Name: Quick Greek Chicken Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1/2 cup extra-virgin olive oil; 1/3 cup freshly squeezed lemon juice; 2 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon Dijon mustard; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 pounds boneless, skinless chicken breast cutlets; 1 English cucumber; 3 to 4 vine-ripened tomatoes; 1 green bell pepper; 1/4 red onion; 1 cup crumbled feta cheese; 1/4 cup chopped parsley (optional); Grilled pita bread, for serving (optional)

There’s something incredibly refreshing about a salad that hits all the right notes — bright, tangy, savory, and hearty all at once. This Quick Greek Chicken Salad Recipe absolutely nails that balance, making it one of my favorite go-to meals when I want something delicious but fuss-free.

A large, shallow light blue plate holds a colorful salad with multiple layers. The bottom layer has bright green cucumber pieces and chopped red tomatoes mixed with small bits of green bell pepper. On top, there are light purple thin slices of onion spread evenly. Scattered over the salad are medium-sized chunks of cooked light brown chicken. White crumbles of cheese are sprinkled on the very top, adding a soft texture. Two silver forks rest on the right edge of the plate. The plate is placed on a white marbled surface, with a piece of pita bread on a white plate just visible on the right side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Greek Chicken Salad Recipe
Top Tip
How to Serve Quick Greek Chicken Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Greek Chicken Salad Recipe

Why You'll Love This Recipe

I can’t get enough of how this Quick Greek Chicken Salad Recipe transforms simple ingredients into a vibrant meal that’s ready in just 30 minutes. It’s perfect when you want to impress without stress or spend ages in the kitchen.

Speedy & Simple: You’ll love how quickly it comes together, thanks to a flavorful dressing that doubles as a marinade and salad dressing.
Fresh Vibrant Flavors: Each bite bursts with zesty lemon, herbal oregano, and creamy feta — just like a summer day on a Greek island.
Healthy & Protein-Packed: With plenty of lean chicken breast and fresh veggies, it’s a nourishing meal that keeps you full and satisfied.
Flexible & Customizable: It’s easy to swap in your favorite veggies or add extras like olives and pita bread to make it your own.

A white plate holds a colorful salad with three main layers: the bottom layer is diced green cucumbers with bright green skin and moist texture, spread evenly; the middle layer is chunks of light beige cooked chicken mixed with small pieces of red tomato and thin slices of purple onion, adding contrast and freshness; the top layer is small white crumbles of cheese scattered over the salad. On the left side of the plate, two grilled flatbreads with golden-brown grill marks lean against the salad. A metal spoon with some salad rests on the right side of the plate. The plate sits on a white marbled surface with soft shadows, and another partial plate of salad and flatbreads appears in the frame. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Quick Greek Chicken Salad Recipe shines because each ingredient brings its unique flavor and texture, creating a perfect harmony. Plus, these are all easy-to-find staples that won’t break your grocery budget.

Flat lay of a small white bowl of extra-virgin olive oil, a small white bowl of freshly squeezed lemon juice, two whole uncracked brown garlic cloves, a small white bowl of dried oregano, a small white bowl of Dijon mustard, a small white bowl of kosher salt, a small white bowl of freshly ground black pepper, two boneless, skinless chicken breast cutlets, one whole English cucumber, three vine-ripened tomatoes, one whole green bell pepper, a quarter of a red onion, a small white bowl of crumbled feta cheese, and a few sprigs of fresh chopped parsley, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Use a good-quality one for that rich, fruity flavor that ties the dressing together beautifully.
Freshly squeezed lemon juice: The bright citrus adds freshness and balances the richness of the olive oil and feta.
Garlic: Minced garlic gives your dressing that classic punch without overwhelming the salad.
Dried oregano: This herb is essential for that unmistakably Greek flair and earthy aroma.
Dijon mustard: Adds a subtle tang and helps emulsify the dressing for a silky finish.
Kosher salt & black pepper: Seasoning is key—don’t skip it to bring all the flavors alive.
Boneless skinless chicken breast cutlets: These cook quickly and stay juicy when grilled—perfect for this salad.
English cucumber: Adds refreshing crunch without overpowering the other veggies.
Vine-ripened tomatoes: Use ripe, juicy tomatoes for sweetness and color.
Green bell pepper: Gives a crisp, slightly sweet contrast to the tomatoes and feta.
Red onion: Thin slices add a sharp bite and lovely crisp texture.
Feta cheese: Crumbled feta brings that creamy, salty element that makes this salad memorable.
Chopped parsley (optional): Fresh parsley adds a pop of green freshness and a subtle herbaceous note.
Grilled pita bread (optional): Perfect for scooping up salad and adding a satisfying chew.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Quick Greek Chicken Salad Recipe is how easy it is to tweak it to your tastes. Whether you want it spicier, vegan-friendly, or even a bit more hearty, there’s room to experiment.

Variation: I sometimes swap grilled chicken for chickpeas or falafel if I want a vegetarian version — it’s just as satisfying!
Spicy Kick: Adding a pinch of red chili flakes to the dressing gives it a fun little heat boost.
Greener Touch: Toss in some baby spinach or arugula for extra greens without stealing the spotlight.
Dressing Upgrade: If you like creamy dressings, stir in a spoonful of Greek yogurt for a tangy twist.

Step-by-Step: How I Make Quick Greek Chicken Salad Recipe

Step 1: Whip Up That Zesty Dressing

Start by combining olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and pepper in a jar with a tight lid. Shake it well until everything’s beautifully emulsified. This dressing is your magic wand — it’ll both marinate the chicken and dress the salad later.

Step 2: Marinate the Chicken

Pop the chicken cutlets into a large bowl, pour over half of your dressing, and toss until the chicken is well coated. Let it sit for about 5 minutes — just enough time for those bright flavors to soak in without slowing you down.

Step 3: Grill Like a Pro

While the chicken marinates, preheat your grill to medium-high and lightly oil the grates to prevent sticking. Cook the chicken about 4 to 5 minutes per side until you see golden grill marks and the internal temperature hits 165°F. Let it rest for 5 minutes — this step locks in the juices for juicy, tender bites.

Step 4: Chop & Prep the Veggies

While the chicken rests, chop the cucumber, tomatoes, and green bell pepper into chunky pieces, about ¾-inch size, and thinly slice the red onion. Keeping those chunks just right helps keep each bite full of texture and color.

Step 5: Assemble and Toss Your Salad

Slice your rested chicken into bite-sized pieces and add it to a large bowl with the chopped veggies. Crumble feta cheese over the top, pour in the remaining dressing, and sprinkle with parsley if using. Give everything a gentle toss to coat — and voilà, you have a fresh, bright, protein-packed salad ready to enjoy.

Top Tip

From my time making this salad over multiple summers, I’ve learned a few tricks that really elevate the result and save you headaches.

Marinate Briefly: Even just 5 minutes in the marinade is enough to infuse your chicken with flavor without drying it out.
Grill Marks Matter: Don’t move the chicken too early on the grill — letting it sear properly creates those beautiful, tasty char lines.
Chunk Size Consistency: Keeping veggies chopped similarly ensures every forkful has balanced texture and flavor.
Dress at the End: Use half the dressing to marinate, but save the rest for tossing the salad—this keeps it fresh and vibrant.

How to Serve Quick Greek Chicken Salad Recipe

Greek Chicken Salad - Serving Suggestion

Garnishes

I love topping this salad with extra crumbled feta and a sprinkle of freshly chopped parsley for garnish. Sometimes I add a few Kalamata olives for a briny kick that'll remind you of a seaside Greek taverna.

Side Dishes

Grilled pita bread is my go-to side — it’s perfect for scooping up salad bites. If I want something heartier, I’ll add a side of lemon roasted potatoes or a simple orzo pasta tossed with herbs.

Creative Ways to Present

For a casual brunch or light dinner party, I like serving this salad in individual mason jars or pretty bowls, adding a lemon wedge on the side, and letting guests add pita slices to their liking. It looks inviting and keeps things mess-free.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge—just like the recipe suggests—and they’re best eaten within 3 days. The flavors deepen overnight, so sometimes it tastes even better the next day.

Freezing

I don’t recommend freezing this salad since the fresh veggies and dressing can get watery and mushy when thawed. It’s much better fresh or refrigerated for a couple of days.

Reheating

If you want warm chicken, reheat the chicken chunks separately in a skillet or microwave before tossing with fresh chopped veggies and dressing. This keeps the salad crisp and fresh while warming the protein.

Frequently Asked Questions:

Can I prepare the Quick Greek Chicken Salad Recipe ahead of time?

Yes! You can marinate the chicken up to 2 hours ahead and store the salad without dressing for a few hours in the fridge, then toss with dressing just before serving to keep it fresh and crunchy.

What sides go well with this Greek chicken salad?

Grilled pita bread is a classic pairing, but lemon-roasted potatoes, orzo pasta salad, or even warm crusty bread make excellent sides that complement the salad's zesty flavors.

Can I make this salad vegetarian?

Absolutely! You can replace the grilled chicken with chickpeas, grilled tofu, or falafel for a satisfying vegetarian alternative while keeping all the fresh veggies and feta.

How do I store leftovers to maintain freshness?

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible, and add it only when serving to avoid sogginess.

Final Thoughts

This Quick Greek Chicken Salad Recipe holds a special place in my summer meal rotation because it feels both indulgent and wholesome without fuss. I hope you enjoy making it as much as I do — it’s one of those recipes you want to share with friends because it makes easy food taste like a celebration every time.