This Greek chicken salad is fresh and crunchy and works any time of year. Topped with juicy marinated chicken and a creamy feta dressing, it’s hearty and full of flavor.
This Greek chicken salad isn’t meant to be revolutionary — it’s simply one of my favorite salads to make and eat. Crisp romaine, cherry tomatoes, red onion and cucumber pair perfectly with chicken breasts marinated in a classic Greek-style dressing, salty feta, and a bright lemony vinaigrette.
It’s equally satisfying in winter or summer and makes a quick, flavorful weeknight dinner. If I’m craving Mediterranean flavors, this salad is usually what I reach for, though sometimes I turn the same flavors into pasta for Greek spaghetti.
Why you’ll love this Greek chicken salad
Serves as a full meal. By adding marinated, pan-seared chicken and a generous scoop of feta, a traditional side salad becomes a filling main course. Serve it on its own, or add warm pita and a side of tzatziki if you want something heartier.
Simple and time-saving. The vinaigrette doubles as the chicken marinade; reserving a portion and blending it with feta creates a creamy dressing without extra fuss.
Nutritious. This salad is rich in protein from the chicken, healthy fats from olive oil and feta, and fiber and vitamins from the vegetables.
Ingredient notes
For the marinade and dressing
Olive oil
Use a good extra virgin olive oil for both the marinade and to cook the chicken — it makes a noticeable difference in flavor.
Lemon juice
Fresh lemon juice brightens the marinade and helps tenderize the chicken.
Red wine vinegar
Red wine vinegar adds classic Greek tang and acidity to the dressing and marinade.
Dijon mustard
Dijon adds depth and helps emulsify the dressing so it coats the chicken and vegetables evenly.
For the salad
Lettuce
Romaine is my go-to for crunch, but iceberg or butter lettuce work too if you prefer a milder texture.
Bell pepper
I use red bell pepper for color and crunch.
Cucumbers
Cucumbers bring cool freshness; Persian or English cucumbers are excellent choices.
Cherry tomatoes
Cherry tomatoes add sweetness and color — halve or quarter them depending on size.
Red onion
Thinly sliced red onion gives a sharp, slightly sweet bite. If you want a milder flavor, soak the slices in cold water for 5–10 minutes and drain before adding.
Feta cheese
Use a quality block of feta and crumble it by hand. Sheep’s-milk or a creamier feta blends best into the dressing and tastes rich on the salad.
How to make this Greek chicken salad
1. Whisk together red wine vinegar, lemon juice, minced garlic, Dijon mustard, sugar, dried oregano, salt, pepper and olive oil in a small bowl. Reserve about 1/3 cup of the dressing to marinate the chicken and set the rest aside for the salad.
2. Place the chicken breasts in an airtight container with the reserved 1/3 cup of dressing so they’re well coated. Marinate in the refrigerator for at least 2 hours, preferably overnight.
3. Remove the chicken from the marinade, pat dry, and season lightly with salt and pepper.
4. Heat 1 tablespoon olive oil in a nonstick or cast iron skillet over medium-high heat. Cook the chicken 3–5 minutes per side until cooked through (internal temperature 165°F / 74°C). Transfer to a cutting board and let rest before slicing.
5. While the chicken rests, add 1/3 cup crumbled feta to the reserved dressing and blend until smooth and creamy. An immersion blender, food processor or regular blender all work well.
6. Chop romaine, cucumber, red onion, cherry tomatoes and red pepper and place them in a large bowl. Toss with the dressing to taste.
7. Slice the chicken and arrange it over the salads. Sprinkle with additional crumbled feta and drizzle any remaining dressing over the top.
Your Greek chicken salad is ready to serve — colorful, crunchy and full of Mediterranean flavor.
Make ahead and storage
Cook the chicken ahead: Cooked chicken can be refrigerated for up to 3 days. Slice or chop it when ready to assemble the salad.
Store dressing separately: Keep the dressing in an airtight container in the refrigerator for up to one week.
Prep veggies in advance: Chop vegetables and store them in separate airtight containers in the fridge so the salad stays crisp when assembled.
