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A bowl filled with a colorful Greek Chicken salad, including greens, sliced red bell peppers, cucumbers, olives, capers, and crumbled feta cheese. Tender chicken slices are mixed in, and a creamy dressing is drizzled on top. A fork rests on the side of the bowl.
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5 from 1 vote

Greek Chicken Salad

Tender, yogurt-marinated chicken tossed with crisp veggies and briny add-ins – a satisfying, Mediterranean-inspired meal that always feels like a treat.
Prep Time15 minutes
Cook Time20 minutes
Marinating Time30 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: gluten free, summer
Servings: 6 people
Author: Marissa Stevens

Ingredients

For the Marinade / Dressing

  • 1 1/2 cups plain Greek yogurt
  • 2 tablespoons extra virgin olive oil plus more for brushing baking dish
  • 2 tablespoons fresh lemon juice from about 1 small lemon
  • 1 clove garlic minced
  • 1 tablespoon dried oregano
  • 1/2 teaspoon fine sea salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper plus more to taste

For the Chicken

  • 2 pounds boneless skinless chicken breasts of similar size

Salad Ingredients

  • 1 large head romaine lettuce coarsely chopped
  • 4 large plum tomatoes diced
  • 2 medium cucumbers diced (peeled if necessary)
  • 1 large red bell pepper thinly sliced
  • 1 cup pitted kalamata olives halved
  • 2 tablespoons capers rinsed and drained
  • 4 ounces crumbled feta cheese or more
  • chopped fresh parsley for garnish, optional

Instructions

  • In a medium bowl, whisk together yogurt, olive oil, lemon juice, garlic, oregano, salt and pepper; taste and adjust for seasoning as desired.
  • To marinate the chicken, scoop ½ cup of yogurt mixture into a medium bowl. Add chicken and stir to coat; cover and refrigerate for at least 30 minutes and up to 3 hours.
  • Cover and refrigerate remaining yogurt mixture to use as salad dressing.

Bake the Chicken

  • When you're ready to bake the chicken, preheat oven to 425˚F.
  • Brush a 9x13-inch baking dish with olive oil or coat with cooking spray.
  • Shake any excess marinade off of chicken and arrange in a single layer in prepared baking dish, leaving a little space between each one. Bake in preheated oven for 15 to 20 minutes, until the internal temperature reaches 155-160℉. Transfer chicken to cutting board and let rest 5 minutes (internal temperature should reach at least 165℉). Thinly slice chicken.

Assemble the Salad

  • Divide lettuce between 6 individual serving bowls. Top each bowl evenly with tomatoes, cucumbers, bell pepper, olives, capers, feta and sliced chicken. Drizzle remaining yogurt mixture evenly over each bowl and garnish with chopped parsley if desired; serve.

Notes

  • You can also serve this on a large platter instead of dividing among bowls.

Nutrition

Calories: 355kcal | Carbohydrates: 10g | Protein: 41g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 1033mg | Potassium: 930mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1889IU | Vitamin C: 47mg | Calcium: 201mg | Iron: 2mg

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