Greek Chicken Salad Recipe

Ingredients

• 180 g (6 cups)chopped lettuce (iceberg or romaine)
• 227 g (8 oz)Greek-marinated chicken breast
• 300 g (2 cups)Mediterranean tomato salad, or sliced tomatoes
• 120 g (1 cup)sliced cucumber (Persian or hothouse)
• 35 g (¼ cup)Kalamata olives
• 38 g (¼ cup)feta cheese, broken into chunks
• 60 ml (¼ cup)extra-virgin olive oil
• 60 ml (¼ cup)red wine vinegar
• 1 clovegarlic, peeled and minced
• 10 ml (2 teaspoons)dried oregano
• 5 ml (1 teaspoon)granulated sugar
• 2.5 ml (½ teaspoon)kosher salt
• 2.5 ml (½ teaspoon)freshly ground black pepper

Instructions

1. 1

   Build the salad

   Put the lettuce in a large serving bowl or divide it between two individual bowls. Arrange the sliced chicken, tomato salad, cucumber, olives and feta on top.

2. 2

   Shake the dressing

   Add the olive oil, red wine vinegar, garlic, oregano, sugar, salt and pepper to a small lidded jar. Close it and shake until blended and emulsified. Adjust with more sugar, salt or pepper to taste.

3. 3

   Dress and toss

   Drizzle the dressing over the salad and toss it to your liking.

What is Greek chicken salad?

Greek salad draws on familiar Mediterranean ingredients such as tomatoes, cucumber, olives and feta, usually brought together with an olive-oil dressing. This version adds marinated chicken to make it a substantial main-course salad.

Crisp lettuce gives the juicy vegetables and salty feta a fresh base, while oregano and red wine vinegar bring a tangy, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 587 calories, 42g protein, 19g carbs, 38g fat.

The chicken contributes much of the protein, while the lettuce, tomato and other vegetables supply most of the carbohydrates. Olive oil is the main source of fat, with feta adding some as well. Pair a serving with extra vegetables or bread, depending on whether you want to add freshness or make the meal more filling.

The ingredients that shape the salad

Chicken: Greek-marinated chicken provides the protein and savoury centre of the dish. Slice it before arranging it over the lettuce so it is easy to serve.

Vegetables and feta: Lettuce and cucumber bring crunch, while the tomato salad adds juiciness. Kalamata olives and feta contribute salty, tangy notes.

Getting the dressing right

Shake: A small lidded jar lets the oil, vinegar and seasonings combine quickly into an emulsified dressing. Close the lid firmly before shaking.

Taste: The recipe allows for adjustment with extra sugar, salt or pepper. Taste the dressing before pouring it over the salad so you can season it to your preference.

Keep the textures fresh

Layer: Add the toppings over the lettuce, then dress the salad just before serving. This helps the leaves stay crisp rather than sitting in the dressing.

Toss: Mix the salad as lightly or thoroughly as you like. A gentle toss distributes the dressing while keeping the feta and other toppings visible.

Timing and preparation

The recipe takes 14 minutes in total, with the method focused on assembling the salad and shaking the dressing. Using chicken that is already cooked and ready to slice keeps the preparation straightforward.

For meal preparation, keep the dressing apart from the salad until serving. Add it at the last moment to preserve the lettuce's crunch.

What to serve with it

The chicken, vegetables, feta and dressing make this salad a complete-feeling lunch or light dinner on its own. For a more substantial meal, serve it with bread alongside.

It also pairs well with a simple soup or another vegetable side if you are putting together a larger spread.

Recipe notes & tips

• Dry the lettuce well so excess water does not dilute the dressing.
• Slice the chicken into bite-sized pieces for easier serving.
• Shake the dressing just before using it if the oil and vinegar have separated.
• Taste the dressing before adding it to the salad and adjust the seasonings to your liking.
• Add the dressing only when you are ready to eat for the crispest lettuce.

Variations

• Use romaine: Choose it for sturdy, crunchy leaves.
• Try iceberg: Use it for a particularly crisp, mild base.
• Swap the tomatoes: Use sliced tomatoes instead of Mediterranean tomato salad.
• Change the cucumber: Choose Persian or hothouse cucumber, as in the recipe.
• Add more oregano: Increase the dried oregano slightly for a more herb-forward dressing.

Common mistakes to avoid

• Dressing too early: The lettuce can lose its crunch; add the dressing just before serving.
• Skipping the shake: Oil and vinegar may not combine evenly; shake the closed jar until emulsified.
• Over-seasoning first: Salt and pepper are adjustable; taste the dressing before adding more.
• Leaving the chicken in large pieces: It is harder to distribute through the salad; slice it before topping the greens.
• Tossing too vigorously: The toppings can break up; toss gently if you want to keep them distinct.

How to store

Store undressed salad and dressing separately in covered containers in the fridge, and use within 1–2 days for the best texture. Once dressed, the lettuce will soften, so this salad is best eaten straight away; reheating is not needed.

Frequently asked questions