Greek Salad with Chicken (Print Version)

Mediterranean salad combining juicy tomatoes, crisp cucumbers, feta, olives, and grilled chicken with olive oil dressing.

# Ingredient List:

→ 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 clove garlic, 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 Kalamata olives, pitted
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

# Recipe Steps:

01 - Whisk olive oil, lemon juice, dried 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. Grill chicken 6 to 7 minutes per side until cooked through and juices run clear. Let rest 5 minutes, then slice into strips.
03 - Combine tomato wedges, cucumber half-moons, sliced red onion, Kalamata olives, and feta cheese in a large salad bowl.
04 - Whisk extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper together until blended.
05 - Pour dressing over salad ingredients and toss gently to combine evenly.
06 - Top the dressed salad with grilled chicken strips and garnish with chopped fresh parsley if desired. Serve immediately with extra dressing on the side.

# Expert Suggestions:

01 -
  • It comes together in under 35 minutes but tastes like you've been cooking all afternoon.
  • The grilled chicken keeps it hearty enough for lunch or dinner without feeling heavy.
  • Everything is fresh, bright, and naturally gluten-free—no substitutions needed.
02 -
  • Don't skip resting the chicken—I learned this the hard way when I sliced into it immediately and watched all the juices spill out onto the cutting board instead of staying in the meat.
  • Make the dressing and toss it just before serving, not hours ahead, or the vegetables will weep and dilute everything.
03 -
  • Buy the best feta and olives you can find; they're the stars when the chicken is gone, so they deserve to be good.
  • If you're grilling during cooler months or don't have access to a grill, a cast-iron skillet on the stovetop works just as well and gives you almost the same crust.
Go Back