Greek Salad with Grilled Chicken
Greek Salad with Grilled Chicken is a fresh and tasty dish that combines crisp veggies like cucumbers, tomatoes, and red onions with salty feta cheese and briny olives. The grilled…
Tip: save now, cook later.Greek Salad with Grilled Chicken is a fresh and tasty dish that combines crisp veggies like cucumbers, tomatoes, and red onions with salty feta cheese and briny olives. The grilled chicken adds a smoky, satisfying touch, making this salad a great mix of bright flavors and hearty protein. It’s a colorful, healthy meal that feels light but filling at the same time.
I love making this salad on warm days when I want something quick but still delicious. The grilled chicken gives it a nice bite, and I always use a simple lemon-oregano dressing that brightens everything up. It’s one of those meals you can throw together easily, and it always ends up tasting fresh and just right. Plus, it’s fun to pile on the feta and olives — the mix of salty and tangy flavors really makes the dish pop.
My favorite way to serve it is right outside on the porch with some crusty bread on the side. It feels like a little vacation, even if I’m just at home. Everyone I’ve made it for always asks for seconds, and honestly, I don’t blame them. This salad hits the spot whether you’re looking for a light lunch or a simple dinner full of Mediterranean goodness.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless breasts grill quickly and stay juicy if not overcooked. For a lighter option, use chicken thighs—they’re more forgiving and flavorful.
Olive oil: Both for grilling and dressing. Extra virgin olive oil gives the best flavor, but regular olive oil works too in a pinch.
Oregano: Dried oregano is classic in Greek dishes and adds that signature herb flavor. Fresh oregano can be used if available, just add a bit more for stronger taste.
Vegetables: Romaine lettuce keeps the salad crunchy and fresh. If you want a softer texture, try mixed greens or baby spinach. Kalamata olives add a salty bite, but black olives or green olives are okay substitutes.
Feta cheese: Crumbled feta adds creaminess and saltiness. For a dairy-free option, use crumbled tofu or omit the cheese altogether.
Red wine vinegar: Key for the dressing’s tang. If unavailable, lemon juice makes a bright, fresh swap.
How Do You Grill Chicken for a Tender and Juicy Result?
Grilling can dry out chicken if you’re not careful. Here’s how to keep it juicy and flavorful:
- Preheat grill to medium-high so it’s hot before the chicken goes on. This helps sear the outside and lock in juices.
- Rub chicken evenly with olive oil, oregano, salt, and pepper. The oil prevents sticking and adds flavor.
- Grill chicken about 6-7 minutes per side without moving it too much. Flip only once to get good grill marks and even cooking.
- Use an instant-read thermometer if possible. Cook to 165°F (75°C) for safety and best texture.
- Let chicken rest for 5 minutes before slicing. This redistributes juices and keeps the meat moist.
Equipment You’ll Need
- Grill or grill pan – perfect for cooking chicken with those tasty grill marks and smoky flavor.
- Sharp knife – to slice the chicken and chop vegetables cleanly and evenly.
- Cutting board – gives you a safe and stable surface for prepping ingredients.
- Large salad bowl or serving plate – roomy enough to mix and serve the salad without spilling.
- Small bowl and whisk – ideal for mixing the dressing smoothly and easily.
Flavor Variations & Add-Ins
- Swap grilled chicken with grilled shrimp or salmon for a seafood twist that’s light and tasty.
- Add fresh herbs like parsley or mint to brighten the salad and add fresh notes.
- Include roasted red peppers or artichoke hearts for extra veggies and a sweet, tangy flavor.
- Try swapping feta for goat cheese for a creamier texture and slightly different tang.
Greek Salad with Grilled Chicken
Ingredients You’ll Need:
For The Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
For The Salad:
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 large cucumber, sliced
- 1 large tomato, diced
- ½ red onion, thinly sliced
- ½ cup kalamata olives
- ½ cup crumbled feta cheese
For The Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and black pepper, to taste
Optional:
- Lemon wedges for serving
How Much Time Will You Need?
Plan for about 20 minutes total: 10 minutes to prep and season your ingredients, 12-15 minutes to grill the chicken, and a few extra minutes to assemble the salad and toss on the dressing. It’s quick, fresh, and perfect for a balanced meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by preheating your grill or grill pan to medium-high heat. Rub the chicken breasts with olive oil, dried oregano, salt, and pepper so they’re nicely coated and flavorful.
2. Grill the Chicken:
Place the chicken on your hot grill and cook for about 6-7 minutes on each side. You’ll know it’s done when juices run clear and the chicken feels firm to the touch. Remove from heat and let it rest for a few minutes — this keeps it juicy!
3. Build the Salad Base:
On a large plate or in a bowl, lay out your chopped romaine lettuce as the cool, crisp foundation of your salad.
4. Add the Vegetables:
Scatter the halved cherry tomatoes, sliced cucumber, diced tomato, red onion slices, and kalamata olives evenly over the lettuce. These add bright color and great texture.
5. Add Feta Cheese:
Sprinkle the crumbled feta cheese generously across the top for that creamy, salty punch that’s classic in a Greek salad.
6. Slice and Add Chicken:
Slice the rested grilled chicken thinly, then arrange the slices on top of the salad for a satisfying protein boost.
7. Make the Dressing:
In a small bowl, whisk together extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until the dressing is well combined and fragrant.
8. Dress the Salad:
Drizzle your homemade dressing evenly over the salad, gently tossing if you like or serving as is for a pretty presentation.
9. Serve and Enjoy:
Optionally, add fresh lemon wedges on the side for a little extra zing. Serve your Greek Salad with Grilled Chicken immediately and enjoy the fresh flavors!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before grilling. Pat it dry with paper towels to remove excess moisture for better grilling results.
Can I Make the Salad Ahead of Time?
You can prep the vegetables and dressing a few hours in advance and keep them refrigerated separately. Grill and slice the chicken just before serving to keep it tender and juicy.
How Should I Store Leftovers?
Store any leftover salad and chicken in separate airtight containers in the fridge for up to 3 days. Add fresh dressing or lemon juice before serving leftovers for best flavor.
What If I Don’t Have a Grill?
No grill? No problem! Use a grill pan, cast iron skillet, or even bake the chicken in the oven at 375°F (190°C) for 20-25 minutes until cooked through.
