Try making this Greek Chicken Salad that is hearty and full of flavor. Made with fresh mixed greens, tomatoes, green peppers, cucumbers, red onion, kalamata olives, feta cheese, and topped with a delicious dressing.
If you're craving even more tasty and delicious recipes with Greek flavors, then be sure to try making some Greek Potatoes, Baklava, and Spicy Chickpea Gyros.
I love a good hearty salad with a lot of stuff in it and this salad is no different. It's loaded with a few ingredients that are commonly found in Greek food, like olives and feta cheese. Along with a fresh mixture of greens and so many other delicious flavors.
Whip up this easy Greek salad for lunch, dinner, or even as meal prep for the week. You'll truly enjoy all the fresh ingredients along with the marinated chicken.
Let's get started!
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Ingredients You'll Need
- Chicken - Try using boneless chicken breasts for this salad. Also, be sure to remove the skin if you have any skin on your chicken. You may also substitute the chicken breasts for boneless skinless chicken thighs if you prefer.
- Olive Oil - This fat is needed to cook the chicken and add to the marinade and salad dressing. Use any brand that you prefer.
- Garlic - Add a clove of minced garlic to the marinade. You can mince a clove of fresh garlic yourself or use the prepared jar version. Just make sure the jar version has water and not oil. If you prefer to add a little more garlic, then go for it.
- Lemon Juice & Zest - Lemon juice is needed in the marinade and the dressing. Lemon zest is needed in the marinade as well to provide acid and add a tangy flavor.
- Parsley - Fresh parsley is commonly used in Greek dishes. The parsley adds a mild herby flavor to the marinade as well as the salad dressing.
- Greek Seasoning - Use any brand of this seasoning blend that you prefer. Greek seasoning can be easily located in the spice aisle of the grocery store.
- Mixed Salad Greens - Grab your favorite mix of greens for this salad recipe. Romaine, arugula, and baby spinach are all very complimentary.
- Vegetables - Green bell peppers, grape tomatoes, cucumber, red onion, and Kalamata olives are all of the vegetables that are needed to make the Greek salad.
- Feta Cheese - If you're not a fan of Feta you can leave it out, but it does really add a lot to the salad.
- White Wine Vinegar - The vinegar adds a nice subtle tang to the dressing. You could use distilled white vinegar instead or even rice vinegar to replace it.
See the recipe card below for exact ingredient quantities and instructions.
Step By Step Instructions
Begin the recipe by making the marinade for the chicken. In a large plastic bag add the olive oil, minced garlic, lemon juice, lemon zest, Greek seasoning, fresh parsley, salt, and ground black pepper.
Add the chicken breast to the bag, tightly seal closed, and shake to combine and coat the chicken. Place the plastic bag with the chicken in the refrigerator and allow it to marinate for 30 minutes to an hour.
While the chicken is marinating in the refrigerator, begin preparing the ingredients for the salad and making the dressing.
Add the mixed greens to a large bowl. To a separate medium-sized bowl add the chopped green bell pepper, halved cherry tomatoes, diced cucumber, diced red onion, chopped olives, and crumbled feta cheese. Stir to combine and set aside.
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In a small jar add the olive oil, white wine vinegar, lemon juice, fresh parsley, Greek seasoning, honey, salt, and ground black pepper. Place the lid on the jar and shake to combine.
Remove the marinating chicken from the refrigerator. Preheat the oven to 400 degrees F. Place a large oven-safe skillet on the stovetop over medium-high heat. Add the olive oil and chicken.
Allow the chicken to cook untouched for 5 minutes before turning it over. After turning, place it in the oven to bake for 15 minutes. Carefully remove the skillet from the oven. Remove the chicken from the skillet and allow it to rest for 2 to 5 minutes before slicing it to pair it with the salad.
Assemble the salad by adding the vegetable mixture, chicken, and salad dressing together in a bowl. Serve and enjoy!
Recipe Tips & Tricks
- Use roasted red peppers instead of dicing up fresh bell peppers.
- Feel free to add or take away some of the vegetables. Fresh slice zucchini would be a delicious add-in during the summer months.
- If you don't want to make a homemade dressing, feel free to buy your favorite bottled Greek dressing.
- If you happen to have leftover chicken or a rotisserie chicken, then you can use that to top your salad. I have done this and it saves time by just topping the salad with diced-up rotisserie chicken.
- If you prefer to only bake the chicken, place it in the oven at 350 degrees F. Along with the marinade and bake for 15 to 20 minutes, until the internal temperature reaches 165 degrees F. Then remove from the oven and allow it to rest for 5 minutes before slicing to serve.
Storage
If you have any leftover salad, try storing the chicken separately from the greens. I like to keep all the ingredients in separate containers to prevent the lettuce from wilting. Store the chicken in a different container, and then you can store all your greens and veggies in separate bowls. Leave the dressing separate as well. Then assemble and enjoy for about 2 to 3 days.
Meal Prep - If you want to meal prep for salads in a jar, here is how. Add the dressing to the bottom of a mason jar. Then add in your vegetable blend, the tomatoes, cucumbers, etc. Next, top with the cooked chicken, and the feta cheese last. This will ensure the lettuce doesn't become soggy throughout the day. Simply give it a shake before eating or pour it into a bowl and enjoy.
📖 Recipe
Greek Chicken Salad
Ingredients
- Chicken & Marinade Ingredients:
- 1 ½ pounds chicken breasts, boneless skinless
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 small lemon, juice & zest
- 1 tablespoon Greek seasoning
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Greek Salad Ingredients:
- 6 cups mixed salad greens
- ½ cup green bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, diced
- ¼ cup Kalamata olives, chopped
- ¼ cup feta cheese, crumbled
- Salad Dressing Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- Juice of ½ a lemon
- ½ tablespoon fresh parsley, chopped
- 1 teaspoon honey
- ½ teaspoon Greek seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Begin the recipe by making the marinade for the chicken. In a large plastic bag add the olive oil, minced garlic, lemon juice, lemon zest, Greek seasoning, fresh parsley, salt, and ground black pepper.
- Add the chicken breast to the bag, tightly seal closed, and shake to combine and coat the chicken. Place the plastic bag with the chicken in the refrigerator and allow it to marinate for 30 minutes to an hour.
- While the chicken is marinating in the refrigerator, begin preparing the ingredients for the salad and making the dressing. Add the mixed greens to a large bowl.
- To a separate medium-sized bowl add the chopped green bell pepper, halved cherry tomatoes, diced cucumber, diced red onion, chopped olives, and crumbled feta cheese. Stir to combine and set aside.
- In a small jar add the olive oil, white wine vinegar, lemon juice, fresh parsley, Greek seasoning, honey, salt, and ground black pepper. Place the lid on the jar and shake to combine.
- Remove the marinating chicken from the refrigerator. Preheat the oven to 400 degrees F. Place a large oven-safe skillet on the stovetop over medium-high heat. Add the olive oil and chicken.
- Allow the chicken to cook untouched for 5 minutes before turning it over. After turning, place it in the oven to bake for 15 minutes. Carefully remove the skillet from the oven. Remove the chicken from the skillet and allow it to rest for 2 to 5 minutes before slicing it to pair it with the salad.
- Assemble the salad by adding the vegetable mixture, chicken, and salad dressing together in a bowl. Serve and enjoy!
Notes
- Use roasted red peppers instead of dicing up fresh bell peppers.
- Feel free to add or take away some of the vegetables. Fresh slice zucchini would be a delicious add-in during the summer months.
- If you don't want to make a homemade dressing, feel free to buy your favorite bottled Greek dressing.
- If you happen to have leftover chicken or a rotisserie chicken, then you can use that to top your salad. I have done this and it saves time by just topping the salad with diced-up rotisserie chicken.
- If you prefer to only bake the chicken, place it in the oven at 350 degrees F. Along with the marinade and bake for 15 to 20 minutes, until the internal temperature reaches 165 degrees F. Then remove from the oven and allow it to rest for 5 minutes before slicing to serve.
Original post date 03/27/2017. Updated 02/22/2023.
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- Greek Potatoes
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- Spicy Chickpea Gyros
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Have any comments, questions, or other delicious ways to enjoy this Greek Salad with Chicken Recipe? Please share them in the comments below!
Mary says
I’m a greek salad type of girl. I eat a ton of salads and lettuce gets boring, so when I’m down and out and tired of eating rabbit food I usually whip up a greek salad, adding heirloom tomatoes, cucumber and red onions it's always a new refreshing meal. This salad is perfect for spring time Lakita. I love the idea of keeping ingredients to my top 3 easy meals in my house at all times. I’m going to adopt that habit starting this week.
admin says
Thank you! It really is a good salad and I am not a fan of salads with just lettuce and a few tomatoes aka rabbit food...yuck!
Tamara says
What a smart idea - of having no-fuss meals and keeping the ingredients in check. I try to do that more often. This is a perfect meal for me - protein, veggies, even cheese. And your photos just get better and better!
admin says
Exactly...I have to have them especially on the days when my brain is fried from the activities of the day. Thank you so much for the compliment on my pictures 🙂
Akaleistar says
That salad looks lovely! And, yummy 🙂
admin says
Thank you 🙂