Greek Salad with Chicken

This Greek salad with chicken is a fresh, vibrant, and satisfying dish perfect for meal-prepped lunches or light dinners. Crisp lettuce, juicy marinated chicken, Mediterranean tomatoes, crunchy cucumbers, briny kalamata olives, and creamy feta cheese all come together with a zesty homemade Greek vinaigrette.

Why You’ll Love This Recipe

• It’s quick and easy—ready in just 15 minutes.

• A healthy, protein-packed option that works for lunch or dinner.

• Customizable with your favorite vegetables or proteins.

• Perfect for meal prep since the salad and dressing can be stored separately.

• Bursting with classic Mediterranean flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 cups chopped lettuce (iceberg or romaine)
1 8-ounce Greek marinated chicken breast, sliced or chopped
2 cups Mediterranean tomato salad or sliced tomatoes
1 cup sliced Persian or hothouse cucumber
¼ cup kalamata olives
¼ cup feta cheese, broken into chunks

For the Greek dressing:
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 clove garlic, peeled and minced
2 teaspoons dried oregano
1 teaspoon sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Directions

1. Add the chopped lettuce to a large serving bowl or divide into two individual bowls.

2. Top with the sliced chicken, tomato salad (or fresh tomatoes), cucumbers, olives, and feta cheese.

3. To make the dressing: in a small jar, combine olive oil, red wine vinegar, garlic, oregano, sugar, salt, and pepper. Secure the lid and shake until emulsified. Taste and adjust seasoning if needed.

4. Drizzle the dressing over the salad just before serving and toss gently.

Servings and timing

• Servings: 2 salads

• Prep time: 14 minutes

• Total time: 14 minutes

• Calories: ~334 kcal per serving

Variations

• Replace chicken with grilled shrimp or salmon for a seafood twist.

• Add bell peppers, red onion, or artichoke hearts for more crunch and flavor.

• Use mixed greens or spinach instead of lettuce.

• For a vegetarian version, skip the chicken and add chickpeas.

• Try crumbled goat cheese instead of feta.

Storage/Reheating

• Store the salad and dressing separately in airtight containers.

• Salad keeps fresh in the refrigerator for up to 3 days.

• Dressing can be refrigerated for up to 1 week; shake well before using.

• Avoid freezing, as fresh vegetables will lose their texture.

FAQs

Can I make this salad ahead of time?

Yes, but keep the dressing separate and add it just before serving to prevent sogginess.

What’s the best chicken to use?

Marinated and grilled chicken breast works best, but rotisserie chicken can be used as a shortcut.

Can I use store-bought Greek dressing?

Yes, but homemade dressing gives the freshest flavor and is quick to prepare.

Is this salad gluten-free?

Yes, all the listed ingredients are naturally gluten-free.

How do I make it more filling?

Add quinoa, farro, or whole-grain pasta to bulk it up.

Can I make it dairy-free?

Yes, simply omit the feta or replace it with a dairy-free cheese alternative.

Can I meal prep this for the week?

Yes, prepare the chicken, chop veggies, and portion into containers. Store dressing separately and add just before eating.

How long does the dressing last?

Up to 7 days in the refrigerator when stored in a sealed jar.

Can I use different lettuce types?

Yes, romaine, iceberg, butter lettuce, or even baby spinach all work well.

Can I add more protein?

Absolutely. Chickpeas, hard-boiled eggs, or grilled tofu can be added for extra protein.

Conclusion

Greek Salad with Chicken is a refreshing, flavorful, and versatile dish that works beautifully as a quick lunch, dinner, or meal prep option. With crisp vegetables, juicy chicken, tangy feta, and a zesty homemade vinaigrette, it’s a Mediterranean classic that you’ll come back to again and again.

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