Why You’ll Love This Greek Chicken and Lentil Salad

• It’s a complete meal in one bowl. You get your lean protein from the chicken and lentils, healthy fats from the olive oil and olives, and a ton of fresh veggies. There’s no need to fuss with sides—it’s all right here, perfectly balanced and deeply satisfying.
• The textures are an absolute dream. You’ll get a little bit of everything in each forkful: the juicy, charred chicken, the firm-but-tender lentils, the crisp cucumber, the creamy feta, and the satisfying pop of the Kalamata olives. It’s a party in your mouth, honestly.
• It honestly gets better with time. While it’s delicious right after you toss it, letting it sit for even 30 minutes allows the flavors to meld and deepen. The lentils soak up the dressing, the chicken shares its herby goodness, and everything becomes even more harmonious. This makes it a meal-prep superstar.
• It’s incredibly versatile. Don’t have cucumbers? Use bell peppers. Not a fan of feta? Try ricotta salata or even a few tablespoons of toasted pine nuts. This recipe is a fantastic template that welcomes your own creative twists.

Ingredients & Tools

• For the Chicken & Marinade:
• 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
• 3 tbsp extra virgin olive oil
• Juice of 1 large lemon
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp each of salt and black pepper
• For the Salad:
• 1 cup brown or green lentils, rinsed
• 1 English cucumber, diced
• 2 cups cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1 cup Kalamata olives, pitted
• 4 oz block feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• For the Dressing:
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• Salt and pepper to taste

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

The quality of your olive oil and feta really makes a difference here. Since the dressing is simple, a good, fruity olive oil will shine through. And a block of feta in brine, which you crumble yourself, is infinitely creamier and more flavorful than the pre-crumbled kind—a little goes a long way!

Serves: 4 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes (plus optional marinating time)

Before You Start: Tips & Ingredient Notes

• Don’t skip rinsing the lentils. Giving them a good rinse under cold water in a fine-mesh strainer removes any dust or debris and helps them cook up perfectly, without being muddy.
• To dice the red onion without the harsh bite? After dicing, soak the pieces in a bowl of ice water for about 10 minutes. This tames the sharpness beautifully, leaving you with a crisp, mild flavor that won’t overpower the salad.
• What’s the deal with lentil types? I recommend brown or green lentils because they hold their shape well after cooking. Red lentils tend to turn mushy and are better for soups—you want that distinct, slightly al dente texture here.
• Marinating time is flexible. If you’re in a rush, even 15 minutes of marinating will impart flavor. But if you have the time, letting the chicken hang out in the marinade for up to 4 hours in the fridge will make it incredibly tender and flavorful.

How to Make Greek Chicken and Lentil Salad

Serving Suggestions

Complementary Dishes

• Warm, Toasted Pita Bread — There’s nothing better than using a soft, warm piece of pita to scoop up every last bit of this salad. It turns the meal into a more interactive, comforting experience.
• Simple Lemon Rice — If you’re feeding a crowd or want something even more substantial, serving the salad alongside a bed of fluffy rice cooked with a little lemon zest complements the flavors perfectly.
• Grilled Halloumi — For the ultimate Greek feast, add a few slices of squeaky, pan-fried halloumi cheese on the side. Its salty, firm texture is a fantastic contrast to the salad.

Drinks

• A Crisp, Dry White Wine — A glass of Assyrtiko or Sauvignon Blanc, with its high acidity and citrus notes, cuts through the richness of the feta and olives beautifully.
• Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and sharp lemon flavor are incredibly refreshing and cleanse the palate between bites.
• Iced Mint Tea — The cool, herbal notes of mint tea echo the freshness of the parsley and make for a wonderfully light and hydrating pairing.

Something Sweet

• Baklava — The classic choice. The honey-soaked, nutty, flaky pastry provides a decadent, sweet contrast that feels like a true celebration after this savory meal.
• Greek Yogurt with Honey and Walnuts — A simpler, lighter option that still feels indulgent. The creamy, tangy yogurt is a perfect palate cleanser.
• Lemon Sorbet — Incredibly bright and refreshing, a scoop of lemon sorbet continues the citrus theme of the salad and leaves you feeling uplifted.

Top Mistakes to Avoid

• Mistake: Overcooking the lentils. This is the biggest one. Mushy lentils will make the whole salad feel pasty and unappealing. Start checking for doneness at the 20-minute mark and drain them as soon as they’re tender.
• Mistake: Adding hot chicken or lentils to the salad. I’ve messed this up before too… the heat will wilt the fresh vegetables and melt the feta. Let everything cool to at least room temperature before assembling for the best texture.
• Mistake: Not seasoning the lentils. While they cook in plain water, lentils are like little sponges. Tossing them with a bit of the dressing while they’re still warm helps them absorb that flavor from the inside out.
• Mistake: Skipping the chicken rest. Slicing the chicken immediately after cooking lets all those precious juices run out, leaving you with dry meat. A five-minute rest is non-negotiable for juicy results.

Expert Tips

• Tip: Massage your onions. After you’ve diced the red onion and soaked it, sprinkle a tiny pinch of salt over the drained onions and gently rub them between your fingers. This further breaks down their fibers, making them even milder and more integrated into the salad.
• Tip: Use the marinade as a base. If you’re short on ingredients or time, you can simply double the chicken marinade ingredients and use half of it as the salad dressing. Just be sure to do this before adding the raw chicken to the marinade bowl!
• Tip: Add fresh herbs at the very end. While dried oregano is great cooked, fresh herbs like parsley and dill (if using) should be added right before serving. This preserves their bright color and delicate flavor.
• Tip: For meal prep, keep components separate. To enjoy this salad all week, store the dressed lentil-veggie mix, the sliced chicken, and the crumbled feta in separate containers. Combine them just before eating to keep everything fresh and crisp.

FAQs

Can I use canned lentils instead?
Absolutely, you can! It’s a great time-saver. Just be sure to get canned lentils that are firm, not mushy. Give them a very thorough rinse and drain to remove the canning liquid, and then pat them dry with a paper towel. Since they’re already cooked, you’ll skip the entire cooking step and just toss them in. You might need a touch less dressing, so add it gradually.

How long will this salad keep in the fridge?
It keeps surprisingly well! Stored in an airtight container, the fully assembled salad will be good for 3 to 4 days. The lentils will continue to absorb the dressing, so you might want to have a little extra lemon juice or olive oil on hand to refresh it before serving leftovers. The vegetables will soften a bit, but the flavors will be even more developed.

I don’t have a grill pan. What’s the best way to cook the chicken?
No problem at all! A regular skillet works perfectly. Just make sure it’s nice and hot before adding the chicken to get a good sear. You can also bake the chicken. Place the marinated breasts on a parchment-lined baking sheet and bake at 400°F (200°C) for 18-22 minutes, until cooked through. Baking gives a less charred but still very juicy result.

Can I make this vegetarian?
Of course! Simply omit the chicken. To make up for it, you could add another can of lentils, or introduce a different protein like chickpeas. Pan-fried cubes of halloumi or tempeh would also be fantastic vegetarian substitutes that still give you a hearty, satisfying element.

My dressing tastes too sharp. How can I balance it?
This is a common issue and an easy fix! The sharpness usually comes from the lemon juice. To balance it, add a tiny pinch of sugar or a teaspoon of honey to the dressing. This won’t make it sweet, but it will round out the acidity beautifully. Another trick is to add a bit more olive oil or even a tablespoon of plain Greek yogurt to cream it out.