Greek Chicken Salad

Some days, life feels like a balancing act, and the last thing you need is a complicated, time-consuming recipe. That’s where this Greek Chicken Salad comes in. With tender, flavorful chicken and a colorful array of fresh vegetables, it’s perfect for those days when you need a meal that’s quick, nutritious, and satisfying.

The key to this recipe’s simplicity lies in the Greek yogurt marinade, which doubles as a tangy, creamy dressing. In just 30 minutes, the yogurt works its magic on the chicken, for a succulent result every time. And when it’s time to assemble the salad, you’ll appreciate how easily it all comes together. It’s the kind of dish that looks and tastes impressive, but secretly couldn’t be easier to make.

Ingredients for Greek Chicken Salad

• Greek Yogurt: I always reach for plain, whole-milk Greek yogurt. It’s thick, creamy, and has just the right amount of tang. Plus, it’s a protein powerhouse, which makes this salad feel extra satisfying.
• Olive Oil: A good, extra-virgin olive oil is key here. It adds richness and depth to the marinade. I like to use a fruity, slightly peppery one for an extra flavor boost.
• Lemon Juice: Fresh is best, no question. I usually grab a couple of lemons and give them a firm roll on the countertop before juicing – it helps release more juice.
• Garlic: Is there anything better than the aroma of fresh garlic? I always use a whole clove and mince it myself. The pre-minced stuff just doesn’t compare in flavor.
• Dried Oregano: I love the earthy, slightly sweet flavor of oregano in this marinade. Give your jar a quick sniff before using it – if the aroma is faint, it might be time for a fresh one.
• Boneless, Skinless Chicken Breasts: Look for breasts that are plump and have a pale pink color. If they look gray or dull, they might not be as fresh. I try to choose pieces that are similar in size, so they cook evenly.
• Romaine Lettuce: Crisp, refreshing romaine is my go-to for this salad. I like to buy whole heads and chop them myself – it stays fresher that way. Look for leaves that are bright green and perky, without any wilted or brown edges.
• Plum Tomatoes: These little gems are ideal for salads because they’re not too watery. Choose tomatoes that are deep red, firm, and smooth. Give them a gentle squeeze – they should have a slight give, but not be mushy.
• Cucumbers: I love the cool crunch of cucumber in this salad. Persian or English cucumbers work well because they have fewer seeds and thinner skin. If you can only find regular cucumbers, just peel them first.
• Red Bell Pepper: A pop of red bell pepper adds such a nice sweetness and crunch. Look for peppers that are firm, shiny, and have a deep, vibrant color. Avoid any with soft spots or wrinkled skin.
• Kalamata Olives: These briny, meaty olives are a staple in Greek cooking. You can usually find them in the olive bar at your grocery store. 
• Capers: I love the tangy, slightly salty bite of capers. They come packed in brine or salt, so be sure to drain them well (rinse if packed in salt) before adding them to your salad. 
• Feta Cheese: Tangy, crumbly feta is the perfect finishing touch for this salad. I prefer blocks of feta packed in brine – they tend to be more moist and flavorful than the pre-crumbled kind.
• Parsley: Optional, for an extra pop of color. I recommend flat leaf, Italian parsley.

Recipe Options:

• Don’t be afraid to swap in different vegetables based on what’s in season or what you have on hand. Thinly sliced red onion, marinated artichokes, or even roasted bell peppers would all be delicious additions.
• If you’re not a fan of kalamata olives, swap them out for your favorite variety or even chopped green olives for a milder flavor.
• Feel free to swap in grape or cherry tomatoes as I often do.
• To make this salad even more substantial, try adding chickpeas or some cooked and cooled quinoa.

How to Store

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate and add it just before serving to prevent the vegetables from getting soggy. If you have any leftover chicken, you can store it in a separate container in the fridge for up to 4 days.

Whether you’re looking for a quick weeknight dinner, a lunch to take to work, or even a dish to share with friends or family, this Greek Chicken Salad has you covered!  

How to Make Greek Chicken Salad

Start by whisking together the yogurt, olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Save half of the mixture as dressing and toss the chicken with the remaining half. Cover and refrigerate the separate bowl of dressing and the chicken in the marinade for 30 minutes to 3 hours.

Preheat your oven to 425°F and place the chicken in an oiled baking dish. Bake for 15-20 minutes or until cooked through, then let it rest before slicing. While the chicken cooks, chop the lettuce, tomatoes, cucumbers, and bell pepper, and combine them in a large bowl with the olives and capers. Drizzle with the reserved yogurt dressing and toss to coat. Serve salads top with sliced chicken and crumbled feta.