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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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.
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Quick Greek Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Low Lactose
Description
This Greek-inspired grilled chicken salad is perfect for summer with its lemony, garlicky vinaigrette that doubles as a marinade and salad dressing. Featuring tender grilled chicken, fresh chopped vegetables, and salty feta cheese, this dish comes together in just 30 minutes for a delicious and refreshing meal.
Ingredients
Marinade and Dressing
- ½ cup extra-virgin olive oil
- ⅓ cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Main Ingredients
- 1 ½ pounds boneless, skinless chicken breast cutlets
- 1 English cucumber
- 3 to 4 vine-ripened tomatoes
- 1 green bell pepper
- ¼ red onion
- 1 cup crumbled feta cheese
- ¼ cup chopped parsley (optional)
- Grilled pita bread, for serving (optional)
Instructions
- Prepare the dressing and marinade: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, kosher salt, and freshly ground black pepper. Shake vigorously until well combined.
- Marinate the chicken: Place the chicken breast cutlets in a large bowl and pour in half of the dressing. Use tongs to toss the chicken until it is evenly coated. Let it marinate for 5 minutes.
- Preheat the grill: While the chicken marinates, preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
- Grill the chicken: Remove chicken from the marinade and place on the grill. Cook for 4 to 5 minutes per side or until the chicken is golden brown with grill marks and reaches an internal temperature of 165°F. Transfer the cooked chicken to a plate or cutting board and let it rest for 5 minutes.
- Prepare the vegetables: While the chicken rests, chop the English cucumber, vine-ripened tomatoes, and green bell pepper into ¾-inch chunks. Thinly slice the red onion.
- Assemble the salad: Cut the rested grilled chicken into bite-sized chunks and transfer to a large serving bowl. Add the chopped vegetables, crumbled feta cheese, the remaining half of the dressing, and chopped parsley if using. Toss everything gently to coat evenly with the dressing.
- Serve: Serve the Greek chicken salad immediately with grilled pita bread on the side if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- The lemony, garlicky vinaigrette works both as a marinade and a salad dressing, simplifying the recipe.
- Use freshly grilled chicken for the best flavor and texture, but leftover cooked chicken can be substituted in a pinch.
- Adding olives is optional but adds authentic Greek flavor if desired.
- For a gluten-free option, skip the pita bread or substitute with gluten-free bread.
- Chilling the salad for 20 minutes before serving can enhance the flavors and make it even more refreshing.
Nutrition
- Serving Size: 1 serving
- Calories: 676 kcal
- Sugar: 8 g
- Sodium: 836 mg
- Fat: 42 g
- Saturated Fat: 11 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 61 g
- Cholesterol: 178 mg
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