This Greek chicken salad is fresh and crunchy, and hits the spot any time of year. Topped with juicy marinated chicken and a creamy feta dressing, it’s hearty and full of flavor!
There’s nothing particularly innovative about this Greek chicken salad recipe, but it is one of the salads I find myself craving most often.
I just love the combination of crunchy romaine, cherry tomatoes, and red onion with tender chicken breasts marinated in a Greek marinade, salty feta cheese and a bright lemony vinaigrette.
It’s just what I need, whether it’s the dead of winter or the middle of summer (or that awkward in-between time we all love). I often find myself leaning toward Greek or Mediterranean flavors when I’m looking for a quick and flavorful dinner option.
Depending on whether I’m in a pasta or salad mood, I more often find myself making this salad, or my favorite Greek spaghetti.
Why You’ll Love this Greek Chicken Salad
It can be served as a main course. You know I love my main course salads. This BLT Salad with Chicken has been my go to for the past few weeks, and most of my salad recipes can be customized to be main course meals by adding some protein!
Traditional Greek salad doesn’t involve lettuce or chicken, or bell peppers for that matter, and is more of a side than a meal, but I love the flavors so much I can’t resist bulking it up into a main course.
You could serve this Greek chicken salad with pita bread and tzatziki for something even heartier, but I find this salad totally satisfying on its own.
It’s easy to make. The dressing in this classic Greek salad salad recipe doubles as a marinade for the chicken, which is a time-saving trick I love. I simply blend some feta cheese into the portion I’ve reserved for the dressing for added creaminess and flavor.
It’s healthy. This might be an obvious one but this easy Greek chicken salad is packed with protein, healthy fats, and fiber. It’s also a good source of vitamins and minerals.
Ingredient Notes
For the Greek Marinade/Dressing
Olive Oil
You need good quality olive oil for both the marinade and to pan fry the chicken. So, make sure to use a good quality extra virgin olive oil – it makes all the difference!
Chicken Breasts
Use boneless, skinless chicken breasts. You can also use chicken thighs if that’s what you prefer.
Lemon juice
Lemon juice adds brightness and acidity to the marinade. It also helps to tenderize the meat and brighten the flavors of the other ingredients.
Red wine vinegar
This is a classic ingredient in Greek cuisine, and it adds a nice tang and acidity to the marinade. The acidity helps to tenderize the meat and also helps to preserve the marinade.
Dijon Mustard
Dijon mustard adds a bit of tang and richness to the marinade. It also helps to emulsify the marinade, making it easier to coat the meat.
For the Salad
Lettuce
Lettuce is not exactly traditional in Greek salads, but since this is a main course salad, I like to use lettuce. Both romaine and iceberg work. You can also use butter lettuce, or really any lettuce you like.
Bell Pepper
I use red bell pepper for some added crunch and of course the vitamin C.
Cucumbers
Cucumbers are a must in a traditional Greek salad – and I love the crunch and freshness of cucumbers in this Greek chicken salad as well.
Persian cucumbers are great in this recipe – or use English cucumbers or garden cucumbers.
Cherry Tomatoes
I love using cherry tomatoes in salads. They’re small, flavorful, and add the perfect pop of color!
You can use any fresh tomatoes, just chop them up before adding to your salad.
Red Onion
The slightly sweet, sharp, red onion flavor really complements all the flavors in this Greek chicken salad. If you’d like to tame the flavor, soak the sliced onions in cold water for 5-10 minutes before adding to the salad.
Feta Cheese
The traditional Greek cheese – feta, is perfect both in the dressing and on the salad. Get a good-quality creamy feta block and crumble it by hand.
Tip: For the creamiest feta, get one made with sheep’s milk rather than goat’s milk. Although both are tasty, a creamier feta will blend best into the dressing.
Here’s how I make this Greek Chicken Salad
1. Whisk or blend together some red wine vinegar, lemon juice, dijon mustard, garlic, olive oil, oregano, sugar, salt and pepper in a small bowl to make your Greek chicken marinade.
2. Marinate your chicken in half of the Greek marinade in the fridge for at least a couple of hours, and preferably overnight.
3. Take the chicken out of the marinade and pat it dry. Sprinkle with some salt and pepper.
4. In a cast iron pan, heat some olive oil over medium-high heat. Cook the chicken breasts 3-5 minutes per side till they’re done. You can check it by inserting a thermometer to check it’s internal temperature. It should be 165F.
5. Let the chicken rest on the cutting board and then slice it.
6. While the chicken is resting, put the reserved Greek dressing in a bowl, measuring cup, or blender, add some feta cheese and blend until creamy. I like to use my immersion blender, but a food processor or regular blender work perfectly too.
7. Chop romaine lettuce, cucumber, red onion, cherry tomatoes, and red pepper and place in a large mixing bowl.
8. Toss the salad together with dressing to taste.
9. Top with chicken and feta crumble and drizzle with additional dressing.
How delicious does that look? Your Greek Chicken Salad is ready to serve!
Make Ahead & Storage Instructions
Make the chicken ahead of time. You can cook the chicken ahead of time and store it in the refrigerator for up to 3 days. When you are ready to make the Greek Chicken salad, simply chop the grilled chicken and add it to the other ingredients.
You can also just marinate the chicken and store in the fridge overnight, and just cook it up the next day when assembling the salad.
Store the dressing separately. If you are not using the dressing right away, store it in an airtight container in the refrigerator for up to 1 week.
Make your Greek chicken salad anytime you want to!
Prep the veggies. Chop the fresh vegetables and save them covered in the fridge in an airtight container. Try to store all the vegetables separately!
Greek Chicken Salad
Ingredients
Dressing/Marinade
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- 2 cloves garlic minced
- 1 teaspoon dijon mustard
- 1 teaspoon sugar
- 2 teaspoons dried oregano
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/3 cup crumbled feta
Salad
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts
- 2 romaine hearts chopped
- 1 small red bell pepper chopped in 1/2 inch chunks
- 1/2 cucumber chopped in 1/2 inch chunks
- 1 pint cherry tomatoes halved or quartered
- 1/2 small red onion thinly sliced
- 1/2 cup crumbled feta
-
In a small bowl or measuring cup, whisk together the dressing ingredients, except for the feta. Reserve 1/3 cup of the dressing for the marinade and put the rest aside.
-
Place the chicken breasts with the reserved 1/3 cup of marinade in an airtight container, turn to coat, and marinate in the fridge for at least 2 hours, or overnight.
-
Remove the chicken from the marinade, patting to dry with a paper towel. Sprinkle with a little salt and pepper. Heat 1 tablespoon olive oil in a nonstick or cast iron pan over medium heat. Add the chicken breasts to the pan and cook, flipping once, for 3- 5 minutes per side until no longer pink inside. Set aside on a cutting board to rest.
-
While the chicken is resting, add 1/3 cup crumbled feta to the reserved dressing/marinade and blend with an immersion blender, regular blender, or food processor, until creamy.
-
Add all vegetables to a large bowl and toss with dressing, to taste. Divide the salad between 4 plates. Slice the chicken breast and divide between the salad plates. Sprinkle with additional to taste and serve with remaining dressing.
