This Greek salad with grilled chicken is fresh, filling, and packed with Mediterranean flavor. Juicy grilled chicken sits on top of crisp cucumbers, tomatoes, olives, and feta cheese, all tossed in a simple, tangy dressing.
It's a light but satisfying meal that works just as well for lunch as it does for a warm-weather dinner.
Why You'll Love This Recipe
- Light but filling — protein-packed and full of fresh vegetables
- Ready in about 25 minutes — including time to grill the chicken
- Great for meal prep — assembles well ahead of time
- No cooking required for the salad — just chop and toss
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the salad:
- 4 cups chopped romaine or mixed greens
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives
- 3/4 cup crumbled feta cheese
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and pepper, to taste
Step-by-Step Instructions
1. Season and grill the chicken. Rub the chicken breasts with olive oil, oregano, garlic powder, salt, and pepper. Grill over medium-high heat for 6–7 minutes per side, until cooked through and no longer pink in the center.
2. Rest and slice. Let the chicken rest for 5 minutes, then slice into strips.
3. Make the dressing. Whisk together olive oil, red wine vinegar, oregano, garlic, salt, and pepper in a small bowl.
4. Assemble the salad. In a large bowl, combine the romaine, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
5. Add the chicken and dressing. Top the salad with the sliced grilled chicken. Drizzle with the dressing and toss gently to combine.
6. Serve. Serve immediately while the chicken is still warm, or chill for a refreshing cold salad.
Tips for the Best Greek Salad
- Let the chicken rest before slicing — this keeps it juicy instead of letting the juices run out.
- Add dressing right before serving — this keeps the greens from wilting if you're prepping ahead.
- Use good-quality feta — block feta crumbled by hand has better texture than pre-crumbled versions.
- Chill the vegetables beforehand — cold, crisp vegetables make the salad extra refreshing.
Recipe Variations
- Add Grains: Toss in cooked quinoa or orzo for a heartier meal.
- Vegetarian Version: Skip the chicken and add extra chickpeas for protein.
- Lemon Herb Dressing: Swap red wine vinegar for fresh lemon juice for a brighter flavor.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, prep the chicken and chop the vegetables ahead, but store the dressing separately and toss everything together just before serving.
What can I use instead of chicken? Grilled shrimp, chickpeas, or grilled salmon all work well as substitutes for chicken in this salad.
How long does this salad keep in the fridge? Without dressing, the chopped salad stays fresh for about 2 days. Once dressed, it's best eaten within a few hours for the best texture.