Greek Chicken Salad is a vibrant, satisfying bowl meal that’s full of Mediterranean character. Juicy grilled chicken, creamy avocado, crisp vegetables, briny Kalamata olives and salty feta come together with a tangy lemon-olive oil dressing for a fresh, balanced dish you’ll want to make often.
This version of greek salad with chicken is light yet filling. It builds on classic Greek flavors in a simple way: a five-ingredient dressing that doubles as a marinade, bright produce, and quick-cooking chicken. It’s perfect for lunch, dinner, or meal prep and keeps well for a few days in the refrigerator.
What Makes This Recipe So Good
A great Greek Chicken Salad balances texture and flavor: tender, marinated chicken; crunchy romaine or cos lettuce; crisp cucumbers; juicy tomatoes; buttery avocado; briny olives; and salty feta. The lemon and olive oil dressing lifts every ingredient without overpowering them. The same dressing used as a marinade infuses the chicken with consistent flavor, so every bite tastes cohesive and bright.
This salad is versatile. Serve it as a light weeknight dinner, pack it for work lunches, or scale it up for a weekend gathering. The ingredients are simple and accessible year-round, and the preparation is straightforward: whisk, marinate, grill, toss.
What Goes Into Greek Chicken Salad
This salad relies on fresh, familiar Mediterranean ingredients and a simple dressing that doubles as the chicken marinade. Key components include:
- Chicken breasts: Skinless, boneless fillets that absorb the marinade and sear nicely.
- Olive oil and lemon juice: The foundation of the dressing, providing richness and bright acidity.
- Feta cheese: Crumbly, salty feta adds creaminess and depth.
- Kalamata olives: Briny and distinctive, they provide an authentic Greek touch.
Note: See the recipe card below for a full ingredient list with exact measurements.
How To Make Greek Chicken Salad
- Make the marinade: Whisk the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt and cracked pepper in a large shallow dish until combined.
- Reserve dressing: Pour off about 1/2 cup of the mixture and refrigerate it to use later as the salad dressing.
- Marinate the chicken: Place the chicken in the remaining marinade, turning to coat evenly. Cover and chill for about 30 minutes for the flavors to penetrate the meat.
- Prepare the salad base: While the chicken marinates, combine the lettuce, cucumbers, tomatoes, peppers, thinly sliced red onion, cubed feta and halved Kalamata olives in a large bowl.
- Preheat the pan: Heat a grill pan or cast-iron skillet over medium-high heat and brush or spray lightly with oil so the chicken sears rather than sticks.
- Cook the chicken: Place the chicken in the hot pan along with any leftover marinade. Cook about 5–6 minutes per side, until the outside is golden and the internal temperature reaches a safe level for poultry.
- Rest and slice: Transfer the chicken to a plate and let it rest for about 5 minutes to retain juices. Slice the fillets thickly.
- Assemble and serve: Arrange sliced chicken and avocado over the prepared salad. Drizzle with the reserved dressing and toss gently to combine just before serving.
This salad pairs well with warm, crusty bread or simple roasted potatoes if you want a heartier meal. For lighter sides, pick a simple grilled vegetable or a lemony potato salad. Whatever you choose, aim to complement the salad’s bright, citrus-forward dressing.
Tips For Making Greek Chicken Salad
- Marinate the chicken at least 30 minutes; longer (up to a few hours) deepens the flavor. Avoid marinating too long if the marinade has a lot of acid, which can alter texture.
- Use the freshest vegetables you can find—crisp lettuce and ripe tomatoes make a noticeable difference.
- Give the chicken time to sear properly for those golden grill marks and a flavorful crust; a hot pan is key.
- Make extra dressing and store it in a sealed jar in the fridge for up to one week. It’s excellent on other salads and as a quick marinade for more chicken or fish.
Recipe FAQs
Romaine or cos lettuce provides a satisfying crunch. Mixed greens or baby spinach work if you prefer a softer texture.
If you don’t like feta, try crumbled goat cheese or a light sprinkle of shaved Parmesan for a different character.
Stored in a sealed jar, the dressing will keep for up to one week. Shake well before using.
Watch Greek Chicken Avocado Salad Being Made
Loaded Greek Chicken Avocado Salad
Ingredients
- 2 skinless boneless chicken breasts, large, halved to make four fillets
Dressing / Marinade:
- 1/4 cup olive oil
- 1/4 cup lemon juice (juice of 1 lemon)
- 1 tablespoon red wine vinegar
- 2 teaspoons garlic, minced (or 2 large garlic cloves, minced)
- 2 tablespoons dried oregano
- 1 teaspoon salt
- 1 teaspoon cracked pepper
For the Salad:
- 4 cups romaine lettuce leaves, washed and shredded
- 2 Lebanese cucumbers, large, halved lengthwise and sliced
- 2 vine-ripened tomatoes, cut into small wedges
- 1/2 green pepper (capsicum), deseeded and sliced
- 1/2 red onion, thinly sliced
- 7 oz feta cheese, fresh, cubed
- 1/2 cup pitted Kalamata olives, halved lengthwise
- 1 avocado, sliced
Instructions
- Whisk together all dressing/marinade ingredients in a large shallow dish. Pour out 1/2 cup and refrigerate for use as the salad dressing.
- Add the chicken to the remaining marinade, turning to coat. Cover and marinate for 30 minutes in the refrigerator.
- While the chicken is marinating, prepare the salad ingredients (except the avocado) in a large bowl and mix.
- Heat a grill pan or cast-iron skillet over medium-high heat. Remove chicken from the marinade and add it to the pan with any remaining marinade. Grill until golden and cooked through, about 5–6 minutes each side.
- Remove chicken from the pan and rest for 5 minutes. Slice and arrange over the salad. Add sliced avocado, drizzle with the reserved dressing, and serve immediately.
Notes
For extra creaminess, serve with a drizzle of tzatziki or a dollop on the side. The dressing keeps well for up to a week in the fridge when stored in a sealed jar.
Nutrition
Calories: 484 kcal | Carbohydrates: 22 g | Protein: 23 g | Fat: 36 g | Fiber: 8 g
Nutrition information is an approximation and should be used as a guide only.