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.

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Prep Time 10

Cook Time 12

Assembly Time 8

Total Time 30

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

Marinate (10 min): Mix oil, lemon, zest, oregano, garlic, salt, and pepper. Toss in chicken; rest 10 minutes.
Cook Chicken: Grill or skillet over medium-high, 4–6 min per side to 74°C/165°F. Rest 5 minutes; slice.
Make Dressing: Whisk all dressing ingredients until glossy.
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.
Finish & Serve: Top with warm sliced chicken, herbs, and the remaining dressing. Serve with lemon wedges (and warm pita/tzatziki if you like).