Greek Chicken Salad Recipe

Greek chicken salad is crisp, fresh, and full of bold Mediterranean flavor. Juicy marinated chicken pairs perfectly with crunchy vegetables, creamy dressing, and tangy herbs. This recipe is easy to make, healthy, and versatile for any meal. Whether you’re cooking for lunch, dinner, or meal prep, this guide shows you exactly how to make it step by step. Keep reading to discover how to bring this vibrant salad to life.

Why This Greek Chicken Salad Recipe Stands Out

This Greek chicken salad isn’t just another salad—it’s a flavor-packed meal in a bowl. Here’s why it deserves a spot in your regular recipe rotation:

• Fresh, vibrant ingredients: Crisp cucumbers, juicy tomatoes, red onion, and kalamata olives bring bold Mediterranean freshness.
• Protein-packed and satisfying: Marinated chicken makes it filling enough for lunch or dinner, not just a side.
• Balanced flavors in every bite: A mix of tangy dressing, creamy feta, and savory herbs keeps it exciting.
• Quick to prepare: With simple steps, you can have it ready in under 30 minutes if you marinate the chicken ahead.
• Healthy without feeling “diet”: It’s naturally full of lean protein, good fats, and nutrient-rich vegetables.

Key Ingredients for the Salad and Dressing

To make a Greek chicken salad that’s flavorful and balanced, you’ll need a mix of fresh vegetables, lean protein, and a zesty dressing. Here’s everything that goes into it, grouped for convenience:

For the Chicken

Boneless, skinless chicken breasts or thighs choose breasts for leaner meat, thighs for extra juiciness. Olive oil helps the marinade cling and keeps the chicken moist. Lemon juice and zest adds bright, citrusy flavor. Garlic fresh cloves give the marinade a bold kick. Dried oregano and thyme classic Greek herbs for authentic taste. Salt and pepper to season thoroughly.

For the Salad Base

• Romaine or mixed greens: sturdy enough to hold up to the juicy chicken.
• Cherry tomatoes: sweet and vibrant.
• Cucumber: for cool, refreshing crunch.
• Red onion: thinly sliced for sharpness.
• Kalamata olives: briny flavor that ties the salad together.
• Feta cheese: creamy, tangy crumbles add richness.

For the Dressing or Tzatziki

• Greek yogurt: the base for a creamy dressing or tzatziki-style sauce.
• Olive oil: adds richness and smooth texture.
• Lemon juice: for acidity and freshness.
• Fresh dill or parsley: bright, aromatic herbs.
• Garlic: finely minced for punch.
• Salt and pepper: to balance flavors.

Preparing the Perfect Greek Chicken

The chicken is the heart of this salad, so taking the time to marinate and cook it properly makes all the difference. Here’s how to get tender, flavorful results every time:

Make the Marinade

Combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Whisk until smooth so the flavors blend evenly. If you like extra depth, add a pinch of smoked paprika or a splash of red wine vinegar.

Marinate the Chicken

Place chicken breasts or thighs in a shallow dish or resealable bag. Pour the marinade over and coat well on all sides. Refrigerate for at least 30 minutes for quick flavor—or up to 4 hours for maximum tenderness. Avoid marinating too long (over 8 hours), as lemon juice can start to break down the texture.

Cook the Chicken

• Grill Method: Preheat the grill to medium-high. Cook chicken for 5–7 minutes per side until golden with clear juices.
• Stovetop Method: Heat a grill pan or skillet with a drizzle of olive oil. Cook over medium heat for 6–8 minutes per side.
• Oven Method: Bake at 400°F (200°C) for about 20–25 minutes, checking for doneness.

Rest and Slice

Let chicken rest for 5 minutes before slicing to keep the juices inside. Slice into thin strips or bite-size chunks to make it easy to toss through the salad.

Making the Creamy Greek Dressing or Tzatziki

A great Greek chicken salad needs a bold, tangy dressing to tie it all together. You can go with a classic vinaigrette or a creamy tzatziki-style sauce—both are simple and quick to prepare.

Option 1: Classic Greek Vinaigrette

Ingredients: olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.

How to Make:

Whisk lemon juice, vinegar, garlic, and oregano in a small bowl. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper to taste.

• Flavor Tip: Add a pinch of mustard or honey if you want a slightly richer or softer flavor.

Option 2: Creamy Tzatziki-Style Dressing

Ingredients: Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill or parsley, salt, and pepper.

How to Make:

Squeeze excess water from grated cucumber using a clean towel. In a bowl, mix Greek yogurt, olive oil, lemon juice, garlic, and fresh herbs. Stir in cucumber, season with salt and pepper, and chill for at least 10 minutes before serving.

• Texture Tip: For a smoother sauce, pulse everything quickly in a blender.

Dressing Storage

Both dressings can be prepared in advance and stored in the refrigerator for up to 3 days. If the vinaigrette separates, whisk or shake it before using. If the tzatziki thickens, stir in a splash of water or lemon juice to loosen.

Step-by-Step Assembly of the Salad

Once your chicken is cooked and your dressing is ready, putting the salad together is fast and simple. Follow these steps for a salad that’s well-balanced in every bite:

Prepare the Salad Base

Wash and chop the greens (romaine, mixed greens, or spinach) into bite-size pieces. Slice the vegetables halve cherry tomatoes, slice cucumbers, and cut red onion into thin strips. Pit and slice the olives if needed for easier eating.

Add the Protein

Slice the grilled or roasted chicken into thin strips or bite-size cubes. Arrange it evenly over the salad so every serving has plenty of chicken.

Add the Toppings

Crumble feta cheese over the top for a creamy, salty contrast. Sprinkle fresh herbs such as dill, parsley, or mint for an aromatic boost. For extra crunch, add toasted pita chips or sliced bell peppers.

Dress the Salad

Drizzle the dressing or spoon on the tzatziki just before serving. Toss gently to coat everything evenly without crushing the greens.

Taste and Adjust

Check for seasoning add a squeeze of lemon, a pinch of salt, or a crack of pepper if needed. If you like stronger flavor, drizzle with a little extra virgin olive oil right before serving.

Healthy Swaps and Lower-Calorie Tips

Greek chicken salad is naturally wholesome, but with a few adjustments, you can make it even lighter without sacrificing taste. Here’s how to fine-tune it to meet your health goals:

Choose Leaner Cuts of Chicken

Use boneless, skinless chicken breasts instead of thighs for less fat. Trim any visible fat before marinating to reduce calories further.

Lighten the Dressing

Swap some olive oil with extra lemon juice or red wine vinegar in a vinaigrette to lower fat content. For creamy dressings, use nonfat or low-fat Greek yogurt instead of full-fat yogurt. Reduce the amount of feta cheese, or use a reduced-fat version without losing flavor.

Boost the Vegetables

Add more leafy greens, cucumbers, and bell peppers to increase volume and fiber. This makes the salad more filling while keeping calorie density low.

Watch Portion Sizes on High-Calorie Add-Ons

Olives, feta, and dressing are flavorful but calorie-dense measure rather than pouring freely. A little goes a long way to give authentic Greek flavor.

Skip or Modify the Bread Sides

If serving with pita, choose whole grain or baked chips instead of fried. For the lowest-carb option, serve the salad on its own or with extra greens.

Make It Weight-Watchers Friendly

Use skinless chicken, fat-free yogurt, and minimal oil for a recipe that fits easily into most point systems. Keep dressing on the side so you can control how much you use.

Make-Ahead, Storage, and Meal-Prep Tips

Greek chicken salad is ideal for meal prep because most components hold up well when stored properly. Here’s how to plan ahead without sacrificing freshness:

Marinate in Advance

Marinate the chicken up to 24 hours ahead for maximum flavor. Store it in an airtight container in the fridge until you’re ready to cook. If freezing, place chicken in marinade and freeze for up to 2 months, then thaw overnight before cooking.

Cook Chicken Ahead of Time

Grill, bake, or pan-sear chicken in batches and refrigerate for up to 3–4 days. Slice only when cooled to keep juices inside. For longer storage, freeze cooked chicken for up to 2 months and thaw in the fridge before using.

Prep Vegetables Separately

Wash and chop cucumbers, tomatoes, onions, and greens, then store them in separate airtight containers. Keep moisture-prone veggies like cucumbers and tomatoes in paper towel–lined containers to prevent sogginess.

Make the Dressing Early

Vinaigrettes last up to 5 days refrigerated in a sealed jar—just shake before using. Tzatziki or yogurt-based dressings last 2–3 days and should be stirred before serving.

Assemble Just Before Eating

Keep components separate if making lunches or meal prep bowls. Combine chicken, veggies, and dressing right before serving to keep greens crisp and flavors bright. For on-the-go meals, pack dressing in a small container so it doesn’t make the salad watery.

Quick Grab-and-Go Option

Pre-portion everything into individual containers for fast weekday meals. Add extras like lemon wedges or pita chips just before eating for maximum freshness.

Serving Suggestions and Variations

Greek chicken salad is versatile enough to serve in many ways—perfect for quick lunches, family dinners, or even party platters. Here’s how to make it your own:

Classic Serving Ideas

• As a main dish salad: Serve in a large bowl with chicken sliced over the top and dressing drizzled just before eating.
• With warm pita or flatbread: Offer whole or sliced pitas on the side for scooping up every bite.
• As a wrap or sandwich: Roll the salad into a tortilla, pita pocket, or flatbread for a portable meal.

Creative Variations

• Grain Bowl Style: Add a base of quinoa, farro, or brown rice for extra fiber and to make it even heartier.
• Low-Carb Plate: Skip the bread or grains and pile on extra greens and veggies.
• Mediterranean Mezze Platter: Serve salad alongside hummus, tzatziki, roasted veggies, and dolmas for a full Greek feast.
• With Roasted Chickpeas: Add crispy chickpeas or white beans for extra protein and texture.

Flavor Twists

Add fresh mint or basil for an aromatic upgrade. Swap feta for goat cheese if you prefer a creamier, milder cheese. Top with toasted pine nuts or almonds for a little crunch and nutty flavor.

• Use different proteins: Try grilled shrimp, turkey breast, or even tofu for a vegetarian spin.

Finishing Touches

Garnish with extra lemon wedges at the table so everyone can brighten their plate to taste. Drizzle with extra virgin olive oil just before serving for a rich, glossy finish.

Nutrition Highlights and Final Notes

Greek chicken salad isn’t just flavorful—it’s naturally packed with nutrients that make it a smart choice for everyday meals. Here’s what you can expect nutritionally and some final thoughts to help you get the best results:

Nutrition Highlights

• High in lean protein: Grilled chicken provides long-lasting energy and supports muscle health.
• Healthy fats from olive oil and olives: These add richness while supporting heart health.
• Rich in vitamins and minerals: Tomatoes, cucumbers, and leafy greens supply vitamin C, vitamin K, potassium, and antioxidants.
• Moderate in carbs: When served without bread or grains, it’s naturally low in carbohydrates and fits into low-carb or keto-friendly plans.
• Balanced calorie profile: With the right portions of dressing and cheese, you get plenty of flavor without excess calories.

How to Keep It Light and Balanced

Measure feta, olives, and dressing if you’re watching calories. Use low-fat Greek yogurt for tzatziki or creamy dressing variations. Add extra non-starchy vegetables to increase volume and fiber without raising calories.

Final Notes for Success

• Marinating matters: Even 30 minutes of marinating improves flavor dramatically.
• Don’t overdress: Toss just before serving to keep greens crisp.
• Customize it: Adjust seasoning, herbs, and toppings to suit your taste or dietary needs.
• Prep smart: Keep components separate if storing to maintain freshness for several days.

Conclusion

Greek chicken salad is the perfect balance of bold flavor, fresh ingredients, and simple preparation. With juicy marinated chicken, crisp vegetables, and a tangy dressing, it’s a meal that feels satisfying yet light. Whether you serve it as a quick lunch, prep it ahead for busy days, or dress it up for a Mediterranean-style dinner, this recipe adapts to any occasion. Follow the steps, use the tips, and customize it to your taste—you’ll have a salad that’s as nourishing as it is delicious, every single time.

FAQS

Greek Chicken Salad Recipe

Learn how to make an authentic Greek chicken salad recipe packed with fresh vegetables, juicy chicken, tangy feta, and a zesty dressing — a healthy and flavorful meal for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Appetizer, Main Course, Salad

Cuisine: American

Ingredients Method

Ingredients

  

For the Chicken

• 1 cup Greek yogurt
• Juice of 1 large lemon
• 2 tbsp extra virgin olive oil more for later
• 2 tbsp red wine vinegar
• 3 garlic cloves minced
• Kosher salt generous pinch to taste
• Black pepper generous pinch to taste
• 1 tbsp oregano
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• pinch cayenne pepper optional
• 1.5 lb Chicken tenders

For the Salad

• Homemade Greek dressing use this Greek dressing recipe
• 8 oz hearts of Romaine lettuce chopped
• 10 oz cherry or grape tomatoes
• 1 bell pepper any color cored and chopped
• 1 English cucumber sliced into rounds diced
• 2 shallots thinly sliced
• Pitted Kalamata olives to your liking
• Quality Greek feta blocks to your liking

Method

 

1. Season and marinate the chicken tenders. In a large bowl, mix together the yogurt, olive oil, lemon juice, vinegar, garlic, salt, and spices. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight, if you like)
2. Prepare the dressing according to this Greek dressing recipe.
3. Prepare the salad. In a large bowl, combine the lettuce, cherry tomatoes, bell pepper, cucumber slices, shallots and kalamata olives. Add 4 tablespoons of the Greek dressing and toss to combine (you can always add more dressing to your liking). Leave some of the dressing (about 3 tablespoons or so) for later. Add feta cheese to your liking.
4. Cook the chicken. Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)
5. Assemble the grilled chicken salad. Transfer the salad to serving bowls and top each bowl with the cooked chicken then drizzle a bit more of the salad dressing directly over the chicken. Serve immediately.