Greek chicken salad became one of my favorite lunches after I wanted something fresh but still filling enough to keep me satisfied through the afternoon. Instead of making another plain chicken salad, I added juicy tomatoes, crisp cucumber, red onion, olives, and plenty of feta. Then, I tossed everything with a simple lemon and olive oil dressing. As soon as everything came together, I knew this was a salad I would make regularly.
Since then, this Greek chicken salad has become an easy option for lunch, dinner, and meal prep. Not only does the seasoned chicken make it filling, but the fresh vegetables add plenty of crunch while the feta and olives bring extra flavor. Plus, if you enjoy fresh meals like my Armenian Salad, Mixed Cucumber Salad, or Chicken Wrap With Avocado Salsa, this recipe is another easy one to add to your weekly menu.
Why You Will Love This Greek Chicken Salad
What I love most about this recipe is how fresh and filling it is at the same time. While the vegetables keep the salad light and crisp, the chicken adds enough protein to turn it into a complete meal.
Another reason I make this salad often is the combination of flavors. The salty feta and olives work especially well with the tomatoes and cucumber, while the lemon dressing adds a fresh, tangy finish.
On top of that, you can prepare most of the ingredients ahead of time. As a result, this Greek chicken salad works especially well for busy weekdays when you don’t want to spend much time preparing lunch.
Finally, it’s incredibly easy to customize. For example, you can add avocado, chickpeas, bell peppers, or extra feta depending on what you already have in your kitchen.
What You Will Need
You’ll need a large skillet or grill pan to cook the chicken until golden on the outside and juicy inside. Additionally, a large salad bowl gives you enough room to toss the lettuce and vegetables without spilling everything over the sides.
You’ll also need a small bowl or jar for mixing the dressing. Finally, a sharp knife and cutting board make preparing the chicken and vegetables much easier.
Ingredients
The Chicken
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Greek Salad
- 6 cups chopped romaine lettuce
- 1½ cups cherry tomatoes, halved
- 1 large cucumber, chopped
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives
- ¾ cup crumbled feta cheese
- ½ cup sliced bell pepper
Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
How to Make Greek Chicken Salad
First, add the chicken breasts to a bowl. Then, add the olive oil, lemon juice, garlic, oregano, paprika, salt, and black pepper.
Next, toss the chicken until the seasoning evenly coats each piece. If you have time, allow it to marinate for about 30 minutes so the flavors can develop even further.
Meanwhile, heat a large skillet or grill pan over medium-high heat. Once the pan is hot, add the chicken and cook for about 5 to 7 minutes on each side, depending on the thickness.
Continue cooking until the chicken reaches an internal temperature of 165°F. Then, transfer it to a cutting board and let it rest for about 5 minutes before slicing.
While the chicken rests, prepare the dressing. Add the olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon mustard, salt, and black pepper to a small bowl. Then, whisk everything together until well combined.
Next, add the romaine lettuce, tomatoes, cucumber, red onion, olives, bell pepper, and feta to a large salad bowl.
Pour some of the dressing over the vegetables and gently toss everything together. After that, divide the salad between serving bowls.
Finally, slice the rested chicken and arrange it over the salad. Drizzle the remaining dressing over the top, add a little extra feta if desired, and serve.
Tips for the Best Greek Chicken Salad
First, give the chicken some time to marinate if your schedule allows. Even 30 minutes gives the lemon, garlic, and oregano more time to flavor the meat.
Additionally, let the cooked chicken rest before slicing it. As a result, more of the juices stay inside the meat rather than running onto your cutting board.
When preparing the vegetables, try to cut them into similar bite-sized pieces. That way, you’ll get a little chicken, feta, and fresh vegetables in almost every bite.
Finally, wait until you’re ready to serve before adding the dressing. Otherwise, the lettuce can become soft, especially if you’re preparing the salad ahead of time.
Make It Ahead
If you’re making this Greek chicken salad for meal prep, store the chicken, salad, and dressing separately. Then, when you’re ready to eat, simply combine everything and add the dressing.
You can cook the chicken ahead and keep it refrigerated in an airtight container for up to 3 to 4 days. Likewise, you can chop most of the vegetables ahead of time, although tomatoes taste best when freshly cut.
What to Serve With Greek Chicken Salad
Although this salad works perfectly well as a complete meal, you can also add a simple side if you want something more substantial. For example, warm pita bread, hummus, or roasted potatoes all pair nicely with the lemon and oregano flavors.
Alternatively, serve it alongside Spinach Pakoras or Blistered Shishito Peppers when you’re putting together a larger spread. Then, finish the meal with a cold glass of Mint Lemonade (Limonana) or Classic Homemade Lemonade.
Greek Chicken Salad
Description
This Greek chicken salad works just as well for a quick family dinner as it does for meal prep. While the chicken makes the salad satisfying, the vegetables keep every bite fresh and crunchy. Plus, you can prepare most of the ingredients ahead of time and simply toss everything together when you're ready to eat
Ingredients
For The Salad
Dressing
Instructions
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First, add the chicken breasts to a bowl. Then, add the olive oil, lemon juice, garlic, oregano, paprika, salt, and black pepper.
-
Next, toss the chicken until the seasoning evenly coats each piece. If you have time, allow it to marinate for about 30 minutes so the flavors can develop even further.
-
Meanwhile, heat a large skillet or grill pan over medium-high heat. Once the pan is hot, add the chicken and cook for about 5 to 7 minutes on each side, depending on the thickness.
-
Continue cooking until the chicken reaches an internal temperature of 165°F. Then, transfer it to a cutting board and let it rest for about 5 minutes before slicing.
-
While the chicken rests, prepare the dressing. Add the olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon mustard, salt, and black pepper to a small bowl. Then, whisk everything together until well combined.
-
Next, add the romaine lettuce, tomatoes, cucumber, red onion, olives, bell pepper, and feta to a large salad bowl.
-
Pour some of the dressing over the vegetables and gently toss everything together. After that, divide the salad between serving bowls.
-
Finally, slice the rested chicken and arrange it over the salad. Drizzle the remaining dressing over the top, add a little extra feta if desired, and serve.
