Bowl of Greek chicken salad with sliced grilled chicken, cucumbers, cherry tomatoes, red onion, Kalamata olives, feta crumbles, and lemon wedges on a wooden table.

Quick Greek Chicken Salad — Zesty, Fresh, Family-Friendly

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Introduction

Meet your Quick Greek Chicken Salad. It’s a high-protein Greek salad with chicken that’s ready in 30 minutes. Juicy lemon-oregano chicken meets crisp cucumbers, sweet cherry tomatoes, red onion, Kalamata olives, and creamy feta. Then I toss everything in a zesty lemon vinaigrette for bold, bright flavor. It fits the Mediterranean diet, so it feels light yet satisfying. And it works for weeknights, meal prep, and family dinners. In short, it’s fresh, fast, and family-friendly—the easy Greek chicken salad you’ll make on repeat.

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Why You’ll Love This Greek Chicken Salad

Fast & Fresh — 30-Minute Greek Chicken Salad

Make dinner fast. This quick Greek chicken salad takes 30 minutes. You prep, cook, and toss. So it fits busy weeknights and still feels fresh.

High-Protein & Low-Carb — Mediterranean Diet Friendly

Get lean protein from chicken and heart-healthy fats from olive oil. It’s low-carb, yet filling. So it supports a Mediterranean diet without extra effort.

Big, Zesty Flavor — Lemon, Oregano, Garlic, verjuice

Taste bright lemon and bold oregano. Add garlic and verjuice for snap. Then finish with feta and olives. The result is a Greek chicken salad that pops.

Flexible Cooking — Grill, Skillet, or Cast-Iron

Cook the chicken your way. Grill for smoky notes, or use a skillet or cast-iron for quick sear and juicy slices. Either way, you get tender, tasty bites.

Kid-Friendly & Versatile — Bowls, Wraps, or Platters

Keep textures crisp and fun. Serve as bowls, wrap it in pita, or build a family platter. So everyone digs in—and your Greek salad with chicken becomes a repeat meal.

Ingredients You’ll Need (and Substitutions)

Overhead flat lay of Greek chicken salad ingredients—grilled chicken breasts, English cucumber, cherry tomatoes, sliced red onion, Kalamata olives, crumbled feta, romaine leaves, lemon wedge, extra-virgin olive oil, Dijon, dried oregano, garlic, salt and pepper, pita bread, and yogurt for tzatziki—on a wooden table with warm tones.
Everything you need for a bright Greek chicken salad: lemon-oregano chicken, crisp veggies, olives, feta, and a simple olive-oil lemon dressing.

Protein

Use chicken breasts or thighs for this Greek chicken salad. Slice them thin for quick cooking. Or swap in turkey for a lean option. For a meatless bowl, choose chickpeas and keep the Mediterranean diet vibe.

Produce

Add English cucumber for crunch. Toss in cherry tomatoes for sweetness. Slice red onion for bite. Then finish with fresh herbs like parsley, dill, or mint. This keeps your Greek salad with chicken bright and fresh.

Briny & Creamy

Mix in Kalamata olives for a salty kick. Crumble feta for creamy balance. If you need it, use lactose-free feta. These classic Greek touches make every bite pop.

Dressing Staples (Non-Alcohol Version)

Whisk ¼ cup extra-virgin olive oil with 2 tbsp lemon juice and 1 tbsp verjuice (instead of red wine vinegar). Add 1 tsp Dijon, 1 tsp dried oregano, 1 small garlic clove, minced, ½ tsp salt, and ¼ tsp pepper. This zesty lemon-oregano vinaigrette keeps your Greek chicken salad bright and fresh—no alcohol.

Optional Add-Ins

Fold in chopped romaine for extra crunch. Or stir Greek yogurt into the dressing for a creamy twist. Finally, serve with warm pita or a spoon of tzatziki on the side for a family-friendly finish.

30-Minute Method (Step-by-Step)

Marinate Quickly (10 Minutes)

In a bowl, mix lemon juice, olive oil, oregano, garlic, salt, and pepper. Add the chicken and toss well. Let it sit for 10 minutes while you prep the veg. This step builds bold flavor fast for a quick Greek chicken salad.

Cook the Chicken (Grill or Skillet)

Heat a grill or cast-iron skillet over medium-high. Oil the surface, then cook the chicken 4–6 minutes per side. Check for 165°F/74°C inside. Rest for 5 minutes, then slice thin. This keeps your Greek salad with chicken juicy and tender.

Make the Zesty Vinaigrette

Next, whisk lemon juice, verjuice, EVOO, Dijon, oregano, salt, and black pepper. For extra zip, add lemon zest. Or stir in a spoon of Greek yogurt for a creamy twist. The dressing ties your chicken salad together.

Toss the Salad

In a large bowl, add cucumber, cherry tomatoes, red onion, Kalamata olives, and feta. Pour in the vinaigrette. Toss gently so everything coats evenly. Taste, then adjust salt and acidity as needed.

Combine & Finish

Finally, add the warm sliced chicken. Sprinkle fresh dill, parsley, or mint. Serve over chopped romaine if you like, and drizzle any extra dressing. Pair with pita or tzatziki. So you get a bright, family-friendly chicken salad that’s ready in 30 minutes.

Pro Tips, Swaps & Variations

Horiatiki Style — No Lettuce

Skip the lettuce for a classic no-lettuce Greek salad. Use cucumber, tomatoes, red onion, olives, and feta. Then add the sliced chicken on top. The flavors stay bold and true to Greek salad roots.

Creamy Twist — Greek Yogurt Dressing

Whisk Greek yogurt into the lemon-oregano vinaigrette. You get a creamy, tangy finish without heavy mayo. It still fits a Mediterranean diet and keeps the salad light.

Extra Zest — Lemon Zest & Dried Dill

Grate fresh lemon zest right into the dressing. Then add a small pinch of dried dill. These quick moves lift the flavor and make your quick Greek chicken salad taste extra bright.

Make It Spicy — Aleppo or Chili Flakes

Sprinkle Aleppo pepper or red chili flakes over the chicken. The gentle heat wakes up the feta and olives. So every bite of your Greek salad with chicken feels lively.

Grill-Pan Hack — Indoor Char + Rest

Use a hot grill pan to get easy char marks indoors. Sear the chicken well, then rest it for five minutes. You lock in juices, slice cleanly, and serve a family-friendly Greek chicken salad with big flavor.

Serving, Storage & Meal Prep

Overhead shot of four plates of Greek chicken salad—grilled chicken strips over cucumbers, cherry tomatoes, red onion, Kalamata olives, and feta—served with warm pita, tzatziki, lemon wedges, and iced drinks on a wooden table.
Family-style Greek chicken salad for four, served with warm pita and tzatziki—bright, zesty, and weeknight-easy.

Serve as Bowls or Wraps — Pita & Tzatziki

Build Greek salad bowls with warm pita and a spoon of tzatziki. Or stuff everything into soft wraps. It’s fast, tidy, and family-friendly.

Drink Pairings — Lemonade, Iced Tea, Sparkling Water

Pour lemonade or iced tea for a fresh match. Or choose sparkling water with a slice of lemon. The bright sip lifts your quick chicken salad.

Meal Prep — Portion Smart, Keep Dressing Separate

Pack the salad in meal-prep containers. Then store the lemon-oregano dressing in a small jar. Toss right before eating for crisp veg and juicy chicken.

Storage — 3–4 Days Cold, Fresh Herbs on Serving Day

Chill leftovers for 3–4 days. Add herbs and feta just before serving. This keeps your Greek salad with chicken fresh and zesty.

Make-Ahead — Marinate 24 Hours, Prep Veg 1 Day Early

Marinate the chicken up to 24 hours for deeper flavor. Also chop cucumber, tomatoes, and onion a day ahead. Then assemble and enjoy a Mediterranean diet dinner in minutes.

Quick Greek Chicken Salad

Close-up of sliced grilled chicken on a vibrant Greek salad with cucumbers, cherry tomatoes, red onion, Kalamata olives, crumbled feta, parsley, and a lemon wedge.

Quick Greek Chicken Salad

A fresh, high-protein Greek chicken salad ready in about 30 minutes. Juicy lemon-oregano chicken tops cucumbers, tomatoes, red onion, olives, and feta with an alcohol-free lemon dressing. It’s zesty, family-friendly, and perfect for weeknights or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Assembly Time 8 minutes
Total Time 30 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Greek
Calories: 600
Ingredients Method

Ingredients
  

Chicken & Quick Marinade
  • 600 –700 g 1.3–1.5 lb boneless skinless chicken breasts or thighs
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice + 1 tsp zest
  • 2 tsp dried oregano
  • 2 garlic cloves minced
  • ¾ tsp salt ½ tsp black pepper
Salad
  • 1 large English cucumber chopped
  • 2 cups cherry tomatoes halved
  • ½ small red onion thinly sliced
  • ¾ cup pitted Kalamata olives
  • 150 –180 g 5–6 oz feta, crumbled
  • 2 –3 tbsp chopped parsley or dill
  • Optional 2 cups chopped romaine
Alcohol-Free Lemon-Oregano Dressing
  • ¼ cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice primary acid; no wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1 small garlic clove minced
  • ½ tsp salt ¼ tsp black pepper
Option
  • replace 1 tbsp of the lemon with 1 tbsp verjuice if available for softer acidity.

Method
 

  1. Marinate (10 min): Mix oil, lemon, zest, oregano, garlic, salt, and pepper. Toss in chicken; rest 10 minutes.
  2. Cook Chicken: Grill or skillet over medium-high, 4–6 min per side to 74°C/165°F. Rest 5 minutes; slice.
  3. Make Dressing: Whisk all dressing ingredients until glossy.
  4. Toss Salad: In a large bowl, add cucumber, tomatoes, red onion, olives, feta (and romaine if using). Pour in most of the dressing; toss gently.
  5. Finish & Serve: Top with warm sliced chicken, herbs, and the remaining dressing. Serve with lemon wedges (and warm pita/tzatziki if you like).

FAQs

1) Can I use rotisserie chicken?

Yes. Shred rotisserie chicken and add it warm. It saves time and still gives a quick Greek chicken salad with great flavor.

2) How long should I marinate the chicken?

Marinate 10–30 minutes for weeknights. For more flavor, chill up to 24 hours.

3) What’s the best cut: breasts or thighs?

Both work. Breasts cook fast and stay lean. Thighs stay extra juicy for Greek salad with chicken.

4) Is this gluten-free and low-carb?

Yes, the salad and dressing are naturally gluten-free and low-carb. Skip pita to keep carbs low.

5) Can I make a creamy dressing?

Yes. Whisk Greek yogurt into the lemon-oregano vinaigrette. It adds tang and a protein boost.

Conclusion

Meet your finish line: a quick Greek chicken salad with big Mediterranean flavor. You taste bright lemon-oregano dressing, juicy chicken, crisp cucumber and tomatoes, briny Kalamata olives, and creamy feta. It’s ready in 30 minutes, high-protein, and low-carb, so it fits a Mediterranean diet with ease. Serve bowls or wraps with pita and tzatziki, then enjoy stress-free meal prep all week. In short, it’s zesty, fresh, and family-friendly—the Greek salad with chicken you’ll make on repeat.

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