About this recipe
This Greek Chicken Salad is fresh, filling, and easy to make for lunch or a light dinner. Juicy seasoned chicken, crisp cucumber, tomatoes, red onion, olives, and feta come together with a simple lemon herb dressing that keeps everything bright and flavorful.
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
Equipment
Large Skillet
Mixing Bowl
Whisk
Cutting Board
Instructions
- 1
Season the chicken
Pat the chicken dry, then rub it with olive oil, oregano, garlic powder, salt, and black pepper.
- 2
Cook the chicken
Cook the chicken in a skillet over medium-high heat for 5 to 6 minutes per side, or until golden and cooked through. Let it rest for 5 minutes, then slice.
- 3
Make the dressing
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon mustard, salt, and black pepper.
- 4
Prepare the salad
Add the romaine, cucumber, tomatoes, red onion, olives, and feta to a large bowl.
- 5
Assemble and serve
Top the salad with sliced chicken, drizzle with the lemon herb dressing, and toss gently or serve with the dressing on the side.
Tips
- Let the chicken rest: Resting the chicken for a few minutes keeps it juicy when sliced.
- Keep dressing separate: If making the salad ahead, keep the dressing separate until serving so the lettuce stays crisp.
- Slice onions thin: Thinly sliced red onion gives flavor without overpowering the salad.
Substitutions
- Use another protein: Try grilled shrimp, salmon, steak strips, or chickpeas instead of chicken.
- Swap the greens: Use mixed greens, spinach, arugula, or chopped iceberg instead of romaine.
- Make it dairy-free: Skip the feta or use a dairy-free feta-style cheese.
Storage
Refrigerator
Store the cooked chicken, chopped vegetables, and dressing separately in the refrigerator for up to 3 days. Freezer: Freezing the salad is not recommended, but the cooked chicken can be frozen for up to 2 months. Make-ahead note: Prep the chicken and dressing ahead, then assemble the salad right before eating for the freshest texture.
Nutrition
- Serving Size
- Calories
- 390
- Protein
- 39g
- Carbohydrates
- 12g
- Fat
- 22g
- Fiber
- 4g
- Sugar
- 5g
- Sodium
- 720mg
FAQ
Can I make Greek chicken salad ahead of time?
Yes. Cook the chicken and chop the vegetables ahead, but keep the dressing separate until serving.
Can I use rotisserie chicken?
Yes. Rotisserie chicken is a good shortcut. Add a little oregano and lemon juice to keep the Greek-style flavor.
What goes well with Greek chicken salad?
It works well with pita bread, rice, roasted potatoes, hummus, or a simple bowl of soup.
Recipe Card
Greek Chicken Salad
A fresh Greek chicken salad with juicy chicken, crisp vegetables, feta, olives, and 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: Pat the chicken dry, then rub it with olive oil, oregano, garlic powder, salt, and black pepper.
- Cook the chicken: Cook the chicken in a skillet over medium-high heat for 5 to 6 minutes per side, or until golden and cooked through. Let it rest for 5 minutes, then slice.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon mustard, salt, and black pepper.
- Prepare the salad: Add the romaine, cucumber, tomatoes, red onion, olives, and feta to a large bowl.
- Assemble and serve: Top the salad with sliced chicken, drizzle with the lemon herb dressing, and toss gently or serve with the dressing on the side.
