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You are going to love this low-carb Greek Salad that’s loaded with fresh vegetables and chicken. Tossed in with a homemade Greek dressing and ready in just 30 minutes. Perfect for lunch, dinner, or your meal prep bowls for the week.
You may also love my Greek Chicken Bowl. It’s one of my favorites.
Have this greek salad with chicken for lunch or dinner and you will feel full and satisfied. Versatile, filling, and so delicious, it is made with crunchy fresh veggies and greens, and tossed in a tangy homemade greek dressing. To make this meal vegetarian, you can skip on the chicken or use tofu in place of the chicken. Make it ahead with the dressing on the side and toss in with the salad when ready to eat.
Ingredients needed for this salad
Below is a list of ingredients you will need to make this salad. Full measurements are listed further down in the recipe card.
For the salad
- Romaine lettuce: or any other greens. Spinach works just fine too.
- Chicken breast: I prefer chicken breast over chicken thighs. But you may use boneless and skinless chicken thighs.
- Cherry tomatoes: or grape tomatoes
- Cucumber: I like to use English or Persian Cucumbers.
- Red onion: If you don’t have red onions, you may use white sweet onions.
- Kalamata olives
- Feta cheese: crumbled feta
- Fresh oregano leaves picked (optional)
For the Greek Dressing/marinade
- Olive oil: Must use olive oil. You can’t swap this one out.
- Red wine vinegar: white wine will work, and balsamic vinegar works great too
- Garlic clove: fresh garlic works best.
- Dried oregano
- Kosher Salt
- Freshly ground black pepper
How to make Greek Chicken Salad
- Prepare the chicken: First, place the chicken breast in a ziplock bag. Add all the dressing/marinade ingredients to a small jar. Place the lid on and shake well until emulsified. Pour 1/3 of this mixture over the chicken and mix to combine. Keep refrigerated to marinate for at least 1 hour. (if in a rush you can skip marinating the chicken and go right to cooking) Keep the remaining 2/3 of the mixture in the jar, refrigerated, to use as a dressing.
- Cook Chicken: Then, heat a large non-stick pan or grill pan over medium heat. Add chicken and cook for 8-10 minutes per side, or until the internal temperature reaches 165°F. Transfer the chicken on a place and allow it to sit covered for about 10-12 minutes, then slice it.
- Fix the salad bowl: Add the lettuce to a large serving bowl. Top with tomatoes, cucumbers, onion, olives, and sliced chicken. Sprinkle with crumbled feta cheese.
- Add dressing: Finally, drizzle the dressing over the salad and toss to combine. Serve immediately and enjoy!
Tips from my kitchen
- Mixed greens or spinach can be used in place of romaine lettuce
- Allow the chicken to sit for covered after they are sliced for a juicier chicken
- Any cucumber will work
- Red onions are milder but feel free to use white sweet onions.
- Avocado oil in place of olive oil
- Consider adding in pomegranate seeds
Common questions
Yes. Simply skip the chicken or swap it with seared or grilled tofu.
A salad that’s tossed in with a citrus dressing will last for 3 days tops because the leafy greens will just start to wilt and get soggy. Even the cucumbers! To get your salads to last longer, consider storing the dressing in a small container, and mix it in when ready to eat.
Yes. You may use any greens of your choice. Spinach is a great swap.
Feta cheese is one of the main ingredients that make this salad Greek-inspired. If you are lactose sensitive or simply just want to skip the feta cheese, you can. Consider using a dairy-free crumbled cheese option.
More salad recipes
- Quinoa Tabbouleh Salad Recipe
- Greek Quinoa Salad Bowls
- Caprese Pasta Salad
- Chicken Caeser Salad
- Pesto Chicken Pasta Salad
- Cucumber and tomato salad
- Strawberry Chicken Salad
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Greek Chicken Salad
Ingredients
- 6 cups Romaine Lettuce, chopped
- 1 pound Chicken breast, boneless skinless
- 2 cups Cherry Tomatoes
- 1 cup Persian or seedless cucumber, chopped
- 1/2 medium Red onion, chopped or sliced
- 1/2 cup Kalamata Olives
- 1/2 cup Feta cheese , broken into chunks
- a few spears of fresh oregano leaves picked, optional
For the Greek Dressing/marinade
- 1/4 cup Extra virgin olive oil
- 3 tablespoons Red wine vinegar
- 1 Garlic clove, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Freshly ground black pepper
Instructions
- Place the 1 pound Chicken breast in a ziplock bag.
- Add all the dressing/marinade ingredients to a small jar (1/4 cup Extra virgin olive oil, 3 tablespoons Red wine vinegar, 1 Garlic clove-minced, 2 teaspoons dried oregano, 1/2 teaspoon Kosher salt, and 1/4 teaspoon Freshly ground black pepper). Place the lid on and shake well until emulsified. Pour 1/3 of this mixture over the chicken and mix to combine. Keep refrigerated to marinate for at least 1 hour.
- Keep the remaining 2/3 of the mixture in the jar, refrigerated, to use as a dressing.
- Heat a large non-stick pan or grill pan over medium heat. Add chicken and cook for 8-10 minutes per side, or until the internal temperature reaches 165°F.
- Transfer the chicken on a place and allow it to sit covered for about 10-12 minutes, then slice it.
- Add the 6 cups Romaine Lettuce to a large serving bowl.
- Top with 2 cups Cherry Tomatoes (chopped), 1 cup Persian or seedless cucumber (diced), 1/2 medium Red onion (sliced), 1/2 cup Kalamata Olives, and sliced chicken. Sprinkle with crumbled 1/2 cup Feta cheese .
- Drizzle the dressing over the salad and toss to combine. Serve immediately with a a few spears of fresh oregano leaves pickedand enjoy!
Notes
- Mixed greens or spinach can be used in place of romaine lettuce
- Any cucumber will work
- Red onions are milder but feel free to use white sweet onions
- Avocado oil in place of olive oil
- Total time does not include the marinating time since this step is optional.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I have a lot of rotisserie chicken left to use for the salad how can I incorporate the dressing you marinated the raw chicken in?
Hi. I am not really sure. you want to add the dressing over the already cooked rotisserie chicken?
We all love salad with fresh vegetables and plenty coriander, we enjoyed so much your variety of salads.
Thanks Rena
Nice. Thanks for the feedback
Let’s chicken is so delicious alone but I also absolutely love it in my Greek salad. I do have a question though? is the nutrition facts per serving or per recipe if it’s per serving could you tell me how big?
Hi Leslie. Its per serving.