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5 from 1 vote

Greek Chicken Salad

Greek Chicken Salad is Greek seasoned marinated chicken turns this into a hearty dinner salad with mixed greens, tomatoes, olives, peppers, cucumbers, red onion, and feta cheese.
Prep Time15 mins
Cook Time20 mins
Course: Salad
Cuisine: American
Keyword: greek chicken salad
Servings: 4
Calories: 409kcal


  • 4 chicken breasts, boneless skinless
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 lemon, juiced and zested
  • 1 tablespoon Greek seasoning
  • 1 tablespoon parsley
  • 6 cups mixed salad greens
  • ½ cup bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, chopped
  • ½ cup red onion, chopped
  • ¼ cup Kalamata olives, chopped
  • ¼ cup feta cheese, crumbled
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • Juice of ½ a lemon
  • ½ tablespoon parsley
  • Salt and pepper, to taste


  • In a small bowl, whisk together 1 tablespoon olive oil, garlic, lemon, Greek seasoning, parsley, salt and pepper to make the marinade for the chicken.
  • Place the chicken into a Ziploc plastic bag and add in the marinade. Shake the chicken until it is evenly coated. Allow the chicken to marinate for 30 minutes up to an hour.
  • Bake at 375 degrees F. until the chicken reaches 165 degrees F. Remove from the oven and slice into strips for the salad.
  • While the chicken is marinating or baking, in a large bowl assemble the salad by combining the mixed salad greens, bell pepper, tomatoes, cucumber, red onion, olives, and cheese.
  • In a small bowl, whisk together 1 tablespoon olive oil, white wine vinegar, juice of half a lemon, parsley, salt and pepper to taste, to make the dressing. Pour the dressing over the salad and toss everything to combine. Serve with the sliced chicken.


Calories: 409kcal | Carbohydrates: 13g | Protein: 52g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 153mg | Sodium: 523mg | Potassium: 1211mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1286IU | Vitamin C: 59mg | Calcium: 149mg | Iron: 3mg