About this recipe
Sometimes you just want a massive bowl of crunchy greens and good protein without spending an hour cooking. That's exactly where this Greek chicken salad comes in. It skips the fuss and relies on a really simple, punchy lemon herb dressing that ties the whole thing together. The chicken gets perfectly browned in a skillet while you chop up the cucumber, tomatoes, and red onion. Then you just toss it all together with a heavy hand of feta and kalamata olives. It is incredibly fresh, filling enough for a real dinner, and entirely ready in 25 minutes.
Why You'll Love This Recipe
It comes together entirely in 25 minutes for a quick weeknight dinner.
The homemade lemon herb dressing is packed with bright, sharp flavor.
Ingredients
Chicken
- 1 1/2 lb boneless skinless chicken breasts (or chicken thighs)
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Salad
- 6 cups romaine lettuce (chopped)
- 1 cup cucumber (sliced or diced)
- 1 cup cherry tomatoes (halved)
- 1/3 cup red onion (thinly sliced)
- 1/2 cup kalamata olives (pitted)
- 1/2 cup feta cheese (crumbled)
Lemon herb dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice (fresh is best)
- 1 tbsp red wine vinegar
- 1 clove garlic (minced)
- 1 tsp dried oregano
- 1/2 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Ingredient Notes
Chicken options
You can easily swap out the chicken breasts for boneless skinless chicken thighs if you prefer darker meat.
Lemon juice
Always use freshly squeezed lemon juice here—the bottled stuff tends to taste flat and slightly metallic.
Equipment
Large skillet
Cast iron or heavy stainless steel works best for a good sear.
Mixing bowl
You will want a really big one to make tossing the salad easy.
Whisk
Cutting board
Instructions
Season the chicken
Start by thoroughly patting the chicken dry with paper towels. A dry surface is exactly how you get a good crust in the skillet. Once dry, rub the chicken down with the olive oil, oregano, garlic powder, salt, and black pepper until it is evenly coated.
2 minute timer
Cook the chicken
Heat a large skillet over medium-high heat and let the pan get hot before dropping the chicken in. Cook for 5 to 6 minutes on each side until it builds a golden crust and hits a safe internal temperature of 165°F. Pull it off the heat and let it rest for 5 minutes before slicing so all the juices stay inside the meat.
12 minute timer
Make the dressing
While the chicken rests, grab a small bowl or a glass jar with a tight lid. Add the olive oil, fresh lemon juice, red wine vinegar, minced garlic, oregano, Dijon mustard, salt, and pepper. Whisk it vigorously (or shake the jar) until the mustard completely emulsifies the oil and vinegar into a smooth dressing.
3 minute timer
Prepare the salad
Grab the biggest mixing bowl you own. Toss in the chopped romaine, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, kalamata olives, and crumbled feta. If you're prepping this for lunches later in the week, hold off on adding the dressing right now.
Assemble and serve
Slice up that rested chicken and layer it right on top of your salad greens. Drizzle the lemon herb dressing all over and give the salad a gentle toss so every single bite gets some of the feta and vinaigrette. Serve immediately.
Common Mistakes to Avoid
Dressing too early
If you dress the salad too far in advance, the romaine will wilt and turn soggy. Keep the dressing separate until right before eating.
Tips
- Resting the chicken for a few minutes before slicing is non-negotiable if you want juicy meat.
- Slice the red onion as thin as humanly possible so it adds flavor without overpowering the entire salad.
Variations
Add grains
Toss in half a cup of cooked quinoa or farro to stretch the salad and make it even more filling.
Substitutions
- Try grilled shrimp, salmon, or chickpeas instead of the chicken.
- Use mixed greens, spinach, or chopped iceberg instead of romaine.
- Skip the feta entirely or use a dairy-free feta alternative.
What to Serve With It
Serve this with warm pita bread or a side of roasted potatoes to round out the meal.
Make Ahead
Prep the components
Cook the chicken, chop all your vegetables, and mix the dressing up to 3 days in advance. Just store everything separately in the fridge.
Storage
Refrigerator
Store the cooked chicken, chopped vegetables, and dressing in completely separate airtight containers for up to 3 days. This keeps your lettuce crisp.
Freezer
Freezing the salad greens is a bad idea, but you can freeze the cooked, cooled chicken tightly wrapped for up to 2 months.
Make-ahead note
If you're packing this for work, layer the dressing at the very bottom of a container, followed by the heavier vegetables and chicken, and pack the lettuce on top.
Recipe Notes
Make sure you use a digital meat thermometer to confirm the chicken reaches exactly 165°F.
Nutrition
- Serving Size
- 1/4 of recipe
- Calories
- 390
- Protein
- 39g
- Carbohydrates
- 12g
- Fat
- 22g
- Fiber
- 4g
- Sugar
- 5g
- Sodium
- 720mg
FAQ
Can I make Greek chicken salad ahead of time?
For sure. Just cook the chicken and chop all your vegetables a few days ahead of time. Keep the dressing in its own little container until you are actually sitting down to eat, otherwise your romaine gets instantly soggy.
Can I use rotisserie chicken?
Yep, rotisserie chicken is an awesome shortcut for busy nights. Just shred it up and maybe toss it with a little squeeze of lemon juice and a pinch of dried oregano to fake that Mediterranean flavor.
What goes well with Greek chicken salad?
It's super filling on its own, but you can't go wrong serving it with some warm pita bread and hummus. It's also fantastic paired with roasted potatoes if you need some extra carbs.
Recipe Card
Greek Chicken Salad
A fresh Greek chicken salad with juicy chicken, crisp vegetables, feta, olives, and a quick lemon herb dressing.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Category
- Salad Recipes
- Cuisine
- Mediterranean
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Chicken
- 1 1/2 lb boneless skinless chicken breasts (or chicken thighs)
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Salad
- 6 cups romaine lettuce (chopped)
- 1 cup cucumber (sliced or diced)
- 1 cup cherry tomatoes (halved)
- 1/3 cup red onion (thinly sliced)
- 1/2 cup kalamata olives (pitted)
- 1/2 cup feta cheese (crumbled)
Lemon herb dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice (fresh is best)
- 1 tbsp red wine vinegar
- 1 clove garlic (minced)
- 1 tsp dried oregano
- 1/2 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Season the chicken: Start by thoroughly patting the chicken dry with paper towels. A dry surface is exactly how you get a good crust in the skillet. Once dry, rub the chicken down with the olive oil, oregano, garlic powder, salt, and black pepper until it is evenly coated.
- Cook the chicken: Heat a large skillet over medium-high heat and let the pan get hot before dropping the chicken in. Cook for 5 to 6 minutes on each side until it builds a golden crust and hits a safe internal temperature of 165°F. Pull it off the heat and let it rest for 5 minutes before slicing so all the juices stay inside the meat.
- Make the dressing: While the chicken rests, grab a small bowl or a glass jar with a tight lid. Add the olive oil, fresh lemon juice, red wine vinegar, minced garlic, oregano, Dijon mustard, salt, and pepper. Whisk it vigorously (or shake the jar) until the mustard completely emulsifies the oil and vinegar into a smooth dressing.
- Prepare the salad: Grab the biggest mixing bowl you own. Toss in the chopped romaine, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, kalamata olives, and crumbled feta. If you're prepping this for lunches later in the week, hold off on adding the dressing right now.
- Assemble and serve: Slice up that rested chicken and layer it right on top of your salad greens. Drizzle the lemon herb dressing all over and give the salad a gentle toss so every single bite gets some of the feta and vinaigrette. Serve immediately.
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