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Looking for a fresh and satisfying meal that’s bursting with Mediterranean flavor? This grilled chicken Greek salad is the perfect combination of crisp veggies, juicy marinated chicken, and a tangy homemade dressing.
It’s light yet hearty, making it ideal for lunch, dinner, or meal prep. Packed with protein and vibrant ingredients like cherry tomatoes, cucumbers, feta, and kalamata olives, this salad delivers bold flavor in every bite.
Whether you’re firing up the grill or using a stovetop grill pan, this easy, healthy recipe is sure to become a staple in your summer rotation!
I hope you’ll check out our Greek pasta salad, grilled Greek chicken, Greek rice, and Greek pasta next.
BEFORE YOU START
→Marinate Overnight If Possible: The longer marinating time (up to 12 hours) helps infuse deep flavor and tenderizes the meat.
→Flavor Boost: For extra flavor, grill the tomatoes or red onion slices briefly with the chicken.
FREQUENTLY ASKED QUESTIONS
- How Far Ahead Can I marinate the chicken? You can marinate for as little as 30 minutes or up to 24 hours. The longer it sits, the more flavor it develops.
- What If I Don’t Have A Grill? You can use a grill pan, cast iron skillet, or bake the chicken in the oven at 400°F for 20–25 minutes.
- Can I use store-bought dressing? Yes, but homemade dressing adds the freshest flavor and can be adjusted to your taste.
- Can This Be Made Dairy-Free? Yes. Just skip the feta or use a plant-based alternative.
- Is This Salad Good For Meal Prep? Absolutely. Store the components separately and assemble just before eating to keep everything fresh and crisp.
GRILLED CHICKEN GREEK SALAD INGREDIENTS
- Chicken: My favorite chicken for this recipe is boneless, skinless thighs, which are juicy and flavorful; however, breasts also work well. Just avoid overcooking and aim for an internal temperature of 165°F. If using breasts, lightly pound to an even thickness to ensure uniform cooking.
- Oil: I like olive oil for this recipe. If you’d like to use a different oil, use any neutral-flavored oil.
- Lemon: I use fresh lemon juice. Its flavor is so much better than the imitation stuff in the plastic lemon.
- Garlic: Please use fresh garlic. Skip the stuff that comes preminced in a jar. It’s suspended and preserved in a weird-tasting liquid. YUCK!
- Smoked Paprika: Smoked paprika is a fabulous addition to this recipe. It adds a mildly sweet, smoky, and earthy flavor to chicken. If you only have regular paprika, it will work, but it won’t bring the smoky flavor.
- Cucumbers + Onions (optional): Lightly salt and rest in a colander for 10–15 minutes to draw out excess moisture and mellow the onions’ sharp bite.
- Veggies: Crisp, cold greens and vegetables make the salad extra refreshing, especially against warm grilled chicken. Feel free to adjust the greens based on what you have. Romaine adds crunch, but arugula or spring mix offers a softer texture.
- Feta: Choose block feta in brine and crumble it yourself for the best texture and taste.
TIPS
- Serving: The salad can be served warm or chilled, making it great for meal prep or gatherings.
- Let the chicken rest: After grilling, allow the chicken to rest for 5 minutes. This lets juices redistribute, resulting in moist slices.
- Garnish right before serving: A sprinkle of fresh dill or parsley adds a bright herbal note that lifts the whole dish.
- Serve with warm pita or flatbread: A side of warm bread rounds out the meal beautifully.
- Add-Ins To Consider: Roasted red peppers, pepperoncini, or a handful of cooked quinoa can enhance flavor and heartiness.
SERVING RECOMMENDATIONS
This Greek salad with grilled chicken is also great served with a side of pasta! Try my creamy lemon chicken pasta, cacio e pepe, lemon garlic pasta, or seriously fabulous roasted tomato sauce tossed with pasta.
My family always requires a side of bread. We love this paired with irresistibly delicious garlic bread, beer bread, cheddar biscuits, Cathead biscuits, homemade crescent rolls, or practically no-knead bread!
HOW TO MAKE GRILLED CHICKEN GREEK SALAD
STORING + FREEZING + MAKE-AHEAD
- How To Store: For best texture, store the salad ingredients, grilled chicken, and dressing in separate airtight containers.
- Grilled Chicken: Store in the fridge for up to 4 days.
- Dressing: Keeps well for up to 1 week. Shake or stir before using.
- Vegetables: Store chopped veggies (except lettuce) for up to 3 days. Keep greens separate and dry to avoid wilting.
- Can You Freeze This? Green salads don’t freeze. The chicken, however, can be cooked, cooled completely, and then frozen.
- Make-Ahead Tips: This salad is easy to prepare ahead of time. Marinate the chicken the night before for maximum flavor, and make the dressing in advance so the flavors meld.
- Food Safety: For more information on food safety, please visit these links for chicken and salad.
MORE GREEK-INSPIRED RECIPES TO TRY
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Grilled Chicken Greek Salad
This Grilled Chicken Greek Salad is fresh, flavorful, + easy! Loaded with crisp veggies, juicy marinated chicken, + a zesty homemade dressing.
Servings: 4 servings
Ingredients
For the Chicken Marinade
- 1 pound boneless skinless chicken thighs or breasts
- 1/4 cup olive oil
- 2 tablespoons lemon juice freshly squeezed
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon fine sea salt
- Black pepper to taste
For the Salad
- 1 1/2 cups cherry tomatoes halved
- 1 cup chopped cucumber 1-2 mini cucumbers
- 1/4 cup thinly sliced red onion
- 1/2 cup kalamata olives
- 1/2 cup crumbled or cubed feta cheese
- 4–5 cups Romaine lettuce or mixed greens
- 1 tablespoon chopped fresh dill or parsley optional
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 3/4 teaspoon fine sea salt
- Black pepper to taste
Instructions
Marinate the Chicken
- In a bowl (or marinade bag), whisk together olive oil (1/4 cup), lemon juice (2 tablespoons), garlic (2 cloves), oregano (1 teaspoon), cumin (1/2 teaspoon), paprika (1/2 teaspoon), salt (3/4 teaspoon), and pepper. Add chicken (1 pound) and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight. (If making this the same day and you haven’t already prepped the salad ingredients, this is the perfect time to do so.)
Make the Dressing
- Whisk together all dressing ingredients in a bowl or shake in a jar until well combined. Taste and adjust seasoning. (Can be made ahead and refrigerated)
Grill the Chicken
- Preheat a grill or grill pan over medium-high heat. Grill chicken for 5–7 minutes per side or until cooked through (internal temp 165°F (74ºC)). Let rest for 5 minutes before slicing.
Assemble the Salad
- In a large bowl or on a platter, combine greens (4–5 cups), tomatoes (1 1/2 cups), cucumber (1 cup), red onion (1/4 cup), olives (1/2 cup), dill or parsley (1 tablespoon), and feta (1/2 cup). Top with sliced grilled chicken. Drizzle with dressing and garnish with herbs if using.
Fans Also Made:
Notes
- Serving: The salad can be served warm or chilled, making it great for meal prep or gatherings.
- Let the chicken rest: After grilling, allow the chicken to rest for 5 minutes. This lets juices redistribute, resulting in moist slices.
- Garnish right before serving: A sprinkle of fresh dill or parsley adds a bright herbal note that lifts the whole dish.
- Serve with warm pita or flatbread: A side of warm bread rounds out the meal beautifully.
- Add-Ins To Consider: Roasted red peppers, pepperoncini, or a handful of cooked quinoa can enhance flavor and heartiness.
Nutrition
Serving: 1serving | Calories: 451kcal | Carbohydrates: 9g | Protein: 29g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 89mg | Sodium: 1494mg | Potassium: 773mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4718IU | Vitamin C: 21mg | Calcium: 155mg | Iron: 2mg
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