These Greek Chicken Salad Bowls deliver a vibrant, satisfying meal that’s both fresh and deeply nourishing. You get juicy marinated chicken paired with crisp cucumbers, tomatoes, briny olives, and creamy feta. It’s a complete, low-carb bowl that comes together quickly for a simple yet special dinner.
Looking for Greek Chicken Salad Bowls inspiration? You'll love what we have! Explore more Dinner Ideas recipes or discover our Chicken Breast Recipes favorites.
Why You’ll Love This Greek Chicken Salad Bowls
- Complete meal: Protein, healthy fats, and fresh veggies in one beautiful bowl.
- Bright flavors: Lemon, garlic, and oregano create a vibrant, refreshing taste.
- Highly adaptable: Easy to customize ingredients or prep ahead for busy days.
- Indulgent yet light: Creamy feta and briny olives add depth without heaviness.
Ingredients & Tools
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 3 tbsp extra virgin olive oil, divided
- Juice of 1 large lemon
- 2 tsp dried oregano
- 2 cloves garlic, minced
- 1 tsp sea salt, plus more to taste
- 1/2 tsp freshly cracked black pepper
- 1 large English cucumber, chopped
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted
- 4 oz block feta cheese, crumbled
- Fresh dill or parsley for garnish (optional)
Tools: A large skillet, a sharp knife, a cutting board, a medium-sized bowl for marinating, and small bowls for serving.
Notes: Quality olive oil and block feta (not pre-crumbled) make a noticeable difference in flavor and texture.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 12 g |
| Fiber: | 3 g |
Serves: 2 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the marinating time. Even 15-20 minutes makes a world of difference. The acid in the lemon juice starts to tenderize the chicken, and the garlic and oregano have time to really permeate the meat.
- Use an English cucumber if you can. They have thinner skins and fewer seeds, which means less water content and a crisper, more refreshing bite in your final bowl. No need to peel!
- Get your pan properly hot. For that beautiful, golden-brown sear on the chicken, you need a hot skillet. A sizzle when the chicken hits the pan is what you’re listening for—it locks in the juices.
- Embrace the block feta. I know it’s easier to buy pre-crumbled, but the texture and flavor of a block of feta stored in brine is superior. It’s creamier, tangier, and crumbles beautifully with your fingers.
How to Make Greek Chicken Salad Bowls
Step 1: Marinate the Chicken. Start by placing your chicken breasts between two pieces of parchment paper or plastic wrap. Use a rolling pin or the bottom of a heavy pan to gently pound them to an even thickness—about ¾ of an inch is perfect. This is the secret to chicken that cooks evenly and stays incredibly juicy. In a medium bowl, whisk together 2 tablespoons of the olive oil, the lemon juice, dried oregano, minced garlic, salt, and pepper. Add the chicken breasts, turning to coat them thoroughly. Let them marinate for at least 15 minutes at room temperature, or if you have more time, up to 2 hours in the fridge.
Step 2: Prepare Your Veggies. While the chicken is marinating, chop your cucumber into bite-sized chunks. Halve the cherry tomatoes, and thinly slice the red onion. If you find raw red onion a bit too sharp, you can soak the slices in a small bowl of ice water for 5-10 minutes—this tames the bite significantly. Add your pitted Kalamata olives to the mix. You’ll notice how the deep purple of the onions, the bright red of the tomatoes, and the dark olives already start to look like a masterpiece.
Step 3: Cook the Chicken. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering and hot, carefully add the chicken breasts. You should hear a confident sizzle. Cook for 5-7 minutes on the first side, without moving them, until you get a lovely golden-brown crust. Flip and cook for another 5-7 minutes on the other side, or until the internal temperature reaches 165°F (74°C). The chicken should feel firm to the touch. Transfer the chicken to a cutting board and let it rest for at least 5 minutes. This rest is non-negotiable—it allows the juices to redistribute throughout the meat.
Step 4: Assemble the Bowls. This is the fun part. Divide the chopped cucumber, tomatoes, red onion, and olives evenly between two serving bowls. Slice the rested chicken against the grain into strips—you’ll see how tender and juicy it is inside. Arrange the sliced chicken over the bed of vegetables. Now, generously crumble the block of feta cheese over the top of each bowl. The combination of warm chicken and cool, crisp veggies is just fantastic.
Step 5: Final Touches and Serving. Give the bowls one last light drizzle of your best extra virgin olive oil—maybe even a tiny squeeze of fresh lemon juice if you’re feeling it. Sprinkle with some freshly chopped dill or parsley for a pop of color and a fresh, herbal aroma. The dish is now ready to be devoured. The beauty is in the mix—make sure you get a little bit of everything in each forkful.
Storage & Freshness Guide
- Fridge: Store components separately for up to 3–4 days; keep feta in brine or water.
- Freezer: Cooked chicken freezes well for up to 3 months; veggies do not freeze well.
- Reviving: Bring chicken to room temp before serving; refresh veggies in ice water if wilted.
Serving Suggestions
Complementary Dishes
- Lemon-Herb Cauliflower Rice — For a more substantial base that soaks up all the lovely juices from the chicken and veggies, this is a perfect low-carb companion.
- Grilled Halloumi — A few slices of squeaky, pan-fried halloumi cheese add an extra layer of salty, chewy goodness that pairs wonderfully with the other elements.
- Simple Roasted Asparagus — The earthy, slightly charred flavor of roasted asparagus provides a beautiful textural contrast to the fresh, crisp salad components.
Drinks
- Iced Mint Tea — The cool, refreshing quality of mint tea cuts through the saltiness of the feta and olives, cleansing the palate between bites.
- Dry Rosé — A chilled glass of dry rosé wine has the acidity and berry notes to complement the Mediterranean flavors without overpowering them.
- Sparkling Water with Lemon — Sometimes simple is best. The bubbles and citrus are a no-fuss way to enhance the fresh, zesty vibe of the meal.
Something Sweet
- Mixed Berry Salad with Whipped Cream — A simple mix of fresh berries with a dollop of lightly sweetened whipped cream is a light, fruity finish that continues the fresh theme.
- Dark Chocolate Square with Sea Salt — A single square of high-quality dark chocolate provides a rich, bittersweet endnote that contrasts beautifully with the savory meal.
- Greek Yogurt with Honey and Walnuts — Staying in the theme, a small bowl of thick Greek yogurt drizzled with honey and sprinkled with walnuts feels authentic and satisfyingly sweet.
Top Mistakes to Avoid
- Mistake: Overcooking the chicken. This is the quickest way to dry it out. Use a meat thermometer if you have one—165°F (74°C) is your target. Remember, it will continue to cook a little while resting.
- Mistake: Not letting the chicken rest after cooking. I know it’s tempting to slice right in, but if you do, all those precious juices will run out onto the cutting board instead of staying in the meat. Patience is key here.
- Mistake: Using watery vegetables. If your tomatoes or cucumber seem particularly watery, you can give them a quick drain in a colander after chopping. A soggy bowl is a sad bowl.
- Mistake: Skipping the seasoning in the marinade. The marinade is your primary flavor builder. Be generous with the salt, pepper, and oregano, as this is what will season the chicken from the inside out.
Expert Tips
- Tip: Make a double batch of chicken. Cooked and sliced Greek chicken is fantastic to have on hand for quick lunches throughout the week. It’s delicious cold in salads or gently reheated.
- Tip: Create a quick “dressing” from the pan juices. After removing the chicken, you might have some browned bits and marinade remnants in the pan. Add a splash of water or chicken broth, scrape it up, and drizzle this intensely flavorful liquid over your assembled bowls.
- Tip: Massage your onions. For a less pungent red onion, after slicing, sprinkle them with a pinch of salt and gently rub it in with your fingers. Let them sit for a few minutes—this softens them and mellows their flavor.
- Tip: Assemble components separately for meal prep. If you’re making these for lunches, keep the chicken, veggie mix, and crumbled feta in separate containers. Assemble just before eating to keep everything crisp and fresh.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually more forgiving and often more flavorful due to their higher fat content. Just adjust the cooking time accordingly, as they may take a few minutes longer. Make sure to cook them to an internal temperature of 165°F (74°C) as well. The rich flavor of thighs works wonderfully with the bold Greek seasonings.
How long do the leftovers keep?
The assembled bowls are best eaten immediately. However, for meal prep, store the components separately in airtight containers in the fridge. The cooked chicken will last for 3-4 days, and the chopped veggies (without dressing) will stay crisp for about 2-3 days. The feta should be kept in its own container with a little brine or water to keep it moist.
Is there a substitute for feta cheese?
If you’re not a feta fan, you could try fresh goat cheese (chèvre) for a similar tangy creaminess, or even some shaved Parmesan for a salty, umami punch. Halloumi, either raw or pan-fried, would also be a fantastic, squeaky-textured alternative that fits the Greek theme perfectly.
Can I make this dairy-free?
You sure can. Simply omit the feta cheese. To make up for the salty, creamy element it provides, you could add a handful of toasted pine nuts or walnuts for crunch and fat, and be a little more generous with the Kalamata olives and a final drizzle of good olive oil.
My chicken is always bland. What am I doing wrong?
The two most common culprits are not marinating long enough and, more importantly, not using enough salt. Don’t be shy with the seasoning in the marinade—it’s the primary way the flavor gets into the chicken. Also, ensure your skillet is properly hot to create a flavorful sear, which adds another layer of taste beyond the marinade.
Greek Chicken Salad Bowls
Make fresh and flavorful Greek Chicken Salad Bowls in just 35 minutes. A complete, low-carb meal with juicy chicken, crisp veggies, and feta. Get the easy recipe now!
Ingredients
For the marinade and chicken:
-
2 boneless, skinless chicken breasts (about 1 lb or 450 g)
-
3 tbsp extra virgin olive oil (divided)
-
1 Juice of large lemon
-
2 tsp dried oregano
-
2 cloves garlic (minced)
-
1 tsp sea salt (plus more to taste)
-
1/2 tsp freshly cracked black pepper
For the salad:
-
1 large English cucumber (chopped)
-
1 pint cherry or grape tomatoes (halved)
-
1/2 red onion (thinly sliced)
-
1 cup Kalamata olives (pitted)
-
4 oz block feta cheese (crumbled)
-
Fresh dill or parsley (for garnish (optional))
Instructions
-
Start by placing your chicken breasts between two pieces of parchment paper or plastic wrap. Use a rolling pin or the bottom of a heavy pan to gently pound them to an even thickness—about ¾ of an inch is perfect. In a medium bowl, whisk together 2 tablespoons of the olive oil, the lemon juice, dried oregano, minced garlic, salt, and pepper. Add the chicken breasts, turning to coat them thoroughly. Let them marinate for at least 15 minutes at room temperature, or if you have more time, up to 2 hours in the fridge.01
-
While the chicken is marinating, chop your cucumber into bite-sized chunks. Halve the cherry tomatoes, and thinly slice the red onion. If you find raw red onion a bit too sharp, you can soak the slices in a small bowl of ice water for 5-10 minutes—this tames the bite significantly. Add your pitted Kalamata olives to the mix.02
-
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering and hot, carefully add the chicken breasts. You should hear a confident sizzle. Cook for 5-7 minutes on the first side, without moving them, until you get a lovely golden-brown crust. Flip and cook for another 5-7 minutes on the other side, or until the internal temperature reaches 165°F (74°C). The chicken should feel firm to the touch. Transfer the chicken to a cutting board and let it rest for at least 5 minutes.03
-
Divide the chopped cucumber, tomatoes, red onion, and olives evenly between two serving bowls. Slice the rested chicken against the grain into strips. Arrange the sliced chicken over the bed of vegetables. Now, generously crumble the block of feta cheese over the top of each bowl.04
-
Give the bowls one last light drizzle of your best extra virgin olive oil—maybe even a tiny squeeze of fresh lemon juice if you’re feeling it. Sprinkle with some freshly chopped dill or parsley for a pop of color and a fresh, herbal aroma.05
Not what you're looking for?
