For a bit of Mediterranean zest, give this Greek chicken salad a try. Grilled chicken, crisp veggies, creamy feta cheese, and a tantalizing dressing join forces to create a salad that you’ll actually want to eat. Bonus? It’s makes for great meal prep!
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What I Love About This Recipe
This is not just another chicken salad. It’s a Greek version with loads of goodies. Here’s why we can’t get enough:
- Full of flavor.
- But, oh wait, it’s full of nutrients too.
- Low carbs and high in protein.
- Great for meal prep.
Mediterranean Chicken Salad Ingredients
Your standard Greek salad ingredients, plus chicken. Here’s what you’ll need plus a few ingredient notes to get it tasting just right.
- The Dressing + Marinade – This simple Greek chicken marinade comes together with EVOO, garlic, lemon, and fresh herbs. Be sure to marinate the chicken for a minimum of 30 minutes, but I highly reccomend pushing this to 2 hours for maximum flavor.
- The Chicken – This marinade is meant for chicken breast, but will also work with thighs. You can save time and use cooked/leftover chicken. I love turning this into a rotisserie chicken salad, skip canned chicken, canned chicken salad is best with a mayonnaise dressing.
- The Veggies – All the Greek classics: tomatoes, cucumbers, red onions, and olives. If you prefer other veggies, add them in!
Variations? Substitutes?
Tweak this recipe successfully with minor swaps so as to not completely change the flavor of the dish. Here are a few ideas:
- Use a different protein. Swap the chicken with a grilled piece of fish, steak, or shrimp. Or dress up the chicken with a marinade, like I do with this honey mustard chicken salad.
- Or another dressing. Although this one is classically Greek, you can use whatever you fancy–from ranch dressing to something light and simple.
- Switch up the marinade. Try this Mediterranean chicken marinade.
How to Make Greek Chicken Salad
After a bit of chopping and some marinade time, this recipe comes together quickly and easily. Here’s how:
1 – Marinate your chicken–the longer the better!
2 – Make the dressing. First, whisk all ingredients together but the oil, then slowly add the oil while whisking. This ensures everything will incorporate.
3 – Grill or pan-sear your chicken, whichever you prefer, until it’s cooked to 165 F in the center. Allow it to cool, then slice.
4 – Now toss everything together in a bowl, and drizzle with dressing.
Serving Recommendations
I love to serve this (or prep it) as a lunch salad and eat it on its own, with a slice of pita bread of course (psst–check out my keto naan for an almond flour alternative).
If you want to bulk it up, consider serving it with other Greek dishes like this Mediterranean chicken, these Mediterranean meatballs, tabouleh, or even a side of my cauliflower hummus.
More Chicken Salad Recipes
- Curry Chicken Salad
- Greek Yogurt Chicken Salad
- Avocado Chicken Salad
- Buffalo Chicken Salad
- Chicken Fajita Salad
Greek Chicken Salad
Print Recipe Pin RecipeIngredients
Chicken + Marinade
- 2 Tablespoons Olive Oil
- 1/2 Lemon juiced
- 1/2 Lemon zested
- 2 Cloves Garlic chopped
- 1 Teaspoon Fresh Oregano chopped
- 1 Teaspoon Fresh Rosemary chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound Chicken Breast
Salad
- Lettuce
- 1/2 Red Onion chopped
- 1 Cup Cherry Tomatoes sliced
- 1/2 Cucumber chopped
- 8 Oz Feta chopped
- 1/2 Cup Kalamata Olives
Dressing
- 3 Tablespoons Lemon Juice
- 1/4 Cup Red Wine Vinegar
- 2 Teaspoons Garlic minced
- 2 Teaspoons Oregano minced
- 1/2 Teaspoon Kosher Salt
- 1/2 Cup Olive Oil
Instructions
- Mix marinade ingredients together in a large resealable bag. Add chicken breast, seal the bag, and toss to coat. Place in the fridge for 30 minutes – 2 hours.
- Preheat your oven to 400 F. Place marinated chicken on a lightly greased baking sheet. Bake in preheated oven for 22-26 minutes, until the internal temp reaches 165F. Allow the chicken to rest for 10 minutes before slicing.
- Meanwhile, add all dressing ingredients, except olive oil, to a small bowl and whisk to combine. Continue whisking as you slowly add the olive oil.
- In a large bowl, combine the salad ingredients together. Place sliced chicken on top, and drizzle with dressing toss to combine. Serve with pita, tzatziki, and enjoy!
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Lindsey’s Tips
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- The Dressing + Marinade – EVOO, garlic, lemon, and fresh herbs. Be sure to marinate the chicken for a minimum of 30 minutes, but I highly reccomend pushing this to 2 hours for maximum flavor.
- The Chicken – This marinade is meant for chicken breast, but will also work with thighs. You can save time and use cooked/leftover chicken. I love turning this into a rotisserie chicken salad, skip canned chicken, canned chicken salad is best with a mayonnaise dressing.
- The Veggies – All the Greek classics: tomatoes, cucumbers, red onions, and olives. If you prefer other veggies, add them in!
