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Grilled Chicken Greek Salad on a plate
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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.
Course Chicken Dinner, Main Course
Cuisine Greek
Keyword greek chicken recipes, grilled chicken breasts, Grilled Chicken Marinade Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 12 hours
Total Time 12 hours 35 minutes
Servings 4 servings
Calories 451kcal
Author Kathleen

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
US Customary - Metric

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.

Notes

  1. Serving: The salad can be served warm or chilled, making it great for meal prep or gatherings.
  2. Let the chicken rest: After grilling, allow the chicken to rest for 5 minutes. This lets juices redistribute, resulting in moist slices.
  3. Garnish right before serving: A sprinkle of fresh dill or parsley adds a bright herbal note that lifts the whole dish.
  4. Serve with warm pita or flatbread: A side of warm bread rounds out the meal beautifully.
  5. 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