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Greek Chicken Salad

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This Greek chicken salad is a vibrant, hearty meal featuring juicy marinated chicken, crisp veggies, briny olives, creamy feta, and a zesty lemon-oregano dressing. It’s quick, healthy, and bursting with Mediterranean flavors—perfect for lunch, dinner, or meal prep.

Ingredients

Scale
  • 4 boneless skinless chicken breasts (about 1 lb)
  • 3 tbsp extra virgin olive oil (for marinade)
  • 2 tbsp fresh lemon juice (for marinade)
  • 1 tbsp red wine vinegar (for marinade)
  • 2 large garlic cloves, minced (for marinade)
  • 2 tsp dried oregano (for marinade)
  • 1/2 tsp salt (for marinade)
  • 1/4 tsp black pepper (for marinade)
  • 1 large English cucumber, chopped (about 1 cup)
  • 2 medium ripe tomatoes, chopped (about 1 cup)
  • 1/2 medium red onion, thinly sliced (about 1/2 cup)
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped
  • 3 tbsp extra virgin olive oil (for dressing)
  • 2 tbsp fresh lemon juice (for dressing)
  • 1 tbsp red wine vinegar (for dressing)
  • 1 garlic clove, minced (for dressing)
  • 1 tsp dried oregano (for dressing)
  • 1/4 tsp salt (for dressing)
  • 1/8 tsp black pepper (for dressing)

Instructions

  1. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 2 minced garlic cloves, 2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper for the marinade.
  2. Place chicken breasts in a zip-top bag or shallow dish and pour marinade over. Toss to coat and refrigerate for at least 20 minutes (up to 2 hours).
  3. While chicken marinates, chop cucumber and tomatoes, thinly slice red onion, halve olives, crumble feta, and chop parsley.
  4. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper for the dressing.
  5. Preheat grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side, until golden, slightly charred, and internal temperature reaches 165°F.
  6. Transfer cooked chicken to a cutting board, tent with foil, and rest for 5 minutes. Slice into thin strips or bite-sized chunks.
  7. In a large bowl, combine cucumber, tomatoes, red onion, olives, and parsley. Toss gently with half the dressing.
  8. Top with sliced chicken and crumbled feta. Drizzle remaining dressing over the salad.
  9. Toss again lightly, taste, and adjust salt or lemon as needed. Serve immediately.

Notes

For extra flavor, marinate chicken up to 2 hours. Use block feta for creamier texture. If meal-prepping, keep dressing separate until serving. Chicken thighs or rotisserie chicken can be substituted. For dairy-free, use vegan feta or avocado. Add pine nuts or almonds for crunch. Taste and adjust lemon, salt, and herbs to your preference.

Nutrition

Keywords: Greek chicken salad, healthy salad, Mediterranean, meal prep, gluten-free, chicken salad, feta, easy dinner, summer salad, high protein

Find it online: https://tessierecipes.com/greek-chicken-salad-recipe-easy-fresh-and-healthy-meal-idea/