This Greek salad with chicken is a protein-packed twist on a classic Greek salad! It’s loaded with fresh crispy veggies, juicy tomatoes, briny feta, and kalamata olives and topped with slices of grilled chicken!
An Easy Greek Chicken Salad Recipe
During the warmer months when we’re stepping away from soups and stews it’s like my body knows and starts to crave all the salad! There’s nothing better than a light salad for lunch or an easy dinner and this Greek salad with chicken is incredible!
Adding protein to any salad is a great way to use up leftover chicken, and doing so makes this salad recipe even easier. Sometimes I like to take Greek chicken kabobs off the skewer and toss those pieces onto my salad!
This salad comes together in minutes and all it needs is a drizzle of my tasty homemade Greek salad dressing recipe to finish it off. I think next time I’ll try lemon tahini dressing to jazz it up a bit, instead!
Why We Love This Recipe
- Easy to make. In 5 minutes this salad can be tossed together and ready to eat! It’s especially easy when using leftover chicken.
- Great for meal prep. Portioning the veggies into individual containers to have throughout the week is super convenient. Wait to add the cooked chicken, olives, and cheese, and dress it just before eating.
- Healthy and light. A nutritious salad loaded with leafy greens, fresh vegetables, and protein.
- So much flavor. The Greek seasoning boosts the flavor of the chicken and the dressing and gives us all the signature zesty tangy flavors we love about Greek dishes.
What’s in This Salad?
- Lettuce: Traditional Greek salad actually doesn’t have any lettuce at all! So, because we’re playing it fast and loose with the lettuce, it’s up to you which you use. I love using Romaine lettuce, but you can decide to use a Spring Mix, Iceberg, or Spinach leaves if preferred.
- Cooked chicken breast: I like to use a simple Greek marinade before grilling the chicken breast. The results are tender and juicy meat with intense flavor. Using a rotisserie chicken you’ve got leftover from dinner the night before is also a great idea!
- Cherry tomatoes: Juicy, acidic tomatoes sliced in half. I find it easier than cutting up larger heirlooms or Roma tomatoes, but you can use what you have.
- Sliced cucumber: English cucumbers have fewer seeds. I keep the skin on for extra fiber, but peeling them is definitely an option.
- Sliced red onion: Adds a sweet, mildly pungent, crispy element that adds a ton of flavor to the salad.
- Kalamata olives: These addicting little gems are a staple in Mediterranean recipes! Do you pick them out and eat them first? Or save them for last?
- Feta cheese: A salty, briny crumble of this cheese adds the right balance and elevates the entire dish!
Dress the Salad
We’re using a combination of red wine vinegar or balsamic vinegar, lemon juice, minced garlic, oregano, salt, and pepper, and a good quality extra virgin olive oil.
A quick hop over to my post on how to mince garlic would help make the dressing even easier. Hurry back, we’ve got some Greek salad with chicken to make!
How to Make Greek Chicken Salad
- Assemble the salad. Grab a large 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 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!
Dressing Tips and Variations
- Whisk dressing before serving. It tends to naturally separate. Drizzling the oil slowly while whisking helps to emulsify the oil with the vinegar. Even still, if you are not using it right away, it will once again separate so just make sure to shake or whisk it again before adding it to your salad.
- 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 dill or basil would be a great addition.
- No fresh garlic? No problem, just use garlic powder instead.
- For a more lemony flavor in your salad, use the lemon zest along with the juice for a bit of extra citrus flavor.
It sure is! It’s loaded with fresh veggies which packs a ton of vitamins and minerals, including vitamin C, and potassium. The cheese and olives are great for protein, good fat, and calcium, while the overall salad is low in calories and carbohydrates while the chicken also adds lean protein. You can’t go wrong!
This is completely up to you. There’s something I love about grilled chicken. Those smoky char marks remind me of other Greek dishes like kabobs and souvlaki, but you can cook it how you like it.
Baked, broiled, air-fried, shredded chicken, you name it. You can even not cook it at all and pick up a cooked rotisserie chicken from the store!
You can! You can 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.
Like any salad, it’s best served right away, but some components can be prepped ahead.
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 Salad with Chicken
- 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
- 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
- Chopped fresh parsley
- Flake sea salt
- Freshly ground black pepper
- Divide the lettuce among 4 salad bowls or 1 large serving bowl.
- Top with chicken, tomatoes, cucumber, onions, olives, and feta cheese.
- 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.
- Pour the dressing over the top of the salad and toss until combined. Top with fresh parsley and salt and pepper, if desired.
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!
Delicious! Light but filling. I like toasted pita bread on the side.
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!