Greek Salad with Chicken (Printable)

Mediterranean blend of fresh veggies, feta, olives, and tender grilled chicken with a zesty olive oil dressing.

# What You Need:

→ Grilled Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 1 teaspoon dried oregano
05 - 1 garlic clove, minced
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper

→ Salad

08 - 3 medium ripe tomatoes, cut into wedges
09 - 1 large cucumber, sliced into half-moons
10 - 1 small red onion, thinly sliced
11 - ¾ cup pitted Kalamata olives
12 - ¾ cup feta cheese, cubed or crumbled
13 - ¼ cup fresh parsley, chopped (optional)

→ Dressing

14 - 3 tablespoons extra virgin olive oil
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon dried oregano
17 - ½ teaspoon salt
18 - ¼ teaspoon freshly ground black pepper

# Directions:

01 - Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a bowl. Add chicken breasts and marinate for at least 15 minutes.
02 - Preheat grill or grill pan over medium-high heat. Cook chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice into strips.
03 - Combine tomatoes, cucumber, red onion, Kalamata olives, and feta cheese in a large salad bowl.
04 - Whisk extra virgin olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
05 - Pour dressing over the salad ingredients and toss gently until well combined.
06 - Top the salad with sliced grilled chicken and sprinkle with fresh parsley if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, yet tastes like you've been in a Mediterranean kitchen all day.
  • The chicken stays juicy because you're grilling it hot and fast, then the cool salad around it is like a refreshing contrast on your palate.
  • Every ingredient earns its place—there's no filler, just pure flavor hitting different notes at once.
02 -
  • Don't dress the salad more than 10 minutes before serving if you're using very ripe, juicy tomatoes—they'll start breaking down and pooling liquid.
  • The chicken must rest after grilling, not because it's polite, but because that's when the fibers relax and reabsorb their juices; slice it too soon and you've got dry meat.
03 -
  • Marinate the chicken for at least 30 minutes if you have the time; the lemon and garlic do the heavy lifting while you prep everything else.
  • If feta crumbles more than cubes for you, that's fine—it actually distributes more evenly through the salad and still tastes incredible.
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