Greek chicken salad

Juicy grilled Greek chicken salad with avocado and Kalamata olives is a delicious, healthy and easy lunch or dinner recipe.

Greek chicken salad

Greek salad is a constant in our lives. I make it pretty much twice a week without fail as an easy side dish to grilled chicken, steak or pork and it makes the most delicious lunch served with toasted pita bread. I love adding grilled chicken to Greek salad as a way to add protein and make it a little more substantial which makes it perfect as an easy lunch or casual dinner. The easy Greek dressing doubles up as a marinade for the chicken and is delicious over the colorful salad.

Ingredients Needed

  • Extra-virgin olive oil.
  • Fresh lemon juice.
  • Dried oregano.
  • Fresh garlic cloves.
  • Salt and black pepper.
  • Chicken breasts. I used skinless boneless chicken breasts but boneless chicken thighs can be substituted.
  • Lettuce. Although Greek salad doesn’t traditionally contain lettuce, I like using it as a base here. Romaine lettuce, Cos lettuce or Iceberg lettuce will all work.
  • Cucumber.
  • Tomatoes. I used cherry tomatoes but any ripe tomatoes can be used.
  • Kalamata Olives.
  • Feta cheese.
  • Optional: avocado, artichokes, bell peppers, red onion.
Greek chicken salad

How to make Greek chicken salad

  1. Prepare the chicken: Place chicken breasts on a board in front of you. Place you hand flat on top of the chicken breast and carefully slice each breast in half, creating two thin cutlets. Pour half of the marinade over the chicken and allow to marinade for at least 10 minutes but up to 24 hours, covered in the fridge.
  2. Cook the chicken: Heat a large pan over medium-high heat. Add the chicken and cook until cooked through and golden brown on both sides. Remove from the pan and allow to rest before slicing.
  3. Assemble the salad: In a large bowl or platter, add lettuce, halved cherry tomatoes, sliced cucumber and avocado and Kalamata olives (you can add thinly sliced red onion and chunks of bell pepper too) then add the chicken and pour over the dressing.
Greek chicken salad

Can Greek chicken salad be made ahead?

You can marinade the chicken up to 24 hours before cooking and assemble the salad without the avocado up to 12 hours in advance. Add the cooked chicken, avocado and dressing right before serving. The dressing/marinade can be kept in a mason jar in the fridge for up to a week.

How to make Greek salad dressing

Whisk together olive oil, lemon juice, red wine vinegar (optional), finely minced garlic and dried oregano until emulsified. You can also add the ingredients to a jar and shake until well mixed. Season with salt and freshly cracked black pepper. Greek dressing can be used to dress almost any type of salad and makes a great marinade for chicken, beef or pork.

Serving Suggestions

This Greek chicken salad is a meal all on its own but goes well with side dishes as well. Adding orzo to the salad is a great idea to bulk it up and add some carbs. We love serving salads with crusty bread but toasted pita bread would be fantastic too.

Greek chicken salad

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Greek chicken salad

Juicy grilled Greek chicken salad with avocado and Kalamata olives is a delicious, healthy and easy lunch or dinner recipe.
4.91 from 11 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: Greek
Keyword: Greek chicken salad, Greek salad, Greek salad dressing
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating time: 10 minutes
Total Time: 35 minutes
Calories: 414kcal
Author: Alida Ryder
Servings: 4

Ingredients

For the marinade/dressing

  • ½ cup olive oil
  • ½ cup freshly squeezed lemon juice
  • 1-2 garlic cloves crushed (amount depends on how strong the cloves are you are using)
  • 2 tsp dried oregano
  • 2 tbsp red wine vinegar (optional)
  • 2 tsp salt
  • 1 tsp pepper

For the salad

  • 4 chicken breasts halved to create two thin cutlets
  • lettuce
  • 2 cups cherry tomatoes halved
  • 1 large cucumber sliced
  • 1-2 avocados sliced
  • 1 cup Kalamata olives
  • 1 cup cubed Feta cheese

Instructions

  • Whisk together all the marinade ingredients.
  • Place the chicken in a bowl and pour over half of the marinade. Reserve the rest for dressing.
  • Allow the chicken to marinade for at least 10 minutes but up to 24 hours, covered in the fridge.
  • Cook the chicken in a large, hot pan or skillet until cooked through and golden brown on both sides. Remove from the pan and allow to rest for 5 minutes before slicing.
  • Place the lettuce onto a large platter and add the tomatoes, cucumber, avocado, olives and feta cheese. Add the sliced chicken then pour over the dressing before serving.

Nutrition

Calories: 414kcal | Carbohydrates: 14g | Protein: 31g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 2147mg | Potassium: 982mg | Fiber: 6g | Sugar: 5g | Vitamin A: 775IU | Vitamin C: 37.6mg | Calcium: 194mg | Iron: 1.9mg

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8 Comments

  1. The fresh produce in this salad makes it a nice choice for summer, especially with all these Greek flavors! The addition of chicken is even more welcome because it makes this a hearty and filling meal.

  2. Best lunch I’ve had in a while. Loved that the chicken marinade and dressing is one and the same, makes prep time so much less. Wonderful recipe!