This Greek Chicken Salad is a vibrant, complete meal that feels like sunshine on a plate. Juicy seasoned chicken pairs with crisp vegetables, briny olives, and creamy feta in a zesty lemon-oregano vinaigrette. It’s a crowd-pleasing recipe that’s perfect for weeknights or entertaining.
Love Greek Chicken Salad? So do we! If you're into Chicken Recipes or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Greek Chicken Salad
- Complete meal: Lean protein, fresh veggies, and healthy fats in one bowl.
- Bright flavors: Zesty lemon, salty feta, and earthy oregano create a balanced bite.
- Versatile template: Easily adapt with your favorite vegetables or herbs.
- Make-ahead friendly: Flavors deepen when marinated, perfect for lunches.
Ingredients & Tools
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 3 tbsp extra virgin olive oil, divided
- 1 large lemon, juiced (about 3 tbsp)
- 1 tsp Dijon mustard
- 1 English cucumber, chopped
- 2 cups cherry or grape tomatoes, halved
- 1 red bell pepper, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 4 oz block feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Tools: A large skillet or grill pan, a large mixing bowl, a small bowl or jar for the dressing, and a sharp knife.
Notes: Don’t skimp on the olive oil or use bottled lemon juice—the quality of your dressing ingredients really makes all the difference here.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 26 g |
| Carbs: | 14 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thickness matters. If your chicken breasts are very thick, consider slicing them in half horizontally to create cutlets. This ensures they cook quickly and evenly without drying out.
- Don’t rinse your feta. That salty brine it sits in is flavor gold! Crumble it straight from the package, and let a little of that brine sneak into the salad for an extra punch.
- Embrace the English cucumber. I really prefer these because they have fewer seeds and a thinner, more tender skin that you don’t need to peel. They add a fantastic crunch without any bitterness.
- Taste your dressing before you dress the salad. Dip a piece of lettuce or cucumber into the dressing and adjust. Does it need more salt? A pinch more oregano? This tiny step ensures your final salad is perfectly seasoned.
How to Make Greek Chicken Salad
Step 1: Start by prepping your chicken. Pat the chicken breasts completely dry with paper towels—this is the secret to getting a beautiful sear. In a small bowl, mix together the dried oregano, garlic powder, 1 tablespoon of the olive oil, and a generous pinch of salt and pepper. Rub this mixture all over the chicken breasts, making sure they’re fully coated. Let them sit for about 10 minutes while you preheat your skillet over medium-high heat.
Step 2: Cook the chicken. Add another tablespoon of olive oil to your hot skillet. Carefully place the chicken in the pan. You should hear a satisfying sizzle. Cook for 5-7 minutes per side, without moving it, until the outside is golden brown and the internal temperature reaches 165°F (74°C). The smell of oregano and garlic will be absolutely incredible. Transfer the chicken to a cutting board and let it rest for at least 5 minutes. This is non-negotiable for juicy chicken!
Step 3: While the chicken rests, make the vinaigrette. In your small bowl or jar, combine the fresh lemon juice, Dijon mustard, the remaining 1 tablespoon of olive oil, and a pinch of salt and pepper. Whisk it vigorously or shake the jar until the dressing is emulsified and looks slightly creamy. The Dijon helps it all come together beautifully. Give it a quick taste and adjust the seasoning if needed.
Step 4: Assemble the salad base. In your large mixing bowl, combine the chopped cucumber, halved tomatoes, chopped bell pepper, thinly sliced red onion, and pitted Kalamata olives. Gently toss everything together with your hands or a large spoon. You’ll notice the colors are already so vibrant and inviting.
Step 5: Slice and add the chicken. Take your rested chicken and slice it against the grain into ½-inch thick strips. This makes it tender and easy to eat. Add the warm chicken strips directly to the bowl of vegetables. The slight warmth from the chicken will help it soak up a little of the dressing later on.
Step 6: Bring it all together. Now, pour about two-thirds of your lemon vinaigrette over the chicken and vegetables. Add most of the crumbled feta and the chopped fresh parsley. Toss everything gently but thoroughly to coat. You want to be careful not to crush the tomatoes, but you do want every component to get a little kiss of that lemony dressing.
Step 7: The final flourish. Transfer your salad to a serving platter or divide it among plates. Drizzle the remaining dressing over the top and scatter the last bits of feta and parsley over everything. This final step adds a fresh burst of flavor and makes the presentation look absolutely restaurant-worthy.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for up to 3 days; combine just before serving.
- Freezer: Freeze cooked chicken only for up to 3 months; thaw in fridge before using.
- Reviving: If veggies soften, refresh with a squeeze of lemon and a sprinkle of fresh herbs.
Serving Suggestions
Complementary Dishes
- Warm pita bread or pita chips — Perfect for scooping up every last bit of salad and dressing from your bowl. The soft, warm bread is a wonderful textural contrast.
- Lemon-herb rice pilaf — A simple, fluffy rice dish cooked with a bit of lemon zest and dill complements the Greek flavors without overpowering the salad.
- Grilled halloumi — For the ultimate cheese lover, a few slices of squeaky, pan-fried halloumi cheese add a salty, protein-packed element.
Drinks
- A crisp Assyrtiko white wine — This Greek white wine has a bracing acidity and citrus notes that mirror the lemon in the dressing perfectly.
- Sparkling water with mint and lemon — A non-alcoholic option that’s incredibly refreshing and cleanses the palate between bites.
- A light Greek lager — The crisp, clean finish of a cold beer helps cut through the richness of the feta and olives.
Something Sweet
- Baklava — The honey-soaked, nutty, flaky layers are a classic Greek dessert that provides a sweet and rich counterpoint to the savory salad.
- Greek yogurt with honey and walnuts — It’s light, tangy, and satisfying, continuing the Mediterranean theme in a simple, healthy way.
- Lemon sorbet — A scoop of intensely tart and sweet sorbet is the most refreshing way to end this meal, echoing the citrus notes from the salad.
Top Mistakes to Avoid
- Mistake: Overcooking the chicken. This is the quickest way to end up with a dry, tough salad. Use a meat thermometer and pull the chicken at 165°F, then let it rest. It will carry over to the perfect temperature.
- Mistake: Dressing the salad too early. If you add the dressing and then let the whole salad sit for hours, the vegetables will release their water and become soggy. For the best texture, dress it just before serving or keep the dressing on the side.
- Mistake: Skipping the resting step for the chicken. I’ve messed this up before too, and you end up with all those beautiful juices running out onto the cutting board instead of staying in the meat. Those five minutes of patience are crucial.
- Mistake: Using pre-crumbled feta. It’s often coated in anti-caking agents that can make it taste chalky and dry. A block of feta that you crumble yourself is far superior in flavor and texture.
Expert Tips
- Tip: Massage your onions. If you find raw red onion a bit too pungent, place the sliced onion in a bowl of cold water with a squeeze of lemon juice for 10 minutes. This tames the sharp bite beautifully while keeping the crunch.
- Tip: Make it a marinade. Double the vinaigrette recipe and use half of it to marinate the chicken for 30 minutes before cooking. This infuses the meat with flavor from the inside out.
- Tip: Add a textural crunch. Right before serving, sprinkle over some toasted pine nuts or slivered almonds. The nutty crunch takes the texture to a whole new level.
- Tip: Get creative with your herbs. While parsley is classic, don’t be afraid to add a tablespoon of fresh chopped dill or mint. They bring a wonderful, fragrant freshness that’s hard to beat.
FAQs
Can I make this Greek Chicken Salad ahead of time?
Absolutely! The key is component prep. Cook and slice the chicken, chop all the vegetables, and make the dressing, but store them separately in airtight containers in the fridge. The chicken and dressing can be made up to 3 days ahead. Combine everything just before you’re ready to serve to keep the veggies crisp and vibrant. If you need to pack it for lunch, just put the dressing at the bottom of the container, then the chicken, then the sturdier veggies, with the lettuce or delicate herbs on top.
What’s the best way to reheat the chicken?
Honestly, this salad is best served with cold or room-temperature chicken once it’s assembled. But if you have leftover cooked chicken you need to warm, the best method is gently in a skillet over low heat with a tiny splash of water or chicken broth to keep it moist. Avoid the microwave, as it will zap all the moisture out and make the chicken rubbery.
I don’t have a grill pan. What’s the best alternative?
No problem at all! A regular heavy-bottomed skillet (like cast iron or stainless steel) works perfectly. Just make sure it’s nice and hot before you add the chicken to get that good color. You can also bake the chicken at 400°F (200°C) for 18-22 minutes, or even use an air fryer for a super quick and crispy result.
Can I use a different type of cheese?
While feta is traditional, you can certainly experiment. Goat cheese would be a fantastic tangy substitute. For a milder flavor, fresh mozzarella pearls (bocconcini) would work well, or even a sharp, crumbly cotija cheese. Just keep in mind that the salt level will vary, so adjust your seasoning accordingly.
Is there a way to make this salad more substantial for a heartier meal?
For sure! Adding a cup of cooked and cooled quinoa or orzo pasta directly into the salad mix will make it much more filling. Canned chickpeas, rinsed and drained, are another excellent addition for extra fiber and protein. A handful of peppery arugula mixed in with the other veggies also adds a nice volume and a slight spicy kick.
Greek Chicken Salad
Make a fresh and flavorful Greek Chicken Salad with juicy chicken, crisp veggies, and a zesty lemon dressing. A perfect healthy meal for any day. Get the recipe!
Ingredients
For the chicken and marinade:
-
2 boneless, skinless chicken breasts (about 1 lb / 450 g)
-
1 tbsp dried oregano
-
1 tsp garlic powder
-
3 tbsp extra virgin olive oil (divided)
-
1 large lemon, juiced (about 3 tbsp)
-
1 tsp Dijon mustard
-
Salt and freshly ground black pepper (to taste)
For the salad:
-
1 English cucumber (chopped)
-
2 cups cherry or grape tomatoes (halved)
-
1 red bell pepper (chopped)
-
1/2 red onion (thinly sliced)
-
1/2 cup Kalamata olives (pitted)
-
4 oz block feta cheese (crumbled)
-
1/4 cup fresh parsley (chopped)
Instructions
-
Start by prepping your chicken. Pat the chicken breasts completely dry with paper towels—this is the secret to getting a beautiful sear. In a small bowl, mix together the dried oregano, garlic powder, 1 tablespoon of the olive oil, and a generous pinch of salt and pepper. Rub this mixture all over the chicken breasts, making sure they’re fully coated. Let them sit for about 10 minutes while you preheat your skillet over medium-high heat.01
-
Cook the chicken. Add another tablespoon of olive oil to your hot skillet. Carefully place the chicken in the pan. You should hear a satisfying sizzle. Cook for 5-7 minutes per side, without moving it, until the outside is golden brown and the internal temperature reaches 165°F (74°C). The smell of oregano and garlic will be absolutely incredible. Transfer the chicken to a cutting board and let it rest for at least 5 minutes. This is non-negotiable for juicy chicken!02
-
While the chicken rests, make the vinaigrette. In your small bowl or jar, combine the fresh lemon juice, Dijon mustard, the remaining 1 tablespoon of olive oil, and a pinch of salt and pepper. Whisk it vigorously or shake the jar until the dressing is emulsified and looks slightly creamy. The Dijon helps it all come together beautifully. Give it a quick taste and adjust the seasoning if needed.03
-
Assemble the salad base. In your large mixing bowl, combine the chopped cucumber, halved tomatoes, chopped bell pepper, thinly sliced red onion, and pitted Kalamata olives. Gently toss everything together with your hands or a large spoon. You’ll notice the colors are already so vibrant and inviting.04
-
Slice and add the chicken. Take your rested chicken and slice it against the grain into ½-inch thick strips. This makes it tender and easy to eat. Add the warm chicken strips directly to the bowl of vegetables. The slight warmth from the chicken will help it soak up a little of the dressing later on.05
-
Bring it all together. Now, pour about two-thirds of your lemon vinaigrette over the chicken and vegetables. Add most of the crumbled feta and the chopped fresh parsley. Toss everything gently but thoroughly to coat. You want to be careful not to crush the tomatoes, but you do want every component to get a little kiss of that lemony dressing.06
-
The final flourish. Transfer your salad to a serving platter or divide it among plates. Drizzle the remaining dressing over the top and scatter the last bits of feta and parsley over everything. This final step adds a fresh burst of flavor and makes the presentation look absolutely restaurant-worthy.07
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