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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
