Greek Chicken Salad Recipe

Introduction

This Greek Chicken Salad is a bright, flavorful dish perfect for a light lunch or a satisfying dinner. Marinated grilled chicken pairs beautifully with fresh vegetables, olives, and tangy feta cheese. It’s easy to prepare and full of Mediterranean charm.

Ingredients

• 4 boneless, skinless chicken breasts
• ¾ cup olive oil
• 1 Tbsp. Dijon mustard
• 1 lemon, zested and juiced
• 2 Tbsp. red wine vinegar
• 2 garlic cloves, minced
• 1 tsp. salt
• 1 tsp. dried oregano
• ½ tsp. dried thyme
• ¼ cup warm honey (optional)
• 2 heads Romaine lettuce, chopped
• ½ pint cherry tomatoes, cut in half (about 15 tomatoes)
• ½ red onion, sliced thin
• 1 cucumber, seeded, chopped
• 1 red bell pepper, diced
• 10 pitted kalamata olives, cut in half lengthwise
• 1 cup feta cheese crumbles

Instructions

1. Step 1: Score chicken breasts on one side with hash marks about ⅛-inch deep and ½-inch apart. Set aside.
2. Step 2: In a medium non-porous bowl, whisk together olive oil, Dijon mustard, lemon zest and juice, red wine vinegar, minced garlic, salt, oregano, and thyme until well blended. Transfer half of the mixture to a glass measuring cup and set aside.
3. Step 3: Add chicken to the remaining marinade in the bowl. Submerge the chicken and let it stand for 30 minutes, turning halfway through to redistribute the marinade.
4. Step 4: Meanwhile, combine chopped Romaine, tomatoes, onion, cucumber, bell pepper, and olives in a large serving bowl. Cover and refrigerate until ready to serve.
5. Step 5: Preheat grill to medium-high heat. Grill chicken for 6 to 8 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 160°F.
6. Step 6: Remove chicken from grill and let rest for 10 minutes. If desired, brush with warm honey before slicing.
7. Step 7: Remove salad from refrigerator and toss with the reserved dressing. Top with feta cheese, then slice chicken and add it to the salad before serving.

Tips & Variations

• For extra flavor, marinate the chicken for up to 4 hours ahead of time.
• If you don’t have a grill, cook the chicken in a grill pan or skillet over medium-high heat.
• Add fresh herbs like parsley or mint for a brighter taste.
• Swap kalamata olives for green olives if you prefer a milder flavor.
• Make it vegan by replacing chicken with grilled tofu and omitting the feta cheese.

Storage

Store leftover salad and chicken separately in airtight containers in the refrigerator for up to 3 days. To reheat the chicken, warm it gently in a skillet or microwave until heated through, then add to the salad fresh. Toss the salad again before serving if dressing has settled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of lettuce?

Yes, you can substitute Romaine with other crisp lettuces like green leaf or butter lettuce, but Romaine provides the classic crunch and flavor ideal for this salad.

Is it necessary to score the chicken before grilling?

Scoring helps the marinade penetrate deeper into the chicken and allows for more even cooking, but if you prefer, you can skip this step and still get great flavor.

Greek Chicken Salad Recipe

---

★★★★★

4.9 from 97 reviews

• Author: Ben
• Total Time: 1 hour including marinating and resting time
• Yield: 4 servings 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

This Greek Chicken Salad recipe combines tender, juicy grilled chicken breasts marinated in a zesty lemon and oregano dressing with a fresh, vibrant mix of Romaine lettuce, cherry tomatoes, cucumber, red onion, bell pepper, kalamata olives, and feta cheese. The salad is tossed with a tangy homemade dressing and optionally finished with a touch of warm honey for a perfect balance of savory and sweet flavors, making it a refreshing and protein-packed meal ideal for lunch or dinner.

---

Ingredients

Scale 1x2x3x

For the Chicken and Marinade

• 4 boneless, skinless chicken breasts
• ¾ cup olive oil
• 1 Tbsp. Dijon mustard
• 1 lemon, zested and juiced
• 2 Tbsp. red wine vinegar
• 2 garlic cloves, minced
• 1 tsp. salt
• 1 tsp. dried oregano
• ½ tsp. dried thyme
• ¼ cup warm honey (optional)

For the Salad

• 2 heads Romaine lettuce, chopped
• ½ pint cherry tomatoes, cut in half (about 15 tomatoes)
• ½ red onion, sliced thin
• 1 cucumber, seeded and chopped
• 1 red bell pepper, diced
• 10 pitted kalamata olives, cut in half lengthwise
• 1 cup feta cheese crumbles

---

Instructions

1. Score the Chicken: Carefully create hash marks on one side of each chicken breast about ⅛-inch deep and ½-inch apart to allow the marinade to penetrate and flavor the meat thoroughly.
2. Prepare the Marinade/Dressing: In a medium non-porous bowl, whisk together olive oil, Dijon mustard, lemon zest and juice, red wine vinegar, minced garlic, salt, dried oregano, and dried thyme until fully combined. Transfer half of the mixture into a separate glass measuring cup to use later as the salad dressing; set aside.
3. Marinate the Chicken: Place the chicken breasts into the remaining marinade in the bowl, making sure each piece is fully submerged. Let the chicken sit for 30 minutes, turning and redistributing the marinade halfway through to ensure even flavoring.
4. Prepare the Salad Base: While the chicken is marinating, combine chopped Romaine lettuce, halved cherry tomatoes, thinly sliced red onion, seeded and chopped cucumber, diced red bell pepper, and halved kalamata olives in a large serving bowl. Cover and refrigerate until ready to serve to keep fresh and crisp.
5. Grill the Chicken: Preheat your grill to medium-high heat. Grill the marinated chicken breasts for 6 to 8 minutes on each side or until an instant-read thermometer inserted into the thickest part reaches 160°F, ensuring the chicken is cooked through yet juicy.
6. Rest and Glaze (Optional): Remove chicken from the grill and let it rest for 10 minutes to allow juices to redistribute for maximum tenderness. If you desire a touch of sweetness, brush the chicken with warm honey before slicing.
7. Assemble the Salad: Take the salad out of the refrigerator and toss it with the reserved half of the marinade used as dressing. Top the salad with crumbled feta cheese. Slice the grilled chicken breasts and arrange the pieces atop the salad. Serve immediately and enjoy this refreshing, flavorful dish.

Notes

• For best results, use fresh, high-quality olive oil and fresh garlic to maximize flavor.
• The warm honey glaze is optional but adds a lovely sweetness that complements the herbs and lemon.
• Make sure not to overcook the chicken to keep it juicy; use a meat thermometer for accuracy.
• You can substitute chicken breasts for thighs if preferred, adjusting cooking time accordingly.
• This salad can be served as a main course or paired with warm pita bread for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Greek

Keywords: Greek chicken salad, grilled chicken salad, healthy chicken salad, Mediterranean chicken salad, feta cheese salad, fresh vegetable salad