Why You’ll Love This Greek Chicken Salad

• It’s a complete meal in one bowl. You get your lean protein, fresh veggies, and healthy fats all mingling together, so there’s no need to fuss with multiple side dishes. It’s the ultimate no-fuss dinner solution.
• The flavours are incredibly bright and balanced. The zingy lemon-oregano vinaigrette cuts through the richness of the chicken and feta, while the olives and tomatoes provide little bursts of salty and sweet. Every single bite is interesting.
• It’s perfect for making ahead. Honestly, this salad might even be better the next day. The chicken soaks up the dressing, and the vegetables hold their crunch beautifully, making it a superstar lunch option.
• It feels fancy but is deceptively simple. With a few simple techniques—like marinating the chicken and making your own dressing—you create something that looks and tastes like it came from a seaside taverna.

Ingredients & Tools

• For the Chicken & Marinade:
• 2 boneless, skinless chicken breasts (about 500 g)
• 60 ml extra virgin olive oil
• Juice of 1 large lemon
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp each salt and black pepper
• For the Salad:
• 1 large head of romaine or cos lettuce, chopped
• 1 large English cucumber, chopped
• 250 g cherry or grape tomatoes, halved
• 1 red onion, thinly sliced
• 150 g Kalamata olives, pitted
• 200 g block of feta cheese, crumbled
• 1 green bell pepper, sliced (optional)
• For the Dressing:
• 80 ml extra virgin olive oil
• Juice of 1 lemon
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• ½ tsp Dijon mustard
• Salt and pepper to taste

Tools: A large mixing bowl, a small bowl or jar for the dressing, a sharp knife, a cutting board, and a grill pan or standard frying pan.

Don’t be tempted to skip the marinating step for the chicken—it’s what infuses it with so much flavour from the inside out. And when it comes to the feta, buying a block and crumbling it yourself makes a world of difference in both texture and taste compared to the pre-crumbled stuff.

Serves: 4 | Prep Time: 20 minutes (plus 30 mins marinating) | Cook Time: 15 minutes | Total Time: 1 hour 5 minutes

Before You Start: Tips & Ingredient Notes

• Chicken thickness matters. If your chicken breasts are very thick, I highly recommend pounding them to an even thickness of about 2 cm. This ensures they cook evenly and stay juicy, without the thinner parts drying out while the centre cooks through.
• Don’t rush the marinade. Even 20 minutes will help, but if you can give it a full 30 minutes (or up to a few hours in the fridge), you’ll be rewarded with incredibly flavourful and tender chicken. The acid in the lemon juice works wonders.
• Get your veggies crisp. To keep everything extra fresh, you can chop your lettuce, cucumber, and peppers ahead of time and store them in the fridge in a bowl of ice water. Just make sure to drain and pat them very dry before assembling the salad.
• The power of a block of feta. I know it’s an extra step, but crumbled feta from a block is creamier, less salty, and doesn’t have the anti-caking agents that pre-crumbled versions do. It’s a small effort for a big payoff in quality.

How to Make Greek Chicken Salad

Serving Suggestions

Complementary Dishes

• Warm, Toasted Pita Bread — There’s nothing better than tearing off a piece of soft, warm pita to scoop up the last bits of feta and dressing from your bowl. It’s a non-negotiable for me.
• Lemon Herb Rice Pilaf — If you’re feeding a crowd or want something even more substantial, a simple rice pilaf cooked with a little lemon zest and oregano complements the salad’s flavours beautifully without overpowering them.
• Hummus with a Drizzle of Olive Oil — Serve a bowl of creamy hummus as a starter or alongside the salad. It leans into the Mediterranean theme and adds another layer of delicious, creamy texture.

Drinks

• A Crisp, Dry White Wine — Think Sauvignon Blanc or a Greek Assyrtiko. Their bright acidity and citrus notes are a perfect match for the lemony dressing and salty feta.
• Sparkling Water with Lemon — For a non-alcoholic option, the effervescence cleanses the palate between bites, and the lemon wedge echoes the flavours in the salad.
• Iced Mint Tea — The cool, refreshing taste of mint is a classic pairing with Mediterranean food and helps balance the richness of the dish.

Something Sweet

• Baklava — This is the classic choice for a reason. The honey-sweetened, nutty flaky pastry provides a glorious contrast to the savoury salad.
• Greek Yogurt with Honey and Walnuts — It’s simple, elegant, and continues the theme. The tangy yogurt feels light and refreshing after the main course.
• Lemon Sorbet — A scoop of intensely lemony sorbet is like a palate-cleansing burst of sunshine, ending the meal on a bright, clean note.

Top Mistakes to Avoid

• Mistake: Dressing the salad too early. If you toss the entire salad with the dressing and let it sit, the lettuce will wilt and become sad and soggy. The trick is to dress it just before serving to maintain that wonderful crispness.
• Mistake: Slicing the chicken immediately after cooking. I’ve messed this up before too, and all the precious juices end up on the cutting board instead of in the chicken. Let it rest for a solid 5 minutes—it makes all the difference.
• Mistake: Overcooking the chicken. Chicken breasts can go from juicy to dry and stringy in a matter of minutes. Use a meat thermometer if you have one; 74°C is your target. If not, make a small cut to check that the juices run clear and there’s no pink.
• Mistake: Skipping the salt in the dressing. The dressing needs enough salt to season the entire salad, not just coat it. Taste it and don’t be shy—the salt will help all the other flavours pop.

Expert Tips

• Tip: Massage your kale (if using). Want to use kale instead of romaine? Chop it finely, add a tiny pinch of salt and a teaspoon of the dressing, and massage it with your hands for a minute. This breaks down the tough fibres and makes it tender and delicious.
• Tip: Add a pinch of sugar to your dressing. If your lemons are particularly sharp, a tiny pinch of sugar (like 1/4 tsp) in the dressing can help balance the acidity without making it taste sweet. It just rounds out the flavour profile.
• Tip: Get creative with your protein. This salad is also fantastic with grilled shrimp, lamb chops, or even chickpeas for a vegetarian version. The base is so versatile, it can handle the swap beautifully.
• Tip: Use the leftover marinade… wisely. Don’t pour the raw chicken marinade over the cooked chicken. Instead, you can boil it rapidly in a small saucepan for a few minutes to kill any bacteria, then use it as a extra flavourful basting sauce or drizzle.

FAQs

Can I make this Greek Chicken Salad ahead of time?
Absolutely, and it’s a fantastic meal-prep option! The key is to keep the components separate. Cook and slice the chicken, make the dressing, and chop the veggies. Store everything in airtight containers in the fridge. The chicken and dressing will keep for up to 4 days. When you’re ready to eat, simply assemble the salad, add the chicken, and drizzle with dressing. This way, everything stays fresh and crisp. The chicken is delicious cold straight from the fridge, but you can also gently warm it if you prefer.

What’s the best way to slice the red onion without it being too overpowering?
If you find raw red onion a bit too sharp, there’s a simple trick: soak the sliced onion in a bowl of ice water for about 10 minutes before adding it to the salad. This mellows its pungent bite significantly while keeping its delightful crunch and colour. Just drain it well and pat it dry before using. It’s a game-changer!

I don’t have a grill pan. Can I still make this?
Of course! A standard heavy-bottomed skillet works perfectly well. Just heat a tablespoon of oil over medium-high heat and pan-sear the chicken until cooked through. You won’t get the grill marks, but you’ll still get a beautiful golden-brown crust and all the flavour. You could also bake the chicken at 200°C for 20-25 minutes, depending on thickness.

What can I use instead of feta cheese?
If you’re not a feta fan, halloumi is a brilliant substitute. You can grill or pan-fry slices of halloumi until golden and add them on top for a salty, squeaky-cheesy alternative. For a dairy-free option, a sprinkle of nutritional yeast or a crumbled vegan “feta” made from tofu or almonds can provide a similar salty, tangy element.

How can I make this salad more substantial?
This salad is already a full meal, but you can easily bulk it up. Adding a can of rinsed and drained chickpeas or cannellini beans is a great way to add fibre and plant-based protein. You could also toss in a cup of cooked quinoa or orzo pasta right into the salad base. It will make the salad even heartier and stretch it to feed more people.