Greek Salad With Grilled Chicken – Fresh, Bright, and Satisfying

Greek salad with grilled chicken is one of those meals that feels light but still keeps you full. It’s crisp, colorful, and quick enough for weeknights. The salty bite of feta and olives pairs beautifully with juicy, lemony chicken.

Everything comes together in one bowl with a simple, punchy dressing. If you want a meal that tastes like sunshine and doesn’t take all day, this is it.

Why This Recipe Works

This recipe leans on classic Greek flavors and simple technique. Marinating the chicken in lemon, olive oil, garlic, and oregano makes it tender and flavorful fast.

A straightforward dressing—made with pantry staples—ties the salad together without overpowering it. Fresh vegetables add crunch and color, and the grilled chicken turns a side salad into a full meal. Best of all, it’s easy to prep ahead, so dinner can be ready in minutes.

Ingredients

• For the Chicken:
• 1.25 to 1.5 lb boneless, skinless chicken breasts (or thighs)
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 garlic cloves, minced
• 1.5 tsp dried oregano (or 1 tbsp fresh, chopped)
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

• For the Salad:
• 1 large English cucumber, halved lengthwise and sliced
• 3 cups cherry or grape tomatoes, halved
• 1 small red onion, thinly sliced
• 1 red bell pepper, chopped
• 1/2 cup Kalamata olives, pitted and halved
• 6 cups chopped romaine or mixed greens
• 4 oz feta cheese, crumbled (or cut into small cubes)

• For the Dressing:
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated or minced
• 1 tsp dried oregano
• 1/2 tsp honey (optional, to balance acidity)
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp black pepper

Instructions

1. Marinate the chicken. In a bowl, mix olive oil, lemon juice and zest, garlic, oregano, salt, and pepper.

   Add chicken and coat well. Let sit at least 20 minutes (up to 8 hours in the fridge).

2. Make the dressing. In a jar or small bowl, whisk olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, honey (if using), salt, and pepper until emulsified. Taste and adjust salt or acidity.
3. Prep the salad base. In a large bowl, add chopped greens, cucumber, tomatoes, red onion, bell pepper, and olives.

   Keep feta separate for now to prevent crumbling too early.
4. Grill the chicken. Heat a grill or grill pan over medium-high. Oil the grates lightly. Grill chicken 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).

   Rest 5 minutes, then slice.

5. Assemble. Toss the salad with about half the dressing. Add sliced chicken and feta. Drizzle more dressing as needed.

   Finish with a pinch of salt and pepper and a splash of lemon, if you like.

6. Serve. Plate immediately for maximum crunch. Add warm pita or toasted bread on the side if you want a little extra.

Keeping It Fresh

For meal prep, store components separately. Keep the greens and cut veggies in one container, the chicken in another, and the dressing in a jar.

Combine just before eating so the lettuce stays crisp.

If you need to store a dressed salad, use a sturdier green like romaine or little gem. It will hold up better than delicate spring mixes. Refrigerate leftovers for up to 2 days, and keep the chicken tightly covered to prevent drying out.

Why This is Good for You

This salad balances protein, healthy fats, and fiber. Grilled chicken provides lean protein that keeps you full. Olive oil and olives offer heart-healthy monounsaturated fats, while vegetables add vitamins, minerals, and antioxidants.

Feta adds flavor with less cheese than creamier options.

The dressing is simple and made from whole ingredients, so you control the salt and sugar. It’s a clean, nourishing meal that doesn’t feel like a compromise.

Common Mistakes to Avoid

• Skipping the rest after grilling: Let the chicken rest so juices redistribute. Slicing too soon leads to dryness.
• Over-marinating in too much acid: More than 8 hours in a strong lemon marinade can make chicken mealy.

  Keep it balanced.

• Overdressing the greens: Start with less dressing, toss, and add more as needed. Soggy salad is hard to fix.
• Using watery tomatoes: If your tomatoes are very juicy, seed them to avoid watering down the salad.
• Skipping seasoning: Salt your salad lightly after tossing. It makes the veggies pop.

Recipe Variations

• Herb-forward: Add chopped fresh parsley, dill, or mint for extra brightness.
• Power grain bowl: Mix in cooked quinoa, farro, or bulgur for more staying power.
• Creamy twist: Swap feta for a dollop of thick Greek yogurt on the side and swirl it in as you eat.
• Mediterranean platter style: Add hummus, tzatziki, and warm pita wedges.

  Serve everything family-style.

• No grill, no problem: Pan-sear or roast the chicken at 425°F (220°C) for 18–22 minutes, depending on thickness.
• Low-lactose: Skip the feta and add toasted almonds or pine nuts for salty crunch.
• Seafood swap: Use lemon-oregano grilled shrimp. They cook in 2–3 minutes per side.

FAQ

Can I use rotisserie chicken?

Yes. Shred or slice rotisserie chicken and warm it slightly.

Toss with a squeeze of lemon and a pinch of oregano so it matches the salad’s flavor profile.

What’s the best way to slice the red onion so it’s not too sharp?

Slice it thin and soak in cold water for 10 minutes. Drain well. This takes away the harsh bite while keeping the crunch.

Is there a good substitute for Kalamata olives?

Use Castelvetrano olives for a milder, buttery flavor, or black olives if that’s what you have.

Taste and adjust salt, since olives vary in brininess.

How far ahead can I make the dressing?

Up to 1 week. Store in a sealed jar in the fridge. Shake before using to re-emulsify.

What if I don’t have a grill?

A cast-iron skillet works well.

Sear the chicken over medium-high heat 5–6 minutes per side, then finish in a 400°F (205°C) oven if it’s thick. Rest before slicing.

Can I make it vegetarian?

Yes. Replace chicken with chickpeas, grilled halloumi, or marinated tofu.

Keep the same dressing and veggies.

How do I keep the lettuce from getting soggy in lunch containers?

Layer smartly: put dressing on the bottom, then hearty veggies (cucumber, tomato, pepper), then protein and feta, and greens on top. Toss just before eating.

What kind of feta is best?

Block feta in brine has the best flavor and texture. Crumble it yourself for a creamier, less dry bite.

Wrapping Up

Greek Salad with Grilled Chicken is fresh, bold, and easy to pull off any night of the week.

With simple prep and a bright, balanced dressing, it delivers big flavor without fuss. Keep the components ready in the fridge, and you’ll have a healthy meal in minutes. It’s the kind of recipe you’ll cook once and keep repeating, because it just works.