Fresh and filling, Greek chicken salad is made with tender chicken, crunchy veggies and homemade Greek dressing. It’s easy to make and one of my go-to recipes full of bold flavors!
More Mediterranean inspired recipes you’ll love include Greek chicken kabobs, Greek sheet pan chicken and Greek chicken meatballs!
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Why I Love This Recipe
- Easy to make. In 5 minutes this Greek salad with chicken can be tossed together and ready to eat! You can easily meal prep some of it to make it even simpler.
- Light and flavorful. The Greek seasoning boosts the flavor of the grilled chicken and the Greek salad dressing gives us all the signature zesty tangy flavors we love!
Ingredients
Tips and Variations
- Chicken. I love to make grilled chicken using my Greek marinade but any leftover chicken works, too!
- Whisk dressing before serving. It tends to naturally separate. Drizzling the oil slowly while whisking helps to emulsify the oil with the vinegar.
- Add extra tang. Mix in 1 teaspoon of Dijon mustard to your dressing for an extra kick.
- Make it creamy. A couple of Tablespoons of Greek yogurt is the perfect way to turn it into a creamy dressing.
- Extra herbs. Fresh herbs like dill or basil would be a great addition.
- No fresh garlic? No problem, just use garlic powder instead.
- Lemony flavor. For a more lemony flavor in your salad, use the lemon zest along with the juice for a bit of extra citrus flavor.
- Add-ins: Pepperoncini, bell peppers, artichokes, chickpeas or sliced avocado could all be added to make this the best Greek chicken salad.
How to Make Greek Chicken Salad
- Assemble the salad. Grab a large mixing bowl, or 4 separate salad bowls, and add in your lettuce. Fill it with enough so that the bowl looks nice and full, but not overflowing.
- Make and pour the dressing. Add all the dressing ingredients, except the oil, to a medium bowl or a mason jar with a lid. Whisk or shake everything together. Slowly add the olive oil to combine, whisking along the way. Adjust seasoning to taste.
- Add toppings and toss. Pour the dressing over the Greek salad with chicken and toss everything to combine. Garnish with parsley, salt, and pepper, and enjoy!
Make Ahead and Storing
- Make ahead: First, prep your ingredients and keep them separate a few days ahead of time. You can also assemble the veggies and keep them in a container beforehand and just add the olives, feta, and dressing before serving.
- Storing: After dressing the Greek salad with chicken, it is best to eat it immediately. Keep any remaining dressing in an airtight container for up to 7 days. Always give it a shake before pouring.
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Greek Chicken Salad
Fresh and filling, Greek chicken salad is made with tender chicken, crunchy veggies and homemade Greek dressing. It's easy to make and one of my go-to recipes full of bold flavors!
Ingredients
Salad
- 8 cups chopped romaine lettuce
- 16 ounces cooked chicken breast , see note
- 1-2 cups cherry tomatoes , sliced in half
- 1 English cucumber , sliced
- ½ red onion , thinly sliced
- ½ cup kalamata olives , pitted
- ¼ cup feta cheese , plus more if desired
Greek Dressing
- 3 Tablespoons red wine vinegar , or balsamic vinegar
- 1 lemon , juiced
- 1 clove garlic , minced
- ½ teaspoon dried oregano
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup olive oil
Topping
- Chopped fresh parsley
- Flake sea salt
- Freshly ground black pepper
Instructions
Salad
- Divide the lettuce among 4 salad bowls or 1 large serving bowl.
- Top with chicken, tomatoes, cucumber, onions, olives, and feta cheese.
Greek Dressing
- In a small bowl or mason jar, whisk or shake the vinegar, lemon, garlic, oregano, salt, and pepper until combined.
- While continuing to whisk, slowly drizzle in the olive oil to help emulsify the dressing. Whisk until combined. Taste and adjust seasoning, if needed.
Topping
- Pour the dressing over the top of the salad and toss until combined. Top with fresh parsley and salt and pepper, if desired.
Notes
Chicken: For this recipe I use marinated Greek Chicken. You could also use rotisserie chicken to make it easier.
Dressing: It is natural for the dressing to separate but slowly drizzling in the olive oil while whisking helps emulsify the olive oil with the vinegar. Whisk again right before serving. If you like Dijon mustard, feel free to mix in 1 teaspoon. I love to add it in on occasion.
Storing: Store salad and dressing ingredients separate. The dressing will keep in the fridge for up to 7 days if stored in an airtight container.
Nutrition
Calories: 407kcal | Carbohydrates: 13g | Protein: 39g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 105mg | Sodium: 760mg | Potassium: 797mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8589IU | Vitamin C: 30mg | Calcium: 136mg | Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, 30 Minute Meals, Chicken, Chicken, Dinner, Gluten-Free, Mediterranean, Nut-Free, Salads
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Delicious! Light but filling. I like toasted pita bread on the side.
Sounds delicious!
The dressing for this salad is SO good! We love how easy and fresh it is to make. The perfect lunch!
I’m so happy to hear you loved it!