Greek Chicken Salad

overhead view of finished salad beside a fork on marble surface

5 from 2 votes

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.

Prep Time20

Cook Time20

Resting Time35

Course: Salad

Cuisine: American

Keyword: greek chicken salad

Servings:

Calories: 353kcal

Author: LaKita Anderson

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.

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