If you’re looking for a fresh, satisfying meal that’s packed with flavor, this Greek Salad with Chicken is one recipe you’ll want to keep on repeat. It combines crisp romaine, juicy tomatoes, crunchy cucumber, salty olives, creamy feta, and perfectly seasoned chicken for a salad that’s anything but boring. Whether you need a quick lunch, light dinner, or meal prep option, this easy Mediterranean-inspired dish delivers every time.
One of the best things about this healthy Greek chicken salad recipe is how simple it is to put together. With a homemade Greek vinaigrette and a handful of fresh ingredients, you can have a colorful, restaurant-style salad on the table in no time. It’s hearty enough to be a full meal while still feeling light, bright, and refreshing.
This recipe is also incredibly versatile, making it perfect for busy weekdays or easy entertaining. You can serve it with warm pita bread, pair it with rice or quinoa, or even prep the ingredients ahead of time for quick grab-and-go lunches throughout the week. The seasoned chicken adds protein and makes this salad filling enough to keep you satisfied for hours.
If you love Mediterranean flavors and easy homemade meals, this Greek Salad with Chicken is about to become one of your favorites. It’s fresh, wholesome, and full of delicious texture in every bite. From weeknight dinners to healthy meal prep, this easy chicken salad recipe is a must-try for anyone who wants something simple, flavorful, and nourishing.
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Greek Salad with Chicken
This Greek Salad with Chicken is a fresh, protein-packed meal loaded with crisp romaine, juicy tomatoes, cucumber, red onion, kalamata olives, feta cheese, and tender seasoned chicken. Tossed with a zesty homemade Greek vinaigrette, it’s hearty enough for lunch or dinner while still feeling light and refreshing.
Perfect for meal prep, warm weather meals, or an easy weeknight dinner, this salad brings together classic Mediterranean flavors in every bite. It’s colorful, satisfying, and easy to customize with your favorite toppings.
- Total Time: 32 minutes
- Yield: 4 servings 1x
Ingredients
For the Chicken
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1/2 lemon
For the Salad
1 large romaine heart, chopped
4 cups mixed greens (optional for extra volume)
1 cup cherry tomatoes, halved
1 cucumber, sliced or chopped
1/2 red onion, thinly sliced
1 cup feta cheese, cubed or crumbled
3/4 cup kalamata olives
1 green bell pepper, sliced
1 cup canned chickpeas, drained and rinsed (optional)
1 avocado, sliced (optional)
For the Greek Dressing
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Get Recipe Ingredients
Instructions
In a small bowl, mix oregano, garlic powder, paprika, onion powder, salt, and pepper. Rub the chicken breasts with olive oil and lemon juice, then coat evenly with the seasoning blend.
Cook the ChickenHeat a skillet or grill pan over medium heat. Cook chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes, then slice into strips.
Make the DressingIn a small jar or bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until smooth and well combined.
Assemble the SaladIn a large salad bowl, combine romaine, mixed greens, tomatoes, cucumber, red onion, feta, olives, bell pepper, and chickpeas if using.
Add Chicken and DressingTop the salad with sliced chicken and avocado if using. Drizzle with the Greek dressing and toss lightly, or serve dressing on the side.
ServeServe immediately with warm pita, crusty bread, or as-is for a fresh and filling meal.
Notes
Cooking Tips
- Let the chicken rest before slicing to keep it juicy.
- Use block feta for the best creamy texture and authentic flavor.
- Slice red onion thinly to avoid overpowering the salad.
- Chill the dressing for 10–15 minutes before serving for even better flavor.
- Marinate the chicken for 30 minutes if you have extra time.
- Don’t overdress the salad—start with half the dressing and add more as needed.
- Serve the chicken warm or cold depending on your preference.
- Use grilled chicken thighs for a richer flavor variation.
Variations
- Low-Carb Version: Skip chickpeas and add extra cucumber and chicken.
- Meal Prep Style: Store dressing separately and assemble before eating.
- Spicy Greek Salad: Add crushed red pepper or sliced pepperoncini.
- Mediterranean Bowl: Serve over rice, quinoa, or cauliflower rice.
- Extra Veggie Version: Add artichoke hearts, roasted red peppers, or shredded carrots.
- Wrap It Up: Stuff into pita bread or wraps for an easy lunch.
- Creamier Option: Add a spoonful of Greek yogurt to the dressing.
- Keto-Friendly: Use full-fat feta, olives, avocado, and skip chickpeas.
- Dairy-Free: Omit feta or use a dairy-free alternative.
- Grain Bowl Twist: Add couscous or farro for a heartier salad.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 760mg
- Fat: 28g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 33g
