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–+ servings
White bowl with greek chicken salad ingredients separated in quadrants of tomato, cucumber, feta, onion, and olives.
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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
Cook Time15 minutes
Total Time45 minutes
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 for up 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.