Greek Salad with Grilled Chicken (Print Version)

A Mediterranean mix of tomatoes, cucumbers, feta, olives, and grilled chicken in a tangy olive oil dressing.

# What You'll Need:

→ 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 Kalamata olives, pitted
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:

01 - In a bowl, whisk 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 to medium-high heat. Grill chicken breasts 6 to 7 minutes per side until fully cooked and juices run clear. Allow to rest 5 minutes, then slice into strips.
03 - In a large bowl, toss tomatoes, cucumber, red onion, Kalamata olives, and feta cheese together.
04 - Whisk extra virgin olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl until combined.
05 - Pour dressing over the salad and toss gently to coat evenly.
06 - Top salad with grilled chicken strips and garnish with chopped parsley if desired. Serve immediately with extra dressing on the side.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent all day thinking about it.
  • The contrast between warm chicken and cold, crisp vegetables feels luxurious without being fussy.
  • It's naturally gluten-free and keeps you satisfied without the heaviness of a typical main course.
02 -
  • Overseasoning the chicken in the marinade won't save you—the real flavor comes from the contrast between the warm protein and the cool, fresh vegetables, so don't go heavy-handed with the salt.
  • Don't dress the entire salad and let it sit; the vegetables will become soggy and sad within 10 minutes, which I learned after trying to meal-prep this for work once.
  • The feta needs to be at room temperature to have that creamy, almost melting quality that makes people wonder if you added something special.
03 -
  • Don't crowd the grill pan—if your chicken breasts are touching or overlapping, they'll steam instead of sear, so use two batches if you need to.
  • The secret to this tasting restaurant-quality is letting each component stay at its own temperature: warm chicken, cool vegetables, room-temperature dressing, so they meet in the middle and create something balanced.
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