This Greek Salad Chicken is a vibrant, satisfying weeknight meal that tastes like a Mediterranean vacation. Juicy herb-marinated chicken tops a crisp salad of cucumbers, tomatoes, olives, and feta with a zesty lemon-oregano vinaigrette. It’s a complete, fresh, and versatile dish perfect for dinner or lunch.
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Why You’ll Love This Greek Salad Chicken
- Complete meal: Protein, veggies, and healthy fats in one bowl.
- Fresh & vibrant: Every bite bursts with Mediterranean sunshine.
- Wonderfully flexible: Easily swap ingredients based on what you have.
- Perfect for meal prep: Flavors improve as they marinate together.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 3 tbsp extra virgin olive oil, divided
- 2 tbsp fresh lemon juice
- 2 tsp dried oregano
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1 English cucumber, chopped
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 4 oz block feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
Tools: A large skillet or grill pan, a sharp knife, a cutting board, a small bowl for the vinaigrette, and a large mixing bowl for the salad.
Notes: Use the best extra virgin olive oil you have and a block of feta cheese in brine for superior creaminess and flavor.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 12 g |
| Fiber: | 3 g |
Serves: 4 | 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 helps tenderize the chicken while the oregano and garlic infuse it with so much flavor from the inside out.
- Get your veggies uniformly chopped. You want all the components to be a similar, bite-sized size. This isn’t just for looks—it ensures you get a little bit of everything in each perfect forkful.
- Let your chicken come to room temperature. Taking the chicken out of the fridge about 20 minutes before cooking helps it cook more evenly. You’ll avoid a burnt outside and a cold, undercooked center.
- Use the olive brine as a secret weapon. If you’re feeling adventurous, add a teaspoon of the brine from the Kalamata olive jar to your vinaigrette. It adds an incredible depth of salty, briny flavor that’s just… chef’s kiss.
How to Make Greek Salad Chicken
Step 1: First, let’s marinate the chicken. In a shallow dish, whisk together 2 tablespoons of the olive oil, the lemon juice, dried oregano, minced garlic, half the salt, and half the black pepper. Add the chicken breasts and turn them over a few times to coat them thoroughly in the marinade. Let them sit for at least 15 minutes—if you have more time, even 30 minutes will deepen the flavors beautifully. You’ll notice the aroma of the oregano and garlic starting to bloom.
Step 2: While the chicken is marinating, you can prepare your vibrant salad base. In a large bowl, combine the chopped cucumber, halved cherry tomatoes, thinly sliced red onion, and pitted Kalamata olives. Be gentle when you’re tossing this—you want to keep those tomato halves intact. The colors at this stage are just stunning, all ruby red, deep purple, and emerald green.
Step 3: Now, heat your skillet or grill pan over medium-high heat. You want it nice and hot so you get a good sear on the chicken. Add the remaining tablespoon of olive oil to the pan, then carefully place the chicken breasts in. You should hear a satisfying sizzle. Cook for about 6-7 minutes on the first side, until you see a golden-brown crust forming.
Step 4: Flip the chicken and continue cooking for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. The trick is not to move the chicken around too much—let the pan do its work. Once cooked, transfer the chicken to a cutting board and let it rest for at least 5 minutes. This is crucial for juicy, tender meat.
Step 5: While the chicken rests, finish the salad. To the bowl of veggies, add the crumbled feta cheese and chopped parsley. In the small bowl you used for the marinade (no need to wash it!), whisk together the remaining 1 tablespoon of olive oil, a pinch more salt and pepper, and another squeeze of lemon juice if you like it extra tangy. Pour this simple vinaigrette over the salad and toss everything gently to combine.
Step 6: To serve, slice the rested chicken breasts against the grain into strips. This makes it easier to eat and ensures every piece is tender. Divide the glorious Greek salad among four plates or bowls and top generously with the sliced chicken. Drizzle any accumulated juices from the cutting board over the top for an extra hit of flavor. Dig in while it’s still slightly warm—the contrast with the cool, crisp salad is divine.
Storage & Freshness Guide
- Fridge: Store chicken and salad (undressed, without feta) separately in airtight containers for up to 3 days.
- Freezer: Freeze cooked chicken (without salad) in a sealed bag for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat chicken gently in a covered skillet with a splash of water. Refresh salad with a squeeze of lemon.
Serving Suggestions
Complementary Dishes
- Lemon Herb Orzo — The soft, rice-shaped pasta soaks up the lovely vinaigrette from the salad and makes the meal even more hearty and comforting.
- Toasted Pita Wedges — Perfect for scooping up every last bit of tomato, feta, and olive from your plate. A little crunch and warmth is a wonderful textural contrast.
- Grilled Halloumi — If you’re a cheese lover, adding a few slices of squeaky, salty grilled halloumi turns this into an absolute feast.
Drinks
- A Crisp Assyrtiko White Wine — This Greek white wine has a bracing acidity and mineral quality that cuts through the richness of the feta and olives perfectly.
- Sparkling Water with Lemon & Mint — A non-alcoholic option that’s just as refreshing. The bubbles and herbs cleanse the palate between bites.
- A Classic Gin & Tonic — The botanicals in the gin complement the herbal notes of the oregano, making for a surprisingly sophisticated pairing.
Something Sweet
- Baklava — The honey-drenched, nutty, flaky phyllo pastry is a classic Greek dessert that provides a beautiful, sweet finish to the savory meal.
- Greek Yogurt with Honey and Walnuts — It’s light, creamy, and not too sweet, echoing the flavors of the main course in a simple, elegant way.
- Lemon Sorbet — A scoop of bright, tart sorbet is the ultimate palate cleanser and a wonderfully refreshing end to the meal.
Top Mistakes to Avoid
Greek Salad Chicken
Make this easy Greek Salad Chicken recipe for a fresh, protein-packed meal in 35 minutes. Get the complete guide with marinade tips and serving ideas!
Ingredients
For the Chicken Marinade
-
4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
-
2 tbsp extra virgin olive oil
-
2 tbsp fresh lemon juice
-
2 tsp dried oregano
-
2 cloves garlic (minced)
-
1 tsp sea salt
-
1/2 tsp freshly cracked black pepper
For the Salad
-
1 English cucumber (chopped)
-
1 pint cherry or grape tomatoes (halved)
-
1/2 red onion (thinly sliced)
-
1/2 cup Kalamata olives (pitted)
-
4 oz block feta cheese (crumbled)
-
2 tbsp fresh parsley (chopped)
For the Vinaigrette
-
1 tbsp extra virgin olive oil
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1 pinch salt
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1 pinch black pepper
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1 squeeze lemon juice
Instructions
-
First, let’s marinate the chicken. In a shallow dish, whisk together 2 tablespoons of the olive oil, the lemon juice, dried oregano, minced garlic, half the salt, and half the black pepper. Add the chicken breasts and turn them over a few times to coat them thoroughly in the marinade. Let them sit for at least 15 minutes—if you have more time, even 30 minutes will deepen the flavors beautifully. You’ll notice the aroma of the oregano and garlic starting to bloom.01
-
While the chicken is marinating, you can prepare your vibrant salad base. In a large bowl, combine the chopped cucumber, halved cherry tomatoes, thinly sliced red onion, and pitted Kalamata olives. Be gentle when you’re tossing this—you want to keep those tomato halves intact. The colors at this stage are just stunning, all ruby red, deep purple, and emerald green.02
-
Now, heat your skillet or grill pan over medium-high heat. You want it nice and hot so you get a good sear on the chicken. Add the remaining tablespoon of olive oil to the pan, then carefully place the chicken breasts in. You should hear a satisfying sizzle. Cook for about 6-7 minutes on the first side, until you see a golden-brown crust forming.03
-
Flip the chicken and continue cooking for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. The trick is not to move the chicken around too much—let the pan do its work. Once cooked, transfer the chicken to a cutting board and let it rest for at least 5 minutes. This is crucial for juicy, tender meat.04
-
While the chicken rests, finish the salad. To the bowl of veggies, add the crumbled feta cheese and chopped parsley. In the small bowl you used for the marinade (no need to wash it!), whisk together the remaining 1 tablespoon of olive oil, a pinch more salt and pepper, and another squeeze of lemon juice if you like it extra tangy. Pour this simple vinaigrette over the salad and toss everything gently to combine.05
-
To serve, slice the rested chicken breasts against the grain into strips. This makes it easier to eat and ensures every piece is tender. Divide the glorious Greek salad among four plates or bowls and top generously with the sliced chicken. Drizzle any accumulated juices from the cutting board over the top for an extra hit of flavor. Dig in while it’s still slightly warm—the contrast with the cool, crisp salad is divine.06
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