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This Greek Chicken Salad combines juicy, herb-marinated chicken breasts, crunchy cucumbers, ripe tomatoes, kalamata olives, creamy avocado, and tangy feta for a healthy, complete, and super satisfying meal. Easy to make, meal prep friendly, and endlessly customizable!
About This Recipe
Honestly, if a perfect salad were to exist, it would be this one. Inspired by my Authentic Greek Salad and powered by my flavorful (reader-favorite) Greek Chicken Marinade, this Greek chicken salad recipe is as nutritious as it is delicious. Perfect as a hearty lunch or light dinner, it’s easy to make ahead, meal prep friendly, and endlessly customizable (more on this later in the post).
To make it, lemon-herb marinated chicken breasts are pan-seared until golden, then sliced and served over a bed of crisp cucumbers, ripe tomatoes, kalamata olives, red onion, and bell pepper. Crumbled feta and a simple olive oil and red wine vinegar dressing tie everything together, delivering bold Mediterranean flavors in every bite.
My favorite way to enjoy this Greek chicken salad is with yummy sliced avocado, warm Homemade Pita Bread, or a dollop of Tzatziki. The result is a restaurant-worthy salad right at home.
Table of Contents
Flavor Tips and Variations
For even more flavor, try grilling the marinated chicken instead of pan-searing! Be sure to let the chicken rest before slicing to keep it juicy, and always cut against the grain for the most tender bites.
Looking to mix things up? Swap the chicken for grilled shrimp, salmon, or even crispy chickpeas for a vegetarian option. You can also serve this salad with my Greek Meatballs, Chicken Gyro Meat or top it with Chicken Souvlaki for a more traditional Greek-style meal. And for even more flavor, double the marinade and use half as a dressing.
Greek Chicken Salad Recipe
Ingredients
For the chicken:
- ½ cup (plus 3 tablespoons) olive oil
- 5 cloves garlic, minced
- 2 lemons, juiced
- 1 lemon, zested
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- 2 teaspoons fresh rosemary , chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 6 large chicken breasts
For the salad:
- 1 English cucumber, sliced in half lengthwise and sliced into 1/4-inch-thick pieces
- 1 cup pitted kalamata olives
- ½ red onion, sliced
- 3 tomatoes, cut into wedges
- 1 green bell pepper, deseeded and cut into 1-inch pieces
- ⅓ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ cup crumbled feta cheese
Instructions
- Prepare the marinade. In a large bowl, whisk together ½ cup olive oil, garlic, lemon juice, lemon zest, thyme, oregano, rosemary, parsley, salt, and pepper.
- Marinate the chicken. Add the chicken breasts to the marinade and mix well to coat them in the marinade. Allow the chicken to marinate for at least 30 minutes or up to 24 hours in advance. If marinating longer than 30 minutes, cover and refrigerate, then remove from the refrigerator 30 minutes before cooking. For more even cooking, let the chicken sit at room temperature for 30 minutes before cooking.
- Cook the chicken: Heat a large skillet over medium heat and add the remaining 3 tablespoons of olive oil. Cook 3–4 chicken breasts at a time for 6–8 minutes per side, or until golden and the internal temperature reaches 165°F. Transfer to a plate and tent with foil. Repeat with the remaining chicken until all of the chicken as been cooked. See notes.
- Prepare the salad: In a large salad bowl, combine the cucumber, olives, red onion, tomatoes, green bell pepper, olive oil, red wine vinegar, oregano, and salt. Toss well to coat.
- Assemble: Slice the cooked chicken and serve over the salad with avocado and crumbled feta cheese. Garnish with fresh parsley and lemon juice, if desired.
Notes
- For extra flavor, set aside a few tablespoons of the marinade before adding the raw chicken. Drizzle over the cooked chicken just before serving.
- Add chickpeas, chopped romaine, artichoke hearts, or roasted red peppers for even more Mediterranean flair.
- Store leftover chicken and salad separately in airtight containers. The salad will keep for up to 2 days, and the cooked chicken for up to 4 days in the refrigerator.
- Prefer to cook your chicken on the grill? Check out my Grilled Greek Chicken for instructions on how to do just that 🙂
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make
Feel free to jump over to recipe card for the complete list of ingredients and printable recipe.
To start, whisk together ½ cup of olive oil, freshly minced garlic, lemon juice, lemon zest, and a handful of fresh herbs—thyme, oregano, rosemary, and parsley—in a large mixing bowl. Season the mixture with salt and freshly ground black pepper.
Add the chicken breasts to the bowl, tossing them in the marinade until evenly coated. Let the chicken marinate for at least 30 minutes or up to 2 hours. If marinating for longer than 30 minutes, cover the bowl and refrigerate. Just be sure to let the chicken sit at room temperature for about 30 minutes before cooking.
When you’re ready to cook, heat a large skillet over medium heat and drizzle in the remaining olive oil. Sear 3–4 chicken breasts at a time, cooking them for about 6–8 minutes per side, or until they’re golden brown and reach an internal temperature of 165°F as measured by a digital meat thermometer. Transfer the cooked chicken to a plate and tent it loosely with foil while you assemble the salad.
Cooking tip: If your chicken breasts are thick or browning too quickly on the stovetop, you can finish cooking them in the oven. After searing both sides in the skillet, transfer the pan to a preheated oven at 375°F and bake for an additional 8–10 minutes, or until the internal temperature reaches 165°F. This method ensures the chicken cooks evenly and stays juicy, especially helpful when preparing multiple servings.
In a large salad bowl, combine all the salad ingredients—crisp cucumber, juicy tomatoes, sliced red onion, green bell pepper, and briny kalamata olives. Toss with olive oil, red wine vinegar, oregano, and salt.
Just before serving, slice the chicken and serve it on the salad with sliced avocado and crumbled feta cheese. Garnish with freshly minced parsley and serve with warm pita if desired.
Make Ahead & Storage Tips
- Make-Ahead: The chicken can be marinated up to 24 hours in advance. You can also prep the salad ingredients (except for the tomatoes and dressing) up to 1 day ahead and store them separately in the fridge.
- Storage: Store leftover chicken and salad separately in airtight containers. The salad will keep for up to 2 days, and the cooked chicken for up to 4 days in the refrigerator.
- Freezing: You can freeze the chicken in the marinade for up to 2 months. Thaw overnight in the refrigerator before cooking. Cooked chicken can also be frozen for up to 3 months. Let it cool completely, slice if desired, and store it in an airtight container or freezer bag.
- Reheating: Reheat chicken gently in a skillet over medium-low heat or in the microwave with a splash of water or olive oil to keep it moist.
Serving Ideas
This Greek Chicken Salad is delicious on its own but even better with a few Mediterranean-inspired sides. My favorites include freshly baked pita bread, Greek Lemon Potatoes, or even crispy French fries (very popular throughout the Mediterranean) with tangy Tzatziki Sauce and creamy Hummus for dipping. Want to make it a full meal? Pair it with a this delicious Greek Lemon Chicken and Egg Soup or serve it over a bed of Couscous, Quinoa, or orzo.
Craving more fresh and flavorful salads? Explore some of my favorite Mediterranean and Middle Eastern-inspired recipes—like this hearty Lentil Salad with Lemon Dijon Vinaigrette, this healthy Mediterranean Orzo Salad, or my bold and satisfying Mediterranean Chopped Salad. Looking for something lighter? Try my crisp Israeli Salad or classic Tabouli Salad, both perfect as a side dish or light lunch. Each one is packed with wholesome ingredients and bright, zesty flavors—just like this Greek Chicken Salad.
So delicious and so healthy, this recipe is definitely one of the healthiest recipe I have seen. It contains all type of nutrients in it. I just love your recipe a lot. I will definitely try out this recipe and let you know. Thank you so much for shring this recipe.