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