This easy Greek chicken salad is the most lovely, bright and crunchy entree. Made with tender marinated chicken thighs and a homemade Greek dressing, every bite of this dish will leave you coming back for more!
Greek Chicken Salad Recipe
Years ago I used to work right next door to a fabulous Greek restaurant called Mykonos. And after every shift, whether it ended at 11 AM or 11 PM, I’d pop over there for my favorite thing on the menu: Greek Salad Chicken Salad.
It was such a great salad, piled high with tender pieces of chicken, crunchy fresh vegetables, and feta cheese. Topped with a delicious lemon vinaigrette and a side of hummus, I’m telling you,it was absolutely fantastic! Truly the furthest thing possible from a boring salad, and it became one of my favorite ways to eat a salad.
So when I recreated that Greek chicken salad recipe at home and took my first bite, it was like I was transported right back to New York. I felt like I was sitting in the restaurant I loved, eating that delicious greek chicken salad that I loved so very much.
I tried my best to get my Greek salad exactly the way they made it. Marinated juicy chicken thighs, crisp cucumbers and diced red onion, feta cheese, avocado, tangy kalamata olives, hummus, and more.
And I have to say, I did a pretty great job (*gives self a pat on the back*). This traditional Greek salad is oh so satisfying, and has all the Mediterranean flavors you know and love. It’s great for a simple weeknight dinner, a hearty weekly meal prep, or a fabulous dinner party dish when hosting friends.
Why You’ll Love this Recipe
- This Greek salad is full of healthy fats, vitamins, and nutrients that are essential to a healthy diet. However, healthy eating doesn’t have to be flavorless and this incredible salad is proof of that!
- Greek chicken salad is perfect for meal prep! Grab meal prep container with divided section and then you can have all of your salad ingredients in one spot.
- Making all of the part of a salad from scratch will help you ensure it is following any dietary or allergy restrictions.
Get your grocery list ready! The ingredients in this recipe are fairly simple and straightforward, so you should be able to find them at most grocery stores. Here’s what you’ll need to make this chicken greek salad at home:
Marinade and Dressing Ingredients
- boneless skinless chicken thighs
- olive oil
- dried dill
- dried oregano
- garlic powder
- black pepper
Greek Chicken Salad Ingredients and Toppings
- romaine lettuce
- fresh tomatoes
- red onion
- feta cheese
- optional garnish
- fresh dill
- lemon slices
- fresh herbs
Substitutions and Variations
Chicken thighs have more flavor than boneless skinless chicken breasts, but you can substitute chicken breasts if that’s what you prefer. Or, go an entirely different direction and make this grilled chicken instead.
If you don’t want to dump each single herb into the marinade, you can use my homemade Greek aeasoning blend instead!
Use any mix of lettuce that you want. Romaine lettuce can be swapped out for mixed greens, spinach, or whatever crispy bed of lettuce you’d like to build your salad on.
If you are not strictly Whole30, add homemade croutons too!
How to Make Greek Chicken Salad
Marinating chicken is a must, so don’t skip this step! Marinating adds flavor and tenderizes the meat, which is what really takes this dish to the next level.
Dice the chicken into bite sized pieces, then pat them dry with a few papers towels.
Add chicken, olive oil, lemon juice, and herbs to a large mixing bowl then toss until chicken is evenly coated. Marinate the chicken for at least 30 minutes, but you can marinate it in the fridge for up to 24 hours.
While the chicken marinates, prep the rest of the salad ingredients.
To make the homemade Greek dressing, mix together olive oil, lemon juice, and all of the herbs in a small bowl or mason jar. Whisk together or shake until everything is throughly combined. Set it aside for later.
Then, throughly wash the lettuce and dry it well. Chop the lettuce with a sharp knife on a cutting board, and thinly slice the red onion too. Dice the cherry tomatoes and the crisp cucumbers.
By the time you’re done with the toppings, the chicken should be ready to cook.
To cook the chicken, heat the oil in a large skillet over medium-high heat. Then add in the pieces of marinated chicken. Turn the chicken as it cooks so that it is browned evenly on each side.
Transfer the cooked chicken to a bowl once it reaches an internal temperature of 165° Fahrenheit. Use a meat thermometer to check the temp.
Assemble the salad, starting with a fresh bed of greens. Then add chicken, all of the toppings, and drizzle the olive oil dressing over the top. For extra tasty flavor, sprinkle fresh dill and parsley on the salad, along with thinly sliced lemon or a bit of lemon zest.
Serve immediately and enjoy!
How to Store Greek Chicken Salad
It’s important to store this healthy chicken salad without dressing on it, otherwise the lettuce can get really soggy. Transfer leftover classic greek salad to an airtight container and store in the refrigerator for 3-4 days. Store chicken separately from the lettuce and toppings. Stored in an airtight container in the fridge, leftover chicken will last for about 4 days.
Store the Greek salad dressing in a covered container in the refrigerator and use it within 2 weeks. Just give it a good shake before using. It’s versatile, and can be used to marinate chicken or to dress your favorite mediterranean inspired or greek salad.
If you are storing this east greek chicken salad in meal prep containers, prep all of the salad ingredients except the avocado and hummus. Store the meal prep bowls in the fridge for 3-4 days and add dressing an other toppings whenever you’re ready to eat!
What to Serve with Greek Chicken Salad
Greek salad goes beautifully with lots of sides!
Pita bread, pita chips, tzatziki, orzo salad, and mediterranean bean salad are all wonderful choices to serve with Greek salad. A warm slice of cheesy garlic bread or a few crunchy crostini would be a great side too. Serve a spoonful of cannellini bean salad on top of your greek chicken salad, or as a side.
Tips for Success
- Try to avoid overcrowding the skillet when cooking the chicken. Otherwise, you won’t get the beautiful caramelization on piece of juicy marinated chicken. Instead, cook the chicken in two or even three batches, depending on the size of your skillet.
- Since we have a few olive lovers and a few olive haters in our family, I leave the olives in a small mason jar and serve it alongside the salad. That way everybody gets to make a choice about olives, and nobody’s mad about it!
- Make things easy when washing and drying the salad by using a salad spinner. And don’t forget to use cold water when washing the lettuce so that it stay nice and crispy.
Yes! All the vegetables in this recipe are low in carbs, and the chicken is high in protein. The feta and salad dressing are good sources of healthy fats. Each serving contains approximately 7 net carbs.
This salad recipe is not Whole30 compatible as written, because it contains feta cheese (dairy) and hummus (made with legumes). If you’d like to make this salad Whole30 compatible, omit the feta cheese and use a Whole30 compatible hummus.
More Delicious Recipes
- Greek Salad with Shrimp
- Grilled Chicken Breast Salad
- Mediterranean Lamb Meatballs
- Greek Yogurt Marinated Chicken
Well, it looks like it’s time to get cooking! If you make this dish, I’d love to hear about it! Leave a comment below or tag me on Instagram @cookathomemom.
Greek Chicken Salad
Marinated Greek Chicken
- 2 lb. chicken thighs boneless & skinless
- 3 Tablespoons olive oil
- 1.5 Tablespoons lemon juice
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 large head romaine lettuce, or about 6 cups mixed greens or spinach
- 1/2 cup feta cheese diced
- 1/4 small red onion
- 1/2 cup olives
- 1 cucumber
- 1 cup cherry tomatoes
- 1 avocado
- 1/2 cup hummus
- 1 teaspoon fresh parsley, optional, for garnish
- 1 teaspoon fresh dill, optional, for garnish
- 1 sliced lemon, optional, for garnish
Lemon Salad Dressing
- 1/4 cup olive oil
- 2 Tablespoons lemon juice
- 1/8 teaspoon dried dill
- 1/8 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Marinate the Chicken
- Dice the chicken thighs into 1 inch pieces. Pat the chicken with a few paper towels or napkins to dry them. Transfer the chicken to a large bowl.
- Mix the chicken with the oil, lemon juice, garlic powder, dill, oregano, salt and pepper until all pieces of chicken are evenly coated. Cover and set aside to marinate at least 30 minutes, or up to 18 hours in the refrigerator.
Prepare the Salad Ingredients
- Meanwhile, wash and chop the lettuce, dice the tomatoes, cucumbers, and feta cheese, slice the red onion. To prevent browning, wait until just before serving to dice the avocado.
- In a bowl or jar, whisk together all the salad dressing ingredients. Season to taste with salt and pepper.
Cook the Chicken
- In a large skillet, heat the oil over medium-high heat.
- In batches, cook the marinated chicken, turning occasionally until it's lightly browned on all sides and cooked through. Use a meat thermometer to test the internal temperature. Once it's cooked, transfer the chicken to a large bowl or plate.
Assemble & Serve
- Assemble the salad by adding the lettuce to a large serving platter, then topping the lettuce with all of the salad toppings: chicken, cucumber, tomato, onion, feta, olives, avocado, and hummus. Optional: Sprinkle with fresh herbs and garnish with slices of lemon.
- Just before serving, drizzle the salad with the dressing and toss together. Serve immediately and enjoy!
Storing Leftover Dressing: Store the salad dressing in a covered container in the refrigerator and use it within 2 weeks.