Fresh, colorful, and packed with Mediterranean flavor, this Grilled Chicken Greek Salad is a delicious meal you’ll want to make again and again! Juicy grilled chicken, crisp cucumbers, ripe tomatoes, crunchy lettuce, Kalamata olives, and creamy feta cheese come together with a zesty homemade Greek dressing. It’s perfect for a healthy lunch, a light dinner, or meal prep for busy weekdays.
Recipe Details
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Course: Lunch or Dinner
Cuisine: Mediterranean
Ingredients
For the grilled chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Greek salad
- 6 cups chopped romaine lettuce
- 1 medium cucumber, sliced or chopped
- 1½ cups cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives, pitted
- ¾ cup crumbled feta cheese
- 1 green bell pepper, sliced (optional)
For the homemade Greek dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced
- 1 teaspoon dried oregano
- ½ teaspoon honey (optional)
- Salt and black pepper, to taste
Instructions
Step 1: Marinate the chicken
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In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper.
Place the chicken breasts in the marinade and turn to coat evenly. Let them marinate for 15–30 minutes in the refrigerator while you prepare the salad ingredients.
Step 2: Preheat the grill
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Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
If you’re cooking indoors, a grill pan or heavy skillet works well too.
Step 3: Grill the chicken
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Place the chicken on the hot grill. Cook for approximately 5–7 minutes per side, depending on thickness, until nicely browned and cooked through.
The thickest part should reach 165°F (74°C) on a meat thermometer. Transfer to a clean plate and let the chicken rest for 5 minutes before slicing.
Step 4: Prepare the vegetables
Wash and dry the romaine lettuce thoroughly. Chop it into bite-sized pieces and place it in a large salad bowl.
Add the cucumber, cherry tomatoes, red onion, Kalamata olives, and green bell pepper, if using. Toss gently to distribute the ingredients.
Step 5: Make the Greek dressing
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In a small bowl or jar, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, and optional honey.
Whisk or shake until the dressing is well combined. Season with salt and black pepper to taste.
Step 6: Add the feta cheese
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Sprinkle the crumbled feta cheese over the vegetables. Gently toss the salad, or leave the feta on top for a beautiful presentation.
Step 7: Slice the grilled chicken
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Slice the rested chicken breasts against the grain into thin strips. Cutting against the grain helps keep each bite tender.
Step 8: Assemble and serve
Arrange the grilled chicken over the salad. Drizzle with the homemade Greek dressing just before serving and finish with an extra squeeze of fresh lemon juice if desired.
Serve immediately while the chicken is slightly warm and the vegetables are crisp.
Tips for the Best Grilled Chicken Greek Salad
- Don’t overcook the chicken: Use a meat thermometer to ensure it reaches 165°F without becoming dry.
- Marinate for extra flavor: If you have time, marinate the chicken for up to 4 hours in the refrigerator.
- Dry the lettuce well: Excess water can dilute the dressing.
- Use good-quality feta: Feta packed in brine often has a creamy texture and tangy flavor.
- Dress just before serving: This keeps the vegetables crisp, especially if you’re preparing the salad ahead.
- Make it a complete meal: Add chickpeas or serve with whole-grain pita bread for extra substance.
Variations
Fresh Mediterranean Chopped Salad with Herb-Marinated Feta
Chickpea Greek Salad
Add a cup of drained chickpeas for extra fiber and a more filling salad.
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Tzatziki Chicken Salad
Serve with a spoonful of Greek yogurt tzatziki for a creamy Mediterranean twist.
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Avocado Greek Salad
Add sliced avocado for a creamy texture and extra healthy fats.
Storage and Meal Prep
- Refrigerator: Store leftover chicken and salad vegetables separately in airtight containers for up to 3–4 days.
- Dressing: Keep the Greek dressing in a sealed jar in the refrigerator for up to 5 days. Shake before using.
- Meal prep: Grill and slice the chicken ahead of time. Store it separately from the lettuce and dressing.
- Best serving tip: Assemble individual portions just before eating to keep the vegetables fresh and crunchy.
Printable Recipe Card
Grilled Chicken Greek Salad
Tareq Taylors kycklinggratäng – Soltorkade tomater
Juicy lemon-oregano grilled chicken served over crisp vegetables, Kalamata olives, feta cheese, and homemade Greek dressing.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Servings
4
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 minced garlic cloves
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp salt and ¼ tsp black pepper
Salad
- 6 cups chopped romaine lettuce
- 1 cucumber, chopped
- 1½ cups halved cherry tomatoes
- ½ small red onion, sliced
- ½ cup Kalamata olives
- ¾ cup crumbled feta
- 1 sliced green bell pepper (optional)
Dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 minced garlic clove
- 1 tsp dried oregano
- ½ tsp honey (optional)
- Salt and black pepper, to taste
Instructions
- Mix the chicken marinade ingredients and coat the chicken. Refrigerate for 15–30 minutes.
- Grill over medium-high heat for 5–7 minutes per side, until the thickest part reaches 165°F (74°C). Rest for 5 minutes.
- Combine lettuce, cucumber, tomatoes, onion, olives, and optional bell pepper in a large bowl.
- Whisk together all dressing ingredients.
- Add feta cheese and toss the salad gently.
- Slice the chicken against the grain and arrange over the salad.
- Drizzle with dressing and serve immediately.
