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Greek Chicken Salad is another meal in a bowl that never disappoints. It’s bursting with Mediterranean flavors and packed with juicy grilled chicken, creamy avocado, and all the bright ingredients you’d expect from a classic greek salad, only better.
This greek salad with chicken has become one of our favorites for a reason. If you remember my Greek Lemon Garlic Chicken Salad from last year, this is just like that one, only without the flatbreads and Tzatziki, making it a lighter, healthy greek chicken salad you’ll want to make again and again.
What Makes This Recipe So Good
There’s something so satisfying about a Greek Chicken Salad that’s both hearty and fresh. The juicy marinated chicken pairs perfectly with crisp cucumbers, ripe tomatoes, creamy avocado, and salty feta. Every bite gives you that perfect balance of tang, crunch, and creaminess that makes it feel like sunshine on a plate.
This healthy greek chicken salad is also one of those easy recipes that work for anything, whether it’s lunch, dinner, or meal prep. It’s got all the Mediterranean goodness of a classic greek salad with chicken, made even better with a simple homemade dressing that doubles as the marinade.
What Goes Into Greek Chicken Salad
Simple, fresh, and full of Mediterranean flavor, this Greek Chicken Salad comes together with just a handful of everyday ingredients. The same easy dressing doubles as a marinade for perfectly juicy chicken.
- Chicken Breasts: Lean, tender, and perfect for soaking up the tangy Greek dressing. Halving them creates thinner fillets that cook quickly and evenly.
- Olive Oil and Lemon Juice: This classic Mediterranean duo forms the base of the dressing, giving the salad a rich, zesty flavor that ties everything together.
- Feta Cheese: Salty, creamy feta adds a delicious contrast to the freshness of the vegetables and the warmth of the grilled chicken.
- Kalamata Olives: Deep, briny, and flavorful, these olives bring a true Greek touch to the salad and balance the lemony notes perfectly.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Greek Chicken Salad
- Make the Marinade: Whisk together all the marinade and dressing ingredients in a large, shallow dish until well combined.
- Set Aside the Dressing: Pour out about ½ cup of the mixture and refrigerate it to use later as the salad dressing.
- Marinate the Chicken: Add the chicken fillets to the remaining marinade, coating them evenly. Cover and let them marinate for about 30 minutes.
- Prepare the Salad Base: While the chicken marinates, combine the lettuce, cucumbers, tomatoes, peppers, red onion, feta, and olives in a large bowl.
- Preheat the Pan: Heat a grill pan or cast iron skillet over medium-high heat until hot and lightly greased.
- Cook: Add the chicken to the pan along with any leftover marinade. Grill for about 5–6 minutes per side, until golden and cooked.
- Rest and Slice: Transfer the chicken to a plate and let it rest for about 5 minutes before slicing it thickly.
- Assemble and Serve: Arrange the chicken and avocado over the salad, drizzle with the dressing, and toss gently before serving.
Pair your Greek Chicken Salad with something that keeps those bright Mediterranean flavors going. Try it alongside a warm slice of Garlic Cheese Bread, perfect for soaking up that zesty dressing. The contrast of crunchy lettuce with buttery, cheesy bread is just irresistible.
If you’re craving something heartier, a side of Crispy Greek Lemon Smashed Potatoes hits the spot with its herby crisp edges and lemony kick. Or for a lighter touch, Grilled Bruschetta Portobello Mushrooms make an elegant side, adding a smoky flavor that pairs beautifully with the tangy feta and olives.
Tips For Making Greek Chicken Salad
- Let the chicken marinate a little longer if you can. The flavors really soak in and make every bite extra delicious.
- Fresh veggies make all the difference here, so go for the crispest lettuce, juiciest tomatoes, and ripest avocado you can find.
- Don’t rush the sear. Those golden grill marks add so much smoky flavor and make the chicken look amazing too.
- I always make a little extra dressing because it’s just that good. It keeps well in the fridge and works on almost any salad.
Recipe FAQ’s
Romaine or cos lettuce gives the salad the perfect crunch, but you can also use mixed greens or baby spinach if that’s what you have.
If feta isn’t your favorite, try goat cheese or even a sprinkle of parmesan for a lighter option.
Stored in a sealed jar, the dressing will stay fresh for up to one week. Just give it a good shake before using it again.
WATCH Greek Chicken Avocado Salad BEING MADE RIGHT HERE!
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 or cos lettuce, washed and shredded
- 2 Lebanese cucumbers large, halved lengthways and sliced
- 2 vine ripened tomatoes cut into small wedges
- 1/2 green pepper (or capsicum), deseeded and sliced
- 1/2 red onion sliced thinly
- 7 oz feta cheese fresh, cubed
- 1/2 cup pitted Kalamata olives halved lengthways
- 1 avocado sliced
Instructions
- Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out 1/2 cup to use as the dressing; reserve in the refrigerator for later to use as the dressing.
- Add the chicken to the marinade in the shallow dish and evenly coat; cover and allow to marinade for 30 minutes.
- While chicken is marinading, prepare all of the salad ingredients (except for the avocado) in a large bowl and mix.
- Heat a large grill pan or cast iron skillet over medium-high heat. Remove the chicken from the marinade and add to the pan along with any marinade left over in the bowl. Grill or sear until the chicken is golden on the outside and cooked through, (about 5-6 minutes each side).
- Remove chicken from the pan and allow to rest for 5 minutes. Slice thickly and arrange over salad. Slice avocados and arrange on salad. Drizzle with the reserved UNTOUCHED dressing, and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I can’t wait to make this. Thank you chef
Hi, Has anyone tried this with shrimps? I have made this a few times with chicken and everyone really loved it, including kids. I want to make it for a bunch of friends, but one of them is very picky and eats only lamb and seafood…
Love this salad! My husband said this is his favorite of any salad I have ever made. The dressing is simple and delicious!
Are you sure about the amounts for the dressing? I barely get more than 1/2 c total which leaves very little for the marinade?
You are welcome to double the marinade/dressing to cover more. That is not a problem at all.
Same here, dressing only made a half cup.
Made it tonight.. but use steak!! It was wonderful! Love all the flavor’s! Will make this one again.
Great tip! A steak sounds good right now;)!
This is a keeper. The dressing was really good. my avocado wasn’t ripe enough, so I didn’t add it. Just as well I don’t think of avocados as Greek, though I do love them. In place I added beets