or microwave—or enjoy it cold.
Recipe FAQs
How do I keep my salad from getting soggy?
Store the dressing separately and toss the salad right before serving.
Can I use rotisserie chicken?
Absolutely—just slice or shred and add.
Is Greek Chicken Salad healthy?
Yes! It’s high in lean protein and healthy fats with lots of vegetables.
What olives should I use?
Kalamata olives are traditional, but any briny variety will work.
Can I prep the chicken ahead?
Yes—grilled chicken stores well and is perfect for meal prep.
Greek Chicken Salad is more than a healthy meal—it’s a dish you’ll genuinely crave. Whether you’re packing lunches, planning a light dinner, or just embracing fresh, bold flavors, this salad delivers every time. I’ve made it countless times, refined it with each try, and now it’s your turn.
If you make it, I’d love to hear how it turns out. Leave a comment, rate the recipe, or share your own twist.
Nutrition (per serving, based on 4 servings):
Calories: 410 | Protein: 38g | Fat: 25g | Carbs: 10g | Fiber: 3g | Sugar: 4g