Name: Greek Salad with Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 boneless, skinless chicken breasts; 1 tablespoon olive oil (for chicken); 1/2 teaspoon salt (divided); 1/4 teaspoon black pepper (divided); 1/2 teaspoon dried oregano (divided); 4 cups romaine lettuce, chopped; 1 cup cherry tomatoes, halved; 1 medium cucumber, sliced; 1/4 small red onion, thinly sliced; 1/3 cup Kalamata olives; 1/2 cup feta cheese, crumbled; 3 tablespoons olive oil (for dressing); 1 tablespoon red wine vinegar; 1 tablespoon fresh lemon juice; 1 garlic clove, minced

I make this Greek Salad with Chicken when I want a fresh, vibrant meal that is both light and satisfying. Juicy grilled chicken pairs beautifully with crisp vegetables, briny olives, and a simple homemade dressing that ties everything together.

Why You’ll Love This Recipe

I love how this salad delivers bold Mediterranean flavors in every bite. The combination of tender chicken, crunchy cucumbers, sweet tomatoes, and creamy feta creates the perfect balance of texture and taste. I also appreciate how versatile it is, since I can serve it as a hearty lunch or a lighter dinner. Greek Salad with Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts
romaine lettuce, chopped
cherry tomatoes, halved
cucumber, sliced
red onion, thinly sliced
Kalamata olives
feta cheese, crumbled
olive oil
red wine vinegar
lemon juice
dried oregano
garlic cloves, minced
salt
black pepper

Directions

I season the chicken breasts with olive oil, salt, black pepper, and a sprinkle of dried oregano.
I grill or pan-sear the chicken over medium heat for about 5–7 minutes per side, until fully cooked and reaching an internal temperature of 165°F (74°C).
I let the chicken rest for a few minutes, then slice it into strips.
In a large bowl, I combine the chopped romaine, cherry tomatoes, cucumber, red onion, and Kalamata olives.
In a small bowl, I whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
I pour the dressing over the salad and toss gently to combine.
I top the salad with sliced chicken and crumbled feta before serving.

Servings and timing

I usually get about 4 servings from this recipe.

Preparation time: about 15 minutes
Cooking time: 12–15 minutes
Total time: approximately 30 minutes

Variations

I sometimes add bell peppers or avocado for extra flavor and texture. When I want more heartiness, I include cooked quinoa or orzo. I also enjoy marinating the chicken in the dressing for 30 minutes before cooking for deeper flavor.

storage/reheating

I store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. I keep the chicken refrigerated and add it to the salad just before serving. I do not reheat the vegetables, but I can gently warm the chicken if I prefer it slightly warm. Greek Salad with Chicken

FAQs

Can I use rotisserie chicken?

I often use rotisserie chicken when I want to save time, and it works perfectly in this salad.

What type of olives work best?

I prefer Kalamata olives because they add a rich, briny flavor that complements the other ingredients.

Can I make this salad ahead of time?

I prepare the components ahead but assemble everything just before serving to keep the vegetables crisp.

Is this salad low carb?

It is naturally lower in carbohydrates, especially if I skip adding grains like orzo.

What can I serve with this salad?

I enjoy serving it with warm pita bread or a side of hummus for a complete Mediterranean-style meal.

Conclusion

I find this Greek Salad with Chicken to be a refreshing and satisfying dish that combines fresh vegetables, tender chicken, and bold Mediterranean flavors. It is a recipe I turn to whenever I want something wholesome, colorful, and easy to prepare.