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This Greek Chicken Salad is loaded with fresh chopped veggies, the juiciest marinated grilled chicken, and a zesty homemade vinaigrette.
It’s a healthy and crave-worthy salad that’s perfect for lunch, dinner, or meal prep.
Looking for more healthy Greek recipes? Try this Greek Yogurt Spinach Dip or this Avgolemono Soup.
Contents hide
1 WHAT INGREDIENTS DO I NEED?
2 HOW TO MAKE GREEK CHICKEN SALAD
4.1 Make Ahead
4.2 Storing
5 RECIPE FAQ’S
6 MORE RECIPES YOU’ll LOVE
7 GREEK CHICKEN SALAD RECIPE VIDEO
8 Greek Chicken Salad
8.1 Ingredients
8.1.1 For the grilled chicken:
8.1.2 For the vinaigrette dressing:
8.1.3 For the salad:
8.2 Instructions
8.2.1 Marinate chicken:
8.2.2 Prepare vinaigrette dressing:
8.2.3 Chop salad veggies:
8.2.4 Grill chicken:
8.2.5 Assemble salad:
8.3 Notes
WHAT INGREDIENTS DO I NEED?
Grilled Chicken:
- Chicken breasts
- Lemons
- Garlic cloves
- Olive oil
- Fresh parsley
- Fresh oregano
- Cumin powder
- Chili flakes
- Salt
- Pepper
Vinaigrette Dressing:
- Olive oil
- Water
- Red wine vinegar
- Lemons
- Honey
- Dijon mustard
- Garlic cloves
- Fresh oregano
- Salt
- Pepper
Salad:
- Romaine lettuce
- Roma tomatoes
- Red onion
- Cucumber
- Kalamata olives
- Feta
- Golden Greek pepperoncini’s
HOW TO MAKE GREEK CHICKEN SALAD
Marinate Chicken:
In a large bowl, combine fresh lemon juice, olive oil, minced garlic, fresh parsley, fresh oregano, cumin powder, chili flakes, salt & pepper.
Cut chicken breasts in half horizontally to make 4 thin cutlets and mix into bowl with other ingredients.
Cover and place in the fridge to marinate for 30 minutes or overnight.
Prepare Vinaigrette:
Gather & prepare ingredients. Juice lemon, mince garlic cloves, and chop fresh oregano.
Add all ingredients to a mason jar and shake to combine. Store in the fridge for up to 1 week. Shake well before each use.
Tip: you can substitute the fresh oregano for 2 tsp dried oregano. If you use dried, the vinaigrette will last for 2 weeks in the fridge.
Chop Veggies:
Prepare vegetables for salad by chopping head of romaine, tomatoes, red onion, cucumber, olives, and feta. Set aside.
Grill Chicken:
Preheat outdoor grill or grill pan and drizzle with 2 tbsp olive oil. Place chicken on grill, turning on all sides until chicken is fully cooked through (165 F).
Cut into small pieces for salad.
Assemble Salad:
In a large bowl, add a bed of chopped romaine and the rest of the chopped veggies on top (tomato, onion, cucumber, olives, and feta).
Add in 2 cups grilled chicken pieces. Place a few pepperoncinis around the perimeter of the bowl (optional).
Use 1/4 cup or more of the dressing to pour over the top of the salad. Mix everything together and enjoy!
GREEK CHICKEN SALAD VARIATIONS & SUBSTITUTIONS
- Protein: this marinade tastes great with pork, steak, shrimp, or salmon.
- Vegetables: add chickpeas, bell peppers, artichoke hearts, or carrots for even more veggies.
- Dairy: omit the feta cheese for a completely dairy free meal. Or use a vegan feta like this one.
- Kebabs: cut the chicken into cubes, marinate, then place on skewers for grilled kebabs. Instead of a grilled chicken salad, you can make a Chicken Souvlaki Pita Wrap.
MAKE AHEAD & STORING INSTRUCTIONS
Make Ahead
- Prepare and marinate the chicken overnight: the next day all you have to do is grill it.
- Make the vinaigrette in advance: store in the fridge forup to 1 week.
- Chop veggies one night in advance: chop the vegetables for the salad and store them separately as to not get soggy. Combine the next day when you’re ready to prepare the salad.
Storing
- Store chicken, vinaigrette, and vegetables separately for best results (once the salad is combined with the dressing it does not save well).
- Chicken: store cooked chicken in an airtight container in the fridge for up to 4 days.
- Vinaigrette: keeps up to 1 week in the fridge if using fresh oregano. You can substitute for dried oregano and the vinaigrette will last up to 2 weeks in the fridge.
RECIPE FAQ’S
What do you eat with Greek salad?
Classic Greek dishes such as pastit*io or greek meatballs are great with a side of Greek salad, as well as other common main dishes like burgers and pasta. It’s the ultimate side dish that goes great with everything, but also makes a great meal by itself.
Why is Greek salad so healthy?
It’s nutrient-dense and low-calorie. The ingredients contain Vitamins A and C as well as iron and potassium. This article from Live Strong explains the health benefits and research behind Greek Salad.
Is this salad low carb?
Yes, this Greek Chicken Salad includes low carb veggies and the chicken is high in protein. The vinaigrette and feta are good sources of healthy fats.
MORE RECIPES YOU’ll LOVE
- Greek Potatoes
- Traditional Spanakopita
- Healthy Greek Pasta Salad
GREEK CHICKEN SALAD RECIPE VIDEO
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♬ Music Food (Director Cut Mix) – Chad
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Print Recipe
Greek Chicken Salad
This Greek Chicken Salad is loaded with fresh chopped veggies, the juiciest marinated grilled chicken, and a zesty homemade vinaigrette. It’s a healthy and crave-worthy salad that’s perfect for lunch, dinner, or meal prep.
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Main Course, Salad, Side Dish
Cuisine: Greek
Keyword: greek chicken, healthy recipe, salad, vinaigrette dressing
Servings: 4
Ingredients
For the grilled chicken:
- 2 chicken breasts, sliced in half to make 4 thin cutlets
- 1.5 lemons, juiced
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh oregano, chopped
- 1/2 tsp cumin powder
- 1/2 tsp chili flakes
- 1 tsp salt
- 1/2 tsp pepper
For the vinaigrette dressing:
- 1/3 cup olive oil
- 1/3 cup water
- 3 tbsp red wine vinegar
- 1/3 cup lemon juice (about 1.5 lemons)
- 2 tbsp honey
- 1 tsp dijon mustard
- 3-4 garlic cloves, minced
- 2 tbsp fresh oregano, chopped
- 1 tsp salt
- 1/2 tsp pepper
For the salad:
- 1 head romaine lettuce, washed and chopped
- 2 roma tomatoes, seeds removed and diced
- 1/2 red onion, diced
- 1 cucumber, peeled and diced
- 1/2 cup kalamata olives, pitted and diced
- 4 oz feta, cut into cubes
- 5 golden greek pepperoncini's (optional topping)
Instructions
Marinate chicken:
In a large bowl, combine fresh lemon juice, olive oil, minced garlic, fresh parsley, fresh oregano, cumin powder, chili flakes, salt & pepper.
Cut chicken breasts in half horizontally to make 4 thin cutlets and mix into bowl with other ingredients. Cover and place in the fridge to marinate for 30 minutes or overnight.
Prepare vinaigrette dressing:
Gather & prepare ingredients. Juice lemon, mince garlic cloves, and chop fresh oregano.
Add all ingredients to mason jar and shake to combine. Store in fridge for up to 1 week. Shake well before each use.
Chop salad veggies:
Prepare vegetables for salad by chopping head of romaine, tomatoes, red onion, cucumber, olives, and feta. Set aside.
Grill chicken:
Preheat outdoor grill or grill pan and drizzle with 2 tbsp olive oil. Place chicken on grill, turning on all sides until chicken is fully cooked through (165 F). Cut into small pieces for salad.
Assemble salad:
In a large bowl, add a bed of chopped romaine and the rest of the chopped veggies on top (tomato, onion, cucumber, olives, and feta). Add in 2 cups grilled chicken pieces.
Place a few pepperoncinis around the perimeter of the bowl (optional).
Use 1/4 cup or more of the dressing to pour over the top of the salad. Mix everything together and enjoy!
Notes
Make Ahead –
- Prepare and marinate the chicken overnight.
- Make the vinaigrette in advance: store in the fridge forup to 1 week.
- Chop veggies one night in advance: chop the vegetables for the salad and store them separately as to not get soggy.
Storing –
- Store chicken, vinaigrette, and vegetables in separate containers as to not get soggy.
- Store cooked chicken in an airtight container in the fridge for up to 4 days.
- Vinaigrette keeps up to 1 week in the fridge. Replace fresh oregano with 2 tsp dried oregano and dressing will keep for 2 weeks.
