Your first bite of this fresh Greek Chicken Salad is sure to conjure up images of nights out on the patio, family and friend gatherings, and bountiful summer gardens. Well it does for us, anyway. It is full of perfectly grilled chicken, cucumber, kalamata olives, feta cheese, and a generous drizzle of Greek vinaigrette.
The Best Greek Chicken Salad
It’s hard to find a salad with flavors that compliment each other better than the classic Greek Chicken Salad. The light, crisp veggies paired with the salty mediterranean olives and feta basically create a summer party on your tastebuds. Throw some hearty chicken on top with fresh romaine, drizzled with Greek vinaigrette, and you’ve got yourself a well rounded meal. Try out our Greek Orzo Salad or our delicious Greek Yogurt Chicken Salad Sandwich recipe for a fun twist on this classic recipe.
Looking for More Salad Recipes?
If you love a fresh salad as much as we do, you definitely need to try our Dill Pickle Chicken Salad + Dill Pickle Ranch Dressing!
What You Will Need
- skinless, boneless chicken breasts – The grilled flavor paired with this classic protein will keep you full and satisfied.
- kosher salt and black pepper – These two simple seasonings add flavor throughout this salad.
- feta cheese – It’s tangy, rich, and slightly salty flavor is a great compliment to the fresh veggies throughout. Feel free to use a dairy-free version!
- red onions – With the right amount of crunch and spice, onions always pack a delicious punch.
- orange bell pepper, english cucumber, & cherry tomatoes – mild, fresh, and slightly sweet, these three veggies work together to bring out the flavors of summer.
- greek vinaigrette – A simple dressing that enhances these fresh flavors with mild oil, zesty herbs, and light lemon.
How To Make Greek Chicken Salad
Prep your fresh ingredients, washing and chopping produce as needed, and set aside.
Combine feta, onion, kalamata olives, bell pepper, cucumber, and tomatoes in a bowl and mix.
Meanwhile, place chicken on a plate and sprinkle both sides with salt and pepper. Heat grill to 400 degrees, and place chicken on direct heat and cook for 4-5 minutes per side. Move chicken away from direct heat, cooking on indirect heat, for an additional 5-10 minutes or until your meat thermometer reads 160 degrees F. Remove chicken from the grill and let it rest for about 5 minutes, as it will continue to cook during this time. Next, slice or cube your chicken.
Combine chopped romaine lettuce, your previously chopped veggies, and feta in a large bowl and drizzle with Greek Vinaigrette, and toss. Next, add your chicken and toss again.
Divide between 4-6 bowls and enjoy!
Recipe FAQs and Tips
- Can chicken thighs be used in place of chicken breasts? Absolutely! Boneless or bone-in are both great options. Check out this tutorial on how to grill chicken thighs.
- What are some other ways to cook chicken for this salad? Each cooking method will provide a slightly different chicken flavor, but it really comes down to personal preference. If grilling isn’t an option, take a look at our tutorial on how to cook chicken breasts 3 different ways – stovetop, slow cooker, and Instant Pot.
- Can I make Greek chicken salad ahead of time? This salad is best enjoyed immediately after assembly, but if you want to make it the day before, store the chicken, greek salad, lettuce, and dressing separately so your ingredients stay fresh rather than mushy. Mix all your ingredients together when you’re ready to eat.
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Other Recipes You Might Like
Strawberry Spinach Salad
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Grilled Salmon Salad
Greek Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner/Entree
- Method: Grill
- Cuisine: Greek-Inspired
Description
This light and refreshing chopped Greek Chicken Salad recipe is perfect for summer and full of so much great flavor!
Ingredients
- 2–4 skinless, boneless chicken breasts
- kosher salt and ground black pepper
- 6 oz feta cheese, crumbled (regular or dairy-free)
- 1/3 cup red onions, diced (or sliced)
- 1 cup kalamata olives, pitted & halved
- 1 red or orange bell pepper, diced
- 1–2 cups english cucumber, diced
- 1 pint cherry tomatoes, halved or quartered
- 3–4 tablespoons Greek Vinaigrette
- 4–6 cups romaine lettuce, chopped
Instructions
- Prep Chicken: Place chicken breasts on plate and sprinkle both sides with a generous amount of salt and pepper.
- Grill Chicken: Heat grill to medium heat (approximately 400 degrees). Place chicken on direct heat (direct flame) and cook for 4-5 minutes per side. Move chicken away from the direct heat, so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-10 minutes or until the internal temperature of the thickest part of the chicken reads 160 degrees F on your meat thermometer.
- Rest + Cut: Remove from grill and let rest at least 5 minutes (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees). Slice or cut into bite-sized pieces.
- Make Salad: Add chopped romaine lettuce to a large bowl. Add feta, onions, kalamata olives, bell pepper, cucumber and tomatoes. Drizzle with Greek Vinaigrette and toss.
- Add Chicken: Put the cut pieces of chicken in the salad and give it another mix.
- Serve: Divide between 4-6 bowls and enjoy.
Notes
- Storage: this salad stores best before everything is mixed together and especially before the dressing is added. If you want to make it the day before, store the chicken, greek salad, lettuce and dressing separately, so ingredients don’t get mushy. Keep each in an airtight container in the fridge for 2-3 days.
- Dairy-free: simply use a dairy-free feta cheese.
- Chicken Marinade: If you want to take your grilled chicken to the next level try out this Best Chicken Marinade!
- Serving Suggestion: I highly recommend serving with some grilled bread!
- Chicken thighs: you can also use chicken thighs, if you prefer – here is a tutorial on how to grill chicken thighs (boneless or bone-in).
Nutrition
- Serving Size: 6oz
- Calories: 256
- Sugar: 4.8 g
- Sodium: 465.4 mg
- Fat: 14.7 g
- Carbohydrates: 8.9 g
- Fiber: 2.8 g
- Protein: 22.5 g
- Cholesterol: 80.4 mg
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