I’m sharing my Greek Chicken Salads recipe that’s perfect for make-ahead weekday lunches or a light healthy dinner and features a Mediterranean dressing plus a pantry-friendly twist you won’t expect.
I fell for this Healthy Greek Salad with Chicken the first time I tossed juicy boneless skinless chicken breasts over crunchy romaine lettuce. It’s bright and tangy, but not in that fake salad dressing way, more like something that actually fills you up.
I’ve made a bunch of versions, sometimes I even just call it Salad Topped With Chicken when I’m rushing, and other nights it sits right alongside my Greek Chicken Salads favorites. It’s great for quick lunches, but also makes me curious which little tweak will make it better next time, so I keep remixing it.
Ingredients
- Chicken breast: Lean protein, helps repair muscle, keeps you full, sometimes gets dry though.
- Romaine lettuce: Crisp, low calorie, fiber for digestion, adds fresh crunch, mild slightly bitter.
- Cucumber: Hydrating, mostly water, adds cool crunch, low carbs, skin has fiber, sometimes bland.
- Cherry tomatoes: Juicy, vitamin C, natural sweetness and tang, brightens salad, bursts in your mouth.
- Feta cheese: Salty, creamy, adds calcium and protein, a little higher in fat, very flavorful.
- Kalamata olives: Briny, healthy fats, gives savory punch, high sodium so use sparingly, big flavor boost.
- Olive oil dressing: Heart healthy fats, helps absorb vitamins, tangy, sometimes balanced with honey.
Ingredient Quantities
- 2 boneless skinless chicken breasts (about 1 lb)
- 1 large head romaine lettuce (about 6 cups), chopped
- 1 English cucumber, sliced
- 1 pint cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup pitted Kalamata olives, halved
- 4 oz feta cheese, crumbled
- 1/4 cup fresh parsley, chopped (optional)
- 1/3 cup extra virgin olive oil (for dressing)
- 3 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1 tsp dried oregano
- 1 tsp honey (optional, for balance)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil (for chicken)
- 1 tsp dried oregano (for chicken)
- 1/2 tsp kosher salt (for chicken)
- 1/4 tsp black pepper (for chicken)
How to Make this
1. Pat the chicken breasts dry, rub with 1 tbsp olive oil, 1 tsp dried oregano (for chicken), 1/2 tsp kosher salt and 1/4 tsp black pepper, let sit 10 minutes while you get everything else ready.
2. Heat a grill pan or skillet over medium-high heat and cook the chicken about 6 to 8 minutes per side (depending on thickness) until an instant-read thermometer reads 165 F, then transfer to a board and rest at least 5 minutes.
3. Whisk the dressing: in a bowl combine 1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp honey if using, and salt and freshly ground black pepper to taste; taste and tweak acidity or sweetness as needed.
4. Chop the romaine into bite size pieces (about 6 cups), slice the English cucumber, halve the cherry tomatoes, thinly slice 1/2 small red onion, and halve 1/2 cup pitted Kalamata olives.
5. In a large bowl toss the romaine, cucumber, tomatoes, red onion, olives and 1/4 cup chopped fresh parsley if using, with most of the dressing but leave a little for finishing so it doesnt get soggy.
6. Crumble 4 oz feta over the salad and gently toss once more so you still have nice chunks of cheese.
7. Slice the rested chicken thinly against the grain and arrange on top of the salad, drizzle any reserved dressing over the chicken.
8. Taste and adjust with a sprinkle more salt, pepper or a squeeze of lemon if it needs brightness, dont overdo it tho.
9. To meal prep: store the dressing separately and keep the sliced chicken and veggies in an airtight container in the fridge up to 3 days, assemble just before eating so lettuce stays crisp.
Equipment Needed
1. Cutting board for chopping and resting the chicken, dont use the same one for salad without washing
2. Sharp chef’s knife for slicing chicken and veg
3. Measuring cups and spoons (youll need 1/3 cup, tbsp and tsp measurements)
4. Medium bowl to whisk the dressing in
5. Whisk for emulsifying the dressing
6. Large salad bowl to toss everything together
7. Grill pan or heavy skillet to cook the chicken
8. Tongs or a spatula to flip and handle the chicken
9. Instant-read thermometer to check the chicken is 165 F
FAQ
HEALTHY GREEK SALAD WITH CHICKEN Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs (juicier, similar cook time), or for a vegetarian option use extra-firm tofu, pressed and marinated, or roasted chickpeas for protein and crunch.
- Romaine lettuce: use mixed salad greens, baby spinach, or arugula (spinach wilts faster, arugula adds a peppery bite).
- Kalamata olives: replace with pitted green olives, capers, or chopped roasted red peppers for a less briny or sweeter note.
- Feta cheese: try goat cheese, ricotta salata, or diced avocado for creaminess, just taste and cut back on added salt if you keep a salty cheese.
Pro Tips
– Pound or butterfly the chicken so each piece is the same thickness, it cooks evenly and you wont end up with dry edges and a raw middle. Quick tip: a zip top bag and a rolling pin works great, and always pat it dry before it hits the pan.
– Do a 15 to 30 minute quick brine if you have the time, just 1 Tbsp kosher salt dissolved in 2 cups cold water, then rinse and dry. It sounds extra but it makes the chicken noticeably juicier, especially if your breasts are lean.
– Make the dressing ahead and shake it in a jar, then taste it cold before you dress the salad; acid and salt mellow as it sits so you might need a splash more vinegar or lemon at the end. Also leave most of the dressing off the greens until serving so nothing gets soggy.
– Chill and dry your romaine really well in a spinner, or even soak in ice water for 5 minutes then spin, that gives a nice crunch. Keep feta and olives separate until the last minute if you’re prepping for later so the textures stay distinct.
HEALTHY GREEK SALAD WITH CHICKEN Recipe
I’m sharing my Greek Chicken Salads recipe that’s perfect for make-ahead weekday lunches or a light healthy dinner and features a Mediterranean dressing plus a pantry-friendly twist you won’t expect.
4
servings
524
kcal
Equipment: 1. Cutting board for chopping and resting the chicken, dont use the same one for salad without washing
2. Sharp chef’s knife for slicing chicken and veg
3. Measuring cups and spoons (youll need 1/3 cup, tbsp and tsp measurements)
4. Medium bowl to whisk the dressing in
5. Whisk for emulsifying the dressing
6. Large salad bowl to toss everything together
7. Grill pan or heavy skillet to cook the chicken
8. Tongs or a spatula to flip and handle the chicken
9. Instant-read thermometer to check the chicken is 165 F
Ingredients
-
2 boneless skinless chicken breasts (about 1 lb)
-
1 large head romaine lettuce (about 6 cups), chopped
-
1 English cucumber, sliced
-
1 pint cherry tomatoes, halved
-
1/2 small red onion, thinly sliced
-
1/2 cup pitted Kalamata olives, halved
-
4 oz feta cheese, crumbled
-
1/4 cup fresh parsley, chopped (optional)
-
1/3 cup extra virgin olive oil (for dressing)
-
3 tbsp red wine vinegar
-
1 tbsp fresh lemon juice
-
1 tsp Dijon mustard
-
1 small garlic clove, minced
-
1 tsp dried oregano
-
1 tsp honey (optional, for balance)
-
Salt and freshly ground black pepper, to taste
-
1 tbsp olive oil (for chicken)
-
1 tsp dried oregano (for chicken)
-
1/2 tsp kosher salt (for chicken)
-
1/4 tsp black pepper (for chicken)
Directions
- Pat the chicken breasts dry, rub with 1 tbsp olive oil, 1 tsp dried oregano (for chicken), 1/2 tsp kosher salt and 1/4 tsp black pepper, let sit 10 minutes while you get everything else ready.
- Heat a grill pan or skillet over medium-high heat and cook the chicken about 6 to 8 minutes per side (depending on thickness) until an instant-read thermometer reads 165 F, then transfer to a board and rest at least 5 minutes.
- Whisk the dressing: in a bowl combine 1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp honey if using, and salt and freshly ground black pepper to taste; taste and tweak acidity or sweetness as needed.
- Chop the romaine into bite size pieces (about 6 cups), slice the English cucumber, halve the cherry tomatoes, thinly slice 1/2 small red onion, and halve 1/2 cup pitted Kalamata olives.
- In a large bowl toss the romaine, cucumber, tomatoes, red onion, olives and 1/4 cup chopped fresh parsley if using, with most of the dressing but leave a little for finishing so it doesnt get soggy.
- Crumble 4 oz feta over the salad and gently toss once more so you still have nice chunks of cheese.
- Slice the rested chicken thinly against the grain and arrange on top of the salad, drizzle any reserved dressing over the chicken.
- Taste and adjust with a sprinkle more salt, pepper or a squeeze of lemon if it needs brightness, dont overdo it tho.
- To meal prep: store the dressing separately and keep the sliced chicken and veggies in an airtight container in the fridge up to 3 days, assemble just before eating so lettuce stays crisp.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 418g
- Total number of serves: 4
- Calories: 524kcal
- Fat: 35.4g
- Saturated Fat: 8.9g
- Trans Fat: 0.05g
- Polyunsaturated: 4.4g
- Monounsaturated: 20.8g
- Cholesterol: 116mg
- Sodium: 689mg
- Potassium: 904mg
- Carbohydrates: 12.8g
- Fiber: 3.5g
- Sugar: 3.3g
- Protein: 39.3g
- Vitamin A: 6250IU
- Vitamin C: 31mg
- Calcium: 175mg
- Iron: 3mg