The Greek Chicken Salad is a filling and fresh recipe that’s perfect for a quick weeknight meal. Warm chicken, crisp veggies, and a creamy Greek vinaigrette pulls everything together for the perfect bite. You can also easily do some meal prep in advance so you can pull this salad together quickly and easily!
Fresh and Delicious Greek Chicken Salad
This fresh and delicious Greek Chicken Salad is one of my go-to weeknight dinners. It’s fresh and bright while still being hearty and filling. The combination of warm, seasoned chicken with a variety of veggies is a win and the creamy Greek yogurt dressing pulls everything together for the perfect bite. If you love Greek flavors, and quick meals, then you will love this recipe!
Watch How to Make This Recipe
More Greek Inspired Recipes
- Greek Chicken Meatballs
- Greek Lamb Meatballs
- Greek Meatballs with Tzatziki Sauce
- Greek Turkey Burgers
- Greek Chicken with Artichokes and Olives
- Greek Chicken Bowls
Salad Ingredients
Chicken Breast: you’ll need one pound of boneless, skinless chicken breast for this recipe. I recommend splitting each chicken breast in half lengthwise before cooking so that the chicken cooks more evenly.
Romaine Lettuce: my lettuce of choice for this salad is romaine because it’s a heartier salad green and can stand up to all of the other salad toppings and dressings without becoming soggy.
Cucumbers: English cucumbers work the best in this salad because they have a thin, tender skin and no bitter after taste.
Green Bell Pepper: adds the perfect extra crunch and that classic green bell pepper flavor.
Tomatoes: I like to use cherry or grape tomatoes but feel free to use another variety of tomatoes if you prefer.
Kalamata Olives: olives add the perfect salty touch to the salad. I chose Kalamata olives for this recipe but feel free to use your favorite.
Red Onion: Adds a delicious flavor. Slice them thinly so you don’t end up with a huge bite of red onion.
Chickpeas: to make this salad truly hearty and add a bit of extra plant-based protein.
Grilled Artichoke Hearts: if you’ve never added grilled artichokes to your salad then you’ve been missing out. They have so much flavor!
Feta Cheese: Can’t have a Greek salad without delicious creamy, tangy feta cheese. You can crumble or dice the feta cheese, your choice.
Herbs: I love adding a bit of dried oregano and fresh dill to this salad to really amp up the flavor even more!
Recipe Variations
- Add extra veggies – this salad is so easy to customize! have extra veggies you need to use, add them in! some of my favorite veggies to add are chopped celery or diced carrot.
- Use leftover roasted chicken – don’t have time to make any chicken? just use leftover roasted chicken or grab a rotisserie chicken from the grocery store.
- Keep it vegetarian – leave out the chicken altogether and use extra chickpeas for protein!
Helpful Kitchen Tools
Creamy Greek Vinaigrette
What really pulls the salad together is a delicious and creamy Greek vinaigrette. It’s made with just a few simple ingredients yet it’s packed with so much delicious flavor. To make the dressing you’ll need:
- olive oil
- Greek yogurt
- red wine vinegar
- lemon juice
- dried oregano
- minced garlic
- salt and pepper
How to Make a Greek Chicken Salad
Step One: Add all of the dressing ingredients to a small mixing bowl. Whisk together until well combined, smooth, and creamy.
Step Two: Add the chopped romaine to large mixing bowl. Toss with a few spoonfuls of vinaigrette until lightly dressed. Top the salad with all of the veggies and toppings.
Step Three: Add the chicken breast to a large mixing bowl. Add the salt, pepper, dried herbs, and seasoning. Toss the chicken in the seasoning until evenly coated. Heat a skillet over medium-high heat. Once hot, add the olive oil and then add the chicken breast. Cook for 5-6 minutes per side until the chicken is golden brown and the internal temperature reaches 165 degrees. Let the chicken rest for five minutes before slicing.
Step Four: Top the salad with the sliced chicken and serve with additional vinaigrette.
Meal Prep Tips
Want to make this recipe for your weekly meal prep? Here are my favorite tips:
- Make the dressing: make the dressing in advance and then store in an air-tight container like a mason jar.
- Chop and store your veggies: make throwing your salad together extra easy by chopping your veggies in advance and then storing in air-tight containers in the fridge.
- Prep the chicken: you can season and store the chicken up to a day in advance.
- Assemble but leave off the dressing: you can easily assemble the salad a day in advance and leave off the dressing until right before you are ready to serve.
How to Store
If you have leftovers, I recommend storing the chicken separately from the salad. Pack the chicken and any leftover salad in an air-tight containers in the fridge. They should both keep for 2-3 days.
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Get all of our reader favorite salad recipes, HERE!
I hope you give this Greek Chicken Salad a try! It’s hearty while still being fresh and light. I know you’ll love it!
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Print
Greek Chicken Salad
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Lunch and Dinner
- Method: Stovetop
- Cuisine: Greek Inspired
- Diet: Gluten Free
Description
The Greek Chicken Salad is a filling and fresh recipe that’s perfect for a quick weeknight meal. Warm chicken, crisp veggies, and a creamy Greek vinaigrette pulls everything together for the perfect bite. You can also easily do some meal prep in advance so you can pull this salad together quickly and easily!
Ingredients
Greek Vinaigrette
- 1/4 cup olive oil
- 1/4 cup whole milk Greek yogurt
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon oregano
- 2 cloves minced garlic
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
For the Chicken
- 1 pound boneless, skinless chicken breast (split in half lengthwise)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried dill
- 1 tablespoon avocado or olive oil
For the Salad
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup diced green bell pepper
- 1/2 cup thinly sliced pepperoncini
- 1/2 cup kalamata olives, halved
- 1/2 cup grilled artichokes, chopped
- 1/2 cup quartered English cucumber
- 1/2 cup chickpeas, drained and rinsed
- 1/4 cup thinly sliced red onion
- 6 oz feta cheese, crumbled or cubed
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh dill
- salt and pepper to taste
Instructions
- Make the Greek Vinaigrette: Add all of the dressing ingredients to a small mixing bowl. Whisk together until well combined, smooth, and creamy.
- Make the Salad: Add the chopped romaine to large mixing bowl. Toss with a few spoonfuls of vinaigrette until lightly dressed. Top the salad with all of the veggies and toppings.
- Make the Chicken: Add the chicken breast to a large mixing bowl. Add the salt, pepper, dried herbs, and seasoning. Toss the chicken in the seasoning until evenly coated. Heat a skillet over medium-high heat. Once hot, add the olive oil and then add the chicken breast. Cook for 5-6 minutes per side until the chicken is golden brown and the internal temperature reaches 165 degrees. Let the chicken rest for five minutes before slicing.
- Top the salad with the sliced chicken and serve with additional vinaigrette.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
