This Grilled Chicken Greek Salad combines juicy marinated chicken breast, fresh veggies, and bold Greek flavors to create an EASY weeknight dinner! This is one of my favorite salad recipes and it’s one of my go-tos on busy weeknights. I love a simple, healthy dinner that’s full of flavor and this salad fits the bill! You’re going to be blown away by how flavorful and juicy the chicken breast is.
Table of contents
This Protein-Packed Salad Is Great for Lunch or Dinner
I love a salad for dinner, but I’m only into hearty and interesting salads! Salads with texture, that are full of flavor. I love this Greek salad with grilled chicken because you can really load up on toppings here.
If you think that a salad for dinner won’t be filling or satisfying enough, I urge you to give this recipe a try! The combination of bold flavors and texture really leaves you feeling sated.
It’s also incredibly fresh and light for being so hearty. You’ll feel full and satisfied without realizing how healthy this salad actually is. The homemade Greek vinaigrette is my favorite dressing recipe to keep on hand! It’s the perfect blend of olive oil, vinegar, lemon juice, and herbs and is perfect on so many salads.
Kitchen Tools I Recommend
- Grill or Grill Pan
- Mixing Bowl
- Sharp Knife
- Cutting Board
Main Ingredients (with Substitutions!)
- Chicken. I love using chicken breast here, but you can easily use chicken thighs or other lean proteins like pork tenderloin.
- Greek-style marinade. This is a simple chicken marinade made with plain Greek yogurt, olive oil, red wine vinegar, oregano, and garlic.
- Greens. I most often use Romaine for lots of crunch, but use whatever you like! I like bulking my salads up with shredded cabbage sometimes too.
- Veggies. Cucumber, red onion, and tomato are common but you can also use bell peppers, mushrooms, etc.
- Toppings. Pepperoncini, Kalamata olives, and cubed feta cheese are my favorite toppings!
- Dressing. My homemade Greek dressing is a simple combination of olive oil, red wine vinegar, lemon, and herbs.
Jenny’s Tip: You can make the dressing ahead of time and keep it in the fridge for up to 2 weeks! I bet you’ll find so many ways to use it, but this salad is a great place to start.
How to Make a Grilled Chicken Greek Salad
- Pound the chicken breasts. This step is optional, but I like to use a flat meat tenderizer to pound my chicken breasts into an even thickness so that they cook evenly. (This is especially helpful when your chicken breasts wind up being super thick!)
- Marinate the chicken for just 30 minutes. Since the marinate time is so short, I’ll whisk together the ingredients in a large bowl and add the chicken straight to the bowl (rather than dirty a zip-top bag that I’ll have to throw away).
- Make the Greek dressing. I like making the dressing in a mason jar because you can mix and store it in the same vessel. The dressing is a simple mix of olive oil, red wine vinegar, lemon juice, dijon, honey, garlic, and dried oregano. So simple but SO good!
- Chop up all your veggies. Cut the romaine into bite sized pieces. Then, chop the tomatoes and cucumber, slice the onions, and get the toppings together.
- Grill the chicken. If you pounded the chicken breasts as suggested, they’ll only need to grill for roughly 5 to 6 minutes per side over medium heat.
- Assemble! Mix your greens with chopped veggies, top with grilled chicken, and then top with the feta, olives, and pepperoncini. Drizzle with dressing and enjoy!
Meal Prep Option
This salad works great for weekly meal prep and can be served as a filling main dish lunch or dinner salad. The key thing to remember is to store all of the ingredients in separate containers until you’re ready to assemble your salad (if bringing to work, wait until the morning of to combine the salad fixings and always serve the dressing on the side!).
- Grilled chicken. Can be doubled or tripled and re-heats like a dream in the microwave. It will last 4 to 5 days in the fridge.
- Veggies. I love prepping all the salad fixings and storing them in separate containers so I can make salads on the fly during busy work weeks. The veggies will all last 4 to 5 days if stored properly.
- Dressing. Can be stored in a mason jar for 2 weeks.
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Main Dish Salads You’ll Love
- Ground Turkey Taco Salad
- Steak and Caramelized Onion Salad
- Vietnamese Chicken Salad
- California Cobb Salad
- Asian Chopped Chicken Salad
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Grilled Chicken Greek Salad Recipe
Ingredients
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon granulated garlic
- 2 teaspoons mediterranean oregano
- 2 teaspoons dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
Chicken
- 1 1/2 lbs chicken breast, pounded to an even thickness
- 1/4 cup greek yogurt
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon mediterranean oregano
- 2 teaspoons granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Salad
- 2 heads romaine, washed and chopped
- 2 beefsteak tomatoes, chopped
- 1 english cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 cup pitted kalamata olives
- 6-8 pepperoncini, sliced
- 4 oz crumbled feta cheese
Instructions
- Marinate the chicken. Whisk together all the marinade ingredients in a large mixing bowl. Add the chicken and toss to coat. Cover, refrigerate, and marinate for at least 30 minutes, up to 24 hours.
- Make the dressing. Combine all the ingredients in a mason jar. Seal and shake really well for about 1 minute, until the dressing is emulsified. Alternately, you can combine all the ingredients in a blender and blend for 10-20 seconds.
- Grill the chicken. Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and grill for 5-6 minutes per side, until chicken is cooked through. It should register 165 F as an internal temperature. Let the chicken rest, then slice.
- Assemble the salad. Divide the lettuce among bowls with the tomatoes, cucumber, red onion, olives, pepperoncini, and feta. Top with grilled chicken and drizzle with desired amount of dressing. Serve immediately.
Rate & Review This Recipe
Excellent job! Loved it 🙂
Ooooops, forgot to give you 5 stars 😉
Thank you so much!