Greek Chicken Salad Recipe – Easy, Fresh, and Flavorful

The first time I tasted this Greek chicken salad, I knew it was going to become a staple in my kitchen. It’s the kind of dish that feels like a mini Mediterranean getaway with every bite. The crisp veggies, tangy feta, juicy chicken, and herby dressing come together in a way that’s both vibrant and comforting. Plus, it’s a breeze to make! Whether you’re looking for a quick lunch, a light dinner, or a dish to wow your next potluck crowd, this Greek chicken salad has you covered.

Honestly, this recipe is a lifesaver for busy days. I often prep it ahead of time, and the flavors only get better as they mingle in the fridge. And don’t even get me started on the creamy homemade dressing—it takes the salad from good to “I need another bowl” territory. Let’s dive into how you can make it yours!

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, making it perfect for weeknight dinners or meal prep.
• Simple Ingredients: Everything you need is fresh, wholesome, and easy to find—no fancy trips to specialty stores.
• Unbelievably Flavorful: The combination of zesty lemon, garlic, oregano, juicy chicken, and salty feta is a flavor explosion.
• Versatile: Serve it as a main dish, a side, or pack it for a picnic—it’s a salad that works for every occasion.
• Healthy and Satisfying: Packed with lean protein, veggies, and healthy fats, it’s a guilt-free meal that still feels indulgent.

This isn’t your average chicken salad. The homemade dressing, the marinated chicken, and the crisp veggies all come together to create something truly special. It’s a crowd-pleaser that’s just as good for a family dinner as it is for a solo meal.

What Ingredients You Will Need

This Greek chicken salad is made with simple ingredients that pack a big flavor punch. Here’s what you’ll need:

• For the Salad:
  • 2 cups cooked chicken breast, chopped or shredded (leftovers or rotisserie chicken work great!)
  • 2 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/3 cup feta cheese, crumbled
• For the Dressing:
  • 1/4 cup olive oil (extra virgin is best)
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 clove garlic, finely minced
  • 1/2 tsp Dijon mustard
  • Salt and pepper, to taste

Feel free to experiment with the ingredients. For example, you can use grilled chicken instead of cooked or add in some roasted red peppers for a smoky twist.

Equipment Needed

• Mixing bowls: One for the salad and one for the dressing.
• Whisk or fork: To mix up the dressing.
• Cutting board and knife: For chopping all those fresh veggies.
• Salad tongs: To toss everything together evenly.

If you don’t have a whisk, a fork works just fine for emulsifying the dressing. And don’t worry if you don’t have salad tongs—your hands are the original salad mixers!

Preparation Method

1. Cook the Chicken: If you’re starting with raw chicken, grill, bake, or pan-sear it with a little olive oil, salt, pepper, and oregano. Let it rest before chopping or shredding. You’ll need about 2 cups of cooked chicken.
2. Prep the Veggies: Wash and chop the romaine lettuce, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Set aside.
3. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, and Dijon mustard. Season with salt and pepper to taste.
4. Assemble the Salad: In a large bowl, combine the chopped lettuce, tomatoes, cucumber, red onion, olives, and chicken.
5. Add the Dressing: Drizzle the dressing over the salad and toss until everything is evenly coated.
6. Finish with Feta: Sprinkle the crumbled feta cheese on top. Give the salad one last gentle toss before serving.

Pro tip: If you’re making this ahead of time, wait to add the dressing until just before serving to keep the veggies crisp.

Cooking Tips & Techniques

• Marinate the Chicken: If you have time, marinate your chicken in olive oil, lemon juice, garlic, and oregano for extra flavor.
• Use Fresh Ingredients: The fresher the veggies, the more vibrant your salad will taste.
• Don’t Overdress: Start with half the dressing, toss, and add more if needed. You can always add, but you can’t take away!
• Chill the Dressing: Let the dressing sit in the fridge for 10-15 minutes to allow the flavors to meld together.

And remember, this salad is all about balance. Taste as you go and adjust the seasoning to your liking!

Variations & Adaptations

• Low-Carb: Skip the tomatoes and cucumbers and add more leafy greens to make this keto-friendly.
• Vegetarian: Swap the chicken for chickpeas or grilled halloumi cheese for a hearty meat-free option.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check ingredient labels.
• Seasonal Twist: Add grilled zucchini or roasted sweet potatoes for a fall-inspired variation.

I’ve also tried adding quinoa for a grain-based salad, and it’s absolutely delicious!

Serving & Storage Suggestions

This Greek chicken salad is best served chilled or at room temperature. Pair it with warm pita bread or a side of hummus for a complete Mediterranean-inspired meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the dressing separately and toss it with the salad just before serving.

If you’re reheating the chicken, do so gently in a skillet or microwave to avoid drying it out.

Nutritional Information & Benefits

This Greek chicken salad is as nutritious as it is delicious. Each serving is packed with lean protein from the chicken, healthy fats from the olive oil and feta, and plenty of vitamins and fiber from the veggies.

Estimated Nutritional Breakdown (per serving):

• Calories: 320
• Protein: 25g
• Fat: 20g
• Carbs: 10g

It’s also naturally gluten-free and low-carb, making it a great choice for a variety of diets!

Conclusion

If you’re looking for a salad that’s fresh, flavorful, and easy to throw together, this Greek chicken salad is it. It’s a recipe I come back to time and time again, and I know you’re going to love it just as much as I do.

Give it a try, and don’t be afraid to make it your own—add your favorite veggies, experiment with the dressing, or try one of the variations I shared. And if you do make it, I’d love to hear what you think! Leave a comment below or tag me on social media with your creations.

Here’s to delicious, feel-good meals! 🥗

FAQs

Can I use store-bought dressing?

Absolutely! While homemade dressing takes the flavor up a notch, a good-quality store-bought Greek dressing will work in a pinch.

What’s the best way to cook the chicken?

Grilling, baking, or pan-searing all work great. Just season it simply with olive oil, garlic, lemon, and oregano.

Can I make this salad ahead of time?

Yes! Prep all the components and store them separately. Toss everything together with the dressing just before serving.

What other proteins can I use?

Try grilled shrimp, salmon, or even falafel for a fun twist.

How do I make this dairy-free?

Simply skip the feta or use a dairy-free alternative like almond-based feta crumbles.

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