Greek Salad with Chicken (Printable)

Mediterranean salad featuring tomatoes, cucumbers, olives, feta, and grilled chicken with olive oil dressing.

# Ingredient List:

→ Grilled Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 1 teaspoon dried oregano
05 - 1 garlic clove, minced
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper

→ Salad

08 - 3 medium ripe tomatoes, cut into wedges
09 - 1 large cucumber, sliced into half-moons
10 - 1 small red onion, thinly sliced
11 - ¾ cup pitted Kalamata olives
12 - ¾ cup feta cheese, cubed or crumbled
13 - ¼ cup fresh parsley, chopped (optional)

→ Dressing

14 - 3 tablespoons extra virgin olive oil
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon dried oregano
17 - ½ teaspoon salt
18 - ¼ teaspoon freshly ground black pepper

# How to Prepare:

01 - In a bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add chicken breasts and marinate for at least 15 minutes.
02 - Preheat grill or grill pan over medium-high heat. Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes, then slice into strips.
03 - In a large bowl, combine tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
04 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, oregano, salt, and pepper.
05 - Pour dressing over salad and toss gently to combine.
06 - Top salad with grilled chicken strips and garnish with fresh parsley if desired. Serve immediately with extra dressing on the side if preferred.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes but tastes like you planned it all week.
  • The warm chicken against cool, crisp vegetables creates this perfect temperature contrast that keeps you interested with every bite.
  • It's the kind of meal that works equally well for meal prep, impressing guests, or just feeding yourself something that feels intentional.
02 -
  • Overcooked chicken is the quickest way to ruin this dish, so use a meat thermometer if you're not confident—165°F is your target, nothing more.
  • Don't assemble this too far in advance or the vegetables will start releasing water and dilute the dressing; 15 minutes before serving is perfect timing.
  • The feta gets slightly softer as it sits, which sounds like a problem but actually creates this creamy texture that binds everything together beautifully.
03 -
  • Pat the chicken dry before marinating so it browns properly on the grill instead of steaming itself.
  • Taste the dressing before you add it to the salad—it should make your mouth water, and if it doesn't, add more vinegar or salt until it does.
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