If there’s one weeknight meal that’s always a win at my house, it’s this Delicious Greek Chicken Salad. It takes everything you love about a classic Greek salad—bright, juicy tomatoes, crunchy cucumbers, tangy feta, and briny kalamata olives—and adds juicy, herb-marinated chicken on top. The combination is unbelievably flavorful, filling, and, best of all, lightning fast to pull together once your chicken’s done marinating. This is pure Mediterranean sunshine on a plate, perfect for those hectic evenings when you want something nutritious and satisfying but don’t want to be stuck in the kitchen for hours.

Why You’ll Love This Recipe

  • Effortless but Impressive: Don’t let the vibrant presentation fool you—this salad is surprisingly easy to throw together. Most of the work happens while the chicken is marinating, leaving you just 20 minutes to pull everything together at dinnertime.
  • Bursting with Flavor: Between the zesty yogurt-lemon marinade, the fresh veggies, and crumbly feta, every bite is a little party for your taste buds.
  • Healthy and Satisfying: Packed with lean protein, healthy fats, and a generous serving of veggies, this salad is hearty enough to be a main course but won’t weigh you down.
  • Totally Customizable: Vegetarian? Just skip the chicken. Want to use up what you have in the fridge? The salad is endlessly adaptable.
  • Great for Meal Prep: Most elements can be prepped ahead for lightning-fast assembly during the week.

Ingredients You’ll Need

Here’s what makes this Greek Chicken Salad so special, along with why each one matters:

  • Chicken Breasts: The star protein of the dish. Chicken thighs also work for juicier, richer flavor.
  • Plain Greek Yogurt: Makes the chicken marinade creamy and tenderizes the meat; go for full-fat for maximum flavor.
  • Lemon Juice: Adds brightness and helps marinate the chicken.
  • Red Wine Vinegar: A must in both marinade and salad dressing—don’t skip this, it gives classic Greek tang.
  • Dried Oregano: Absolutely essential for that authentic Greek flavor. Use plenty!
  • Garlic: Freshly minced for a punchy, savory kick.
  • Extra Virgin Olive Oil: Rich, fruity, and ties everything together, both in the marinade and the salad dressing.
  • Salt & Black Pepper: The basics, but don’t be shy—they bring everything to life.
  • Tomatoes: Choose ripe, juicy tomatoes; they bring natural sweetness and freshness.
  • Green Bell Pepper: Adds crispness and a gentle, grassy taste.
  • Cucumber: Refreshing crunch, and essential for a true Greek salad.
  • Red Onion: Sharp and slightly sweet; slice it finely so it doesn’t overpower.
  • Feta Cheese: Look for a block of feta you can cube yourself for the creamiest texture.
  • Kalamata Olives: Their brininess is irreplaceable in this salad. Pit your own if you want the very best flavor.
  • Flatbreads: The perfect vessel for scooping everything up—great for turning your salad into a wrap or gyro.
  • Optional Touches: Add a little pinch of fresh or dried oregano to finish, and serve with tzatziki if you’re in the mood.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This is one of those salads that loves a spin! Try any of these tweaks to keep it fresh and interesting:

  • Swap the Protein: Use boneless, skinless chicken thighs for a juicier bite or grilled shrimp for a lighter, summery version.
  • Go Vegetarian: Skip the chicken or use marinated grilled tofu instead.
  • Add More Veggies: Roasted red peppers, artichoke hearts, or even a handful of baby spinach are fantastic.
  • Spice It Up: Add a sprinkle of chili flakes or diced fresh chili to the dressing for a little kick.
  • Dairy-Free: Use a plant-based yogurt for the marinade and a vegan feta substitute.

How to Make Delicious Greek Chicken Salad

1. Prepare the Chicken

Slice each chicken breast through the center to create thinner cutlets—this helps them cook quickly and evenly.

2. Make the Marinade

Mix plain Greek yogurt, lemon juice, red wine vinegar, extra virgin olive oil, dried oregano, minced garlic, salt, and pepper in a bowl. Toss in the chicken and coat well. Cover and let it marinate in the fridge for at least 2 hours, or up to 24 if you’re planning ahead. (Let it come to room temp for about 30 minutes before cooking.)

3. Grill the Chicken

Brush a griddle pan with a bit of olive oil and heat to medium-high. Cook the chicken cutlets for 3-4 minutes per side, or until they have gorgeous char marks and are cooked through. Let them rest for 5-10 minutes, then slice into strips.

4. Make the Salad

In a big bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to make your dressing. Add in the finely sliced red onion, kalamata olives, cubed feta, tomatoes, cucumbers, and bell pepper. Toss everything together to coat.

5. Assemble

Spread the salad on a large serving plate. Arrange the sliced grilled chicken beautifully on top. Sprinkle with a touch more oregano.

6. Serve

Set out plenty of warm flatbreads, and if you like, a little dish of tzatziki. Dinner is served!

Pro Tips for Making the Recipe

  • Even Cooking Matters: Slice or pound the chicken so it’s even all over; this prevents undercooked centers or dry edges.
  • Marinate Well: The longer the chicken sits in that yogurt marinade, the more flavorful and tender it becomes—overnight is golden!
  • Room Temp Chicken: Let the marinated chicken sit out of the fridge before grilling; it helps it cook evenly and stay extra juicy.
  • Use a Large, Shallow Plate: This keeps the salad dressed evenly and makes the dish look absolutely irresistible.
  • Slice Veggies Just Before Serving: For crunchiest, freshest results, don’t prep veggies too far in advance.

How to Serve

This Greek Chicken Salad is a star on its own, but here’s how to make it a real feast:

  • With Flatbreads: Pile salad and chicken into warm flatbreads for an easy DIY wrap or gyro—don’t skip this, it’s such a treat!
  • Add Tzatziki: A swoosh of creamy tzatziki on the side is the ultimate Mediterranean touch.
  • Summer Spread: Pair with grilled corn or a simple lemony rice pilaf for a full spread.
  • Easy Lunch Boxes: It packs up beautifully for a portable, protein-packed lunch.

The leftovers make for a fantastic next-day lunch, so don’t be afraid to double up!

Make Ahead and Storage

Storing Leftovers

Store leftover chicken, salad, and dressing separately in airtight containers for best texture. The salad is best fresh, but will keep (undressed) for up to 2 days in the fridge. Chicken keeps well for 3-4 days.

Freezing

Chicken can be frozen after grilling; slice and freeze in single portions. The veggies and feta are best enjoyed fresh and shouldn’t be frozen.

Reheating

Reheat sliced chicken gently in a skillet or microwave. For best results, serve cold or just slightly warm, directly over the fresh salad.

Make Ahead

You can marinate the chicken, chop the vegetables, cube the feta, and mix the dressing a day in advance. Don’t assemble the salad until just before serving to keep everything crisp and bright.

FAQs

  1. Can I use chicken thighs instead of breasts?

    Absolutely! Chicken thighs are juicier and add a deeper flavor. Just make sure they’re boneless and skinless—pound them to even thickness for the best grilling results.

  2. Do I have to marinate the chicken for a full 2 hours?

    A longer marination brings out deeper flavors and tenderness, but in a pinch, even 30 minutes will do. If you can, try to give it at least an hour for the yogurt and aromatics to work their magic.

  3. What if I don’t have fresh oregano?

    Dried oregano is actually preferred for both the marinade and the dressing in this recipe—it brings that classic Greek flavor. If you have fresh oregano on hand, sprinkle it on at the end for a fresh herbal note.

  4. Can this salad be made dairy-free?

    Yes! Swap the Greek yogurt for your favorite unsweetened plant-based yogurt, and use a vegan feta substitute. The salad will still be vibrant and full of flavor.

Final Thoughts

This Delicious Greek Chicken Salad is a total game-changer when you need something flavorful, healthy, and quick to prepare. The bold, fresh Mediterranean flavors and crisp, vibrant veggies make every forkful exciting, while the juicy, aromatic chicken puts it over the top. Whether you serve it up for busy weeknight dinners or enjoy leftovers for lunch, this is sure to become a staple in your rotation. Give it a try—you’ll be amazed at just how satisfying and easy a salad can be!

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Delicious Greek Chicken Salad Recipe

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  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Method: Frying
  • Cuisine: Greek
  • Diet: Gluten Free
Print Recipe

Description

This delicious Greek Chicken Salad features juicy marinated and grilled chicken breasts served over a classic Greek salad of tomatoes, cucumber, red onion, feta, and Kalamata olives, tossed in a tangy homemade dressing. Served with flatbreads, it’s a vibrant, healthy, and protein-packed meal perfect for lunch or dinner.

Ingredients

Units Scale

For the Chicken Marinade

  • 2 (9oz/250g) Chicken Breasts
  • 3 tbsp Plain Greek Yogurt (preferably full fat)
  • 1.5 tbsp Lemon Juice
  • 1/2 tbsp Red Wine Vinegar
  • 1.5 tsp Dried Oregano
  • 2 large cloves Garlic, minced
  • 1 tbsp Extra Virgin Olive Oil
  • 3/4 tsp Salt
  • 1/4 tsp Black Pepper

For the Salad

  • 4 medium Tomatoes, diced into 8 wedges each (approx 14oz/400g total)
  • 1 medium Green Pepper, cored & sliced into strips (approx 5oz/150g)
  • 1 medium Cucumber, sliced into half moons (approx 14oz/400g)
  • 1/2 small Red Onion, finely sliced
  • 7oz / 200g block Feta cheese, sliced into small cubes
  • 1 cup / 5.6oz / 160g Kalamata Olives, pitted

For the Salad Dressing

  • 1/4 cup / 60ml Extra Virgin Olive Oil
  • 2 tbsp Red Wine Vinegar
  • 1 tsp Dried Oregano
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper

To Serve

  • 4 Flatbreads (homemade or store bought)
  • Pinch of Oregano

Instructions

  1. Prepare the Chicken Breasts: Slice both chicken breasts horizontally through the center to create 4 even-sized fillets. This ensures they cook evenly and quickly.
  2. Mix and Combine Marinade: In a medium-sized mixing bowl, whisk together the Greek yogurt, lemon juice, red wine vinegar, extra virgin olive oil, dried oregano, minced garlic, salt, and black pepper until well combined.
  3. Marinate the Chicken: Add the sliced chicken breasts to the marinade and toss to fully coat. Cover the bowl and refrigerate for at least 2 hours (up to 24 hours). Remove from the fridge about 30 minutes before cooking to take the chill off.
  4. Cook the Chicken: Heat a griddle pan over medium-high heat and lightly brush with about 1/2 tbsp oil. Fry the marinated chicken breasts on both sides until lightly charred and cooked through (about 3–4 minutes per side, depending on thickness). Cook in batches if needed. Let the chicken rest for 5–10 minutes, then slice into strips.
  5. Assemble the Salad: In a large mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper for the dressing. Add the sliced red onion, Kalamata olives, cubed feta, tomato wedges, cucumber, and green pepper. Toss gently to combine and evenly coat the vegetables with the dressing.
  6. Serve: Transfer the salad to a large shallow serving plate and lay the sliced chicken strips on top. Sprinkle with a pinch of oregano. Serve immediately with flatbreads on the side. Optionally, add some tzatziki for extra flavor.

Notes

  • You can substitute chicken thighs for breasts; use boneless, skinless, and pound to even thickness for best results (1lb/500g).
  • Use the best quality ripe tomatoes, crisp cucumbers, and extra virgin olive oil for optimal flavor.
  • Prepare the salad dressing, chop vegetables, or marinate chicken in advance, but assemble just before serving to avoid watery salad.
  • Serve on a large shallow dish to prevent dressing from pooling at the bottom; flatbreads are perfect for creating wraps or mopping up dressing.
  • Nutrition information does not include flatbread; recipe yields four servings.

Nutrition

  • Serving Size: 1/4 recipe (without flatbreads)
  • Calories: 535kcal
  • Sugar: 8.47g
  • Sodium: 1406mg
  • Fat: 35.96g
  • Saturated Fat: 11.399g
  • Unsaturated Fat: 21.91g
  • Trans Fat: 0.017g
  • Carbohydrates: 15.75g
  • Fiber: 4.5g
  • Protein: 38.19g
  • Cholesterol: 137mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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