Greek Chicken Salad with Lemon Dill Dressing

Ingredients

• 454 g (1 pound)boneless, skinless chicken thighs, washed and dried
• 80 ml (⅓ cup)plain Greek yoghurt
• 45 ml (3 tablespoons)olive oil
• Zest of 1lemon
• 90 ml (6 tablespoons)lemon juice, from 1½ lemons; reserve the remaining half for the sauce
• 4 clovesgarlic, minced
• 30 ml (2 tablespoons)salt-free dried Greek seasoning
• ½ teaspoonfine sea salt
• 30 ml (2 tablespoons)lemon juice, from ½ lemon
• ½ teaspoon, optionalsugar
• 2 medium cloves (about 1 teaspoon)garlic, minced
• 180 ml (¾ cup)Greek yoghurt
• 30 ml (2 tablespoons)olive oil
• ½ teaspoonfine sea salt
• ½ teaspoondried dill
• 1European cucumber, sliced into half-moons
• 227 g (8 ounces)cherry tomatoes, halved
• 1green pepper, deseeded and thinly sliced
• ½red onion, thinly sliced
• 200 g (7 ounces)feta cheese, cubed or crumbled
• 160 ml (⅔ cup)pitted Kalamata olives
• 1 head, optionalromaine lettuce, chopped
• 30 ml (2 tablespoons), optionalcapers

Instructions

1. 1

   Marinate chicken

   Put the Greek yoghurt, 3 tablespoons olive oil, lemon zest, 6 tablespoons lemon juice, 4 minced garlic cloves, Greek seasoning, ½ teaspoon salt and chicken thighs in a large resealable bag. Seal it and move the chicken around to coat it evenly. Refrigerate for 30 minutes.

2. 2

   Heat the oven

   Preheat the oven to 220°C (425°F).

3. 3

   Bake the chicken

   Bake the chicken for 20–25 minutes, until cooked through and a meat thermometer reads 74°C (165°F) internally.

4. 4

   Rest the chicken

   Transfer the chicken to a plate, cover it loosely with foil and leave it to rest for 5 minutes before slicing.

5. 5

   Make the dressing

   While the chicken cooks, prepare the sauce.

6. 6

   Mix the dressing

   In a medium bowl, combine the Greek yoghurt, 2 tablespoons lemon juice, sugar if using, 2 minced garlic cloves, 2 tablespoons olive oil, ½ teaspoon salt and dried dill.

7. 7

   Stir the sauce

   Stir the dressing ingredients together until combined.

8. 8

   Build the salad

   In a large bowl, combine the lettuce, cucumber, tomatoes, green pepper, red onion, feta, Kalamata olives and capers.

9. 9

   Dress the salad

   Add as much lemon dill yoghurt dressing as you like and toss to coat.

10. 10

    Serve with chicken

    Divide the salad between plates and top with strips of chicken.

What is Greek chicken salad?

Greek salad draws on the combination of fresh vegetables, olives and feta associated with Greek horiatiki. This version adds baked chicken and a creamy lemon dill yoghurt dressing to make it a more substantial meal.

The contrast is what makes it work: warm, savoury chicken alongside crisp vegetables, salty feta and briny olives, with lemon cutting through the richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 30g protein, 24g carbs, 43g fat.

The chicken and feta provide much of the protein, while the yoghurt and olive oil contribute a substantial share of the fat. The vegetables and yoghurt account for most of the carbohydrates. For a balanced plate, serve a generous portion of vegetables with the chicken and add bread or grains if you want a heartier meal.

The yoghurt marinade

Yoghurt: it coats the thighs with a tangy, savoury marinade that clings well during baking. Allow the full 30 minutes in the fridge for the flavours to settle in.

Lemon and garlic: zest and juice bring brightness, while minced garlic and Greek seasoning flavour the chicken throughout.

Getting the chicken right

Temperature: bake at 220°C (425°F) for 20–25 minutes, checking the thickest part with a meat thermometer. The recipe’s doneness cue is 74°C (165°F).

Resting: leave the cooked thighs under a loose foil cover for 5 minutes before slicing. This gives you time to finish the salad and helps keep the chicken juicy.

A smooth lemon dill dressing

Balance: yoghurt provides a creamy base, while lemon juice, garlic and dill keep the dressing lively. The optional sugar can soften the sharpness if you prefer a gentler lemon flavour.

Consistency: stir the dressing until evenly combined, then add only as much as you want to the salad. Keeping some aside also lets everyone adjust their serving.

Build for contrast

Vegetables: cucumber, tomatoes, green pepper and red onion bring crunch and freshness. Slice them fairly evenly so they are easy to eat alongside the chicken.

Salty extras: feta, Kalamata olives and optional capers add punchy, briny flavours. Taste before adding extra salt, as these ingredients are already savoury.

Serving and meal prep

Serve the salad straight after tossing, with sliced chicken arranged on top. If preparing ahead, keep the dressing separate until serving so the vegetables stay crisp.

For a fuller plate, serve it with warm flatbread or cooked grains. The optional romaine makes the salad more substantial and adds extra crunch.

Recipe notes & tips

• Pat the chicken dry before marinating so the yoghurt mixture coats it evenly.
• Use a thermometer to check the thickest part of a thigh rather than relying only on colour.
• Let the chicken rest for the full 5 minutes before slicing.
• Add the dressing gradually and toss just before serving.
• Taste the salad before adding extra salt because feta, olives and capers are salty.
• Keep any lettuce separate from the dressed salad if you are preparing it ahead.

Variations

• Add oregano: mix a little extra dried oregano into the chicken marinade for a more herbal flavour.
• Use chicken breast: bake until it reaches the same internal temperature, checking early because lean breast meat can cook faster.
• Skip the lettuce: leave it out for a more traditional chopped-vegetable-style salad.
• Make it more filling: serve the salad with cooked bulgur or warm flatbread.
• Adjust the brininess: omit the capers or use fewer olives for a milder salad.

Common mistakes to avoid

• Crowding the baking dish: arrange the thighs with space around them so they bake rather than steam.
• Guessing doneness: check the centre of a thigh with a thermometer and look for 74°C (165°F).
• Slicing too soon: rest the chicken for 5 minutes first to help retain its juices.
• Dressing too early: toss just before serving so the vegetables keep their crunch.
• Over-salting: taste after adding feta, olives and capers before seasoning further.

How to store

Store the cooked chicken, undressed salad and dressing separately in airtight containers in the fridge for up to 3 days. Reheat the chicken until piping hot, then add it to freshly dressed salad; keep the salad and dressing chilled rather than reheating them.

Frequently asked questions