Greek Chicken Salad Recipe
Juicy, herb-marinated chicken is served over a crisp Greek salad with cucumbers, tomatoes, olives, red onion, and feta, all tossed in a simple olive oil and vinegar dressing. Serve with pita and avocado for a complete Mediterranean dish.
Servings: 6 salads
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
Heads up! This recipe had a complete refresh one 5/9/25. Don't worry, it still has all the same great flavors.
Cooking tip for large chicken breasts: If your chicken breasts are thick or start browning too quickly on the stovetop, finish them in the oven for more even cooking. After searing both sides in a hot skillet, transfer the oven-safe pan to a preheated 375°F oven and bake for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F. This technique helps lock in moisture and is especially useful when cooking larger or multiple pieces.
Additional tips:
- 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
Calories: 655kcal | Carbohydrates: 15g | Protein: 52g | Fat: 44g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 0.03g | Cholesterol: 156mg | Sodium: 1539mg | Potassium: 1237mg | Fiber: 5g | Sugar: 5g | Vitamin A: 994IU | Vitamin C: 61mg | Calcium: 148mg | Iron: 3mg
