A fresh and vibrant Greek Chicken Salad is a Mediterranean-inspired dish that combines juicy, flavorful chicken with crisp vegetables, tangy feta cheese, and a zesty homemade dressing. Whether you’re looking for a light lunch, a satisfying dinner, or a dish to impress your guests, this salad is the perfect choice. Not only is it easy to prepare, but it’s also packed with nutrients, making it as wholesome as it is delicious.
In this guide, we’ll walk you through every step of crafting the best Greek Chicken Salad, from selecting key ingredients to perfecting the dressing. Plus, we’ll include creative variations and serving suggestions to help you personalize this dish for any occasion.
Ingredients List
Here’s everything you need for this flavorful Greek Chicken Salad:
the Chicken Marinade
- 2 boneless, skinless chicken breasts (or thighs)
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Salad
- 1 large cucumber, sliced
- 1 pint cherry or grape tomatoes, halved
- 1 small red onion, thinly sliced
- 1 red bell pepper, diced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 2 cups mixed greens (optional)
For the Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1 tsp honey or maple syrup
- Salt and pepper to taste
Step-by-Step Instructions
Marinate the Chicken
- Prepare the Marinade: In a medium-sized mixing bowl, whisk together 3 tablespoons of olive oil, the juice of 1 fresh lemon, minced garlic, dried oregano, salt, and pepper. Ensure the ingredients are well combined for an even flavor.
- Pro Tip: Use freshly squeezed lemon juice for maximum freshness and flavor. Avoid bottled lemon juice, which can taste artificial.
- Marinate the Chicken: Place the chicken breasts or thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s fully coated. Massage the marinade into the chicken for even absorption.
- Time Tip: For best results, marinate the chicken for at least 30 minutes. If possible, let it marinate for up to 4 hours in the refrigerator to allow the flavors to penetrate deeply.
Cook the Chicken
- Preheat the Cooking Surface: Heat a grill pan, skillet, or outdoor grill over medium-high heat. Lightly oil the surface to prevent sticking.
- Alternative Option: If you don’t have a grill, you can bake the chicken in a preheated oven at 400°F (200°C) for 20-25 minutes or until fully cooked. Use a meat thermometer to ensure accuracy.
- Cook the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill or pan and cook for 5-7 minutes on each side.
- Internal Temperature: To ensure the chicken is safe to eat, the internal temperature should reach 165°F (75°C). Use a meat thermometer to check.
- Golden Crust Tip: For a beautiful golden crust, avoid flipping the chicken too often. Let it cook undisturbed for 5-7 minutes on each side.
- Rest the Chicken: Once cooked, remove the chicken from the heat and let it rest on a cutting board for 5 minutes. Resting allows the juices to redistribute, ensuring tender and juicy chicken.
Prepare the Dressing
- Combine Ingredients: In a small bowl or jar, mix 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon honey (or maple syrup), and a pinch of salt and pepper.
- Emulsify: Whisk the dressing vigorously or shake it in a sealed jar until the ingredients are fully emulsified. The mixture should appear smooth and creamy.
- Pro Tip: Taste the dressing and adjust the seasoning. If it’s too tangy, add a touch more honey. If it feels too oily, add a splash of vinegar or lemon juice.
Assemble the Salad
- Prepare the Vegetables: Slice the cucumbers, halve the cherry tomatoes, thinly slice the red onion, and dice the bell pepper. Arrange them in a large salad bowl.
- Uniform Cutting Tip: Cut the vegetables evenly to ensure consistent bites and an attractive presentation.
- Add Feta and Olives: Sprinkle crumbled feta cheese and Kalamata olives over the vegetables.
- Serving Tip: If using block feta, crumble it gently with your fingers for a rustic texture.
- Layer the Greens: If you’re including mixed greens, add them to the bowl now or use them as a base.
Add the Chicken and Dressing
- Slice the Chicken: Cut the rested chicken into thin slices or bite-sized pieces. Arrange it on top of the salad.
- Dress the Salad: Drizzle the dressing over the salad just before serving. Start with a small amount, then add more to taste. Toss gently to combine, ensuring all ingredients are lightly coated.
Variations
- Vegetarian: Substitute the chicken with grilled tofu, tempeh, or roasted chickpeas.
- Vegan: Use vegan feta cheese and maple syrup in the dressing.
- Low-Carb: Skip the greens and increase the protein and vegetables for a keto-friendly option.
- Spicy: Add red pepper flakes or sliced pepperoncini for a kick of heat.
Serving Suggestions
- Pair this Greek Chicken Salad with a side of warm pita bread or whole-grain crackers.
- Serve alongside a bowl of classic hummus or tzatziki for extra Mediterranean flair.
- Complement the salad with a refreshing drink like iced tea, lemonade, or sparkling water with lemon slices.
Id you love this salad, check our recipe on Caesar pasta salad.
FAQs
What is the Difference Between a Greek and Mediterranean Salad?
Greek salad uses chunky vegetables (tomatoes, cucumbers, onions, green peppers), Kalamata olives, and block feta with a simple olive oil and vinegar dressing no lettuce. Mediterranean salads often include greens (like romaine), extra proteins (grilled chicken, chickpeas, quinoa), and broader dressings like lemon-tahini or balsamic. Greek is more traditional; Mediterranean is more varied.
What is in the Greek Salad at Portillo’s?
Portillo’s Greek Salad includes romaine lettuce, tomatoes, cucumbers, red onions, Kalamata olives, crumbled feta, pepperoncini, and an optional chicken add-on, all tossed in a classic Greek dressing. It’s close to traditional but includes romaine for extra greens.
How to Cut Onions for Greek Salad?
Use red onions. Peel, then halve lengthwise. Lay flat and slice thinly with a sharp knife. Gently separate into rings. If you want milder flavor, soak in cold water for 10–15 minutes before adding to the salad.
Is Chicken Salad Actually Healthy?
It can be! Choose grilled chicken over fried, and lighter dressings like olive oil or Greek yogurt instead of mayo. Pack in veggies, nuts, or seeds, and watch portions to keep calories in check. Swap mayo for Greek yogurt, add herbs, and use whole-grain bread if making a sandwich.
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Greek Chicken Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Greek Chicken Salad is a fresh, Mediterranean-inspired dish loaded with tender marinated chicken, crisp vegetables, tangy feta, and briny Kalamata olives, all tossed in a zesty homemade dressing. Bursting with flavor and nutrients, it makes a perfect light lunch or satisfying dinner that’s quick, easy, and customizable.
Ingredients
For the Chicken Marinade
2 boneless, skinless chicken breasts (or thighs)
3 tablespoons olive oil
Juice of 1 lemon
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Salad
1 large cucumber, sliced
1 pint cherry or grape tomatoes, halved
1 small red onion, thinly sliced
1 red bell pepper, diced
1/2 cup Kalamata olives, pitted
1/2 cup feta cheese, crumbled
2 cups mixed greens (optional)
For the Dressing
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon honey or maple syrup
Salt and black pepper to taste
Instructions
Marinate the Chicken
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Place the chicken in the marinade, coating thoroughly. Marinate for at least 30 minutes or up to 4 hours in the refrigerator for maximum flavor.
Cook the Chicken
Preheat a grill, grill pan, or skillet over medium-high heat. Lightly oil the cooking surface. Cook the marinated chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
Prepare the Dressing
In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, honey, salt, and pepper. Whisk or shake until fully emulsified and smooth.
Assemble the Salad
In a large bowl, combine the sliced cucumber, halved tomatoes, red onion, bell pepper, crumbled feta, and Kalamata olives. Add mixed greens if desired.
Add Chicken and Dressing
Slice the rested chicken into thin strips or bite-sized pieces and place on top of the salad. Drizzle with the dressing and toss gently to combine. Serve immediately with extra dressing on the side if desired.
Notes
Soak the red onion in cold water for 10 minutes to mellow its flavor.
Marinating the chicken for longer improves flavor and tenderness.
Substitute grilled tofu, shrimp, or chickpeas for a vegetarian or pescatarian option.
Serve with warm pita bread, hummus, or tzatziki for an authentic Mediterranean meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Grilled
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
Keywords: Greek chicken salad, healthy lunch salad, Mediterranean salad, feta salad, summer salad, grilled chicken salad, quick lunch recipe, high-protein salad
