Greek Chicken Salad

Ingredients

• 907 g (2 lb)boneless, skinless chicken thighs (or boneless, skinless chicken breasts)
• 45 ml (3 tablespoons)olive oil
• 22.5 ml (1½ tablespoons)lemon juice
• 2.5 ml (½ teaspoon)dried dill
• 2.5 ml (½ teaspoon)dried oregano
• 2.5 ml (½ teaspoon)garlic powder
• 1.25 ml (¼ teaspoon)sea salt
• 1.25 ml (¼ teaspoon)black pepper
• 1 large headromaine lettuce (or about 1.4 litres (6 cups) mixed greens or spinach)
• 75 g (½ cup)feta cheese, diced
• ¼ smallred onion
• 75 g (½ cup)olives
• 1cucumber
• 150 g (1 cup)cherry tomatoes
• 1avocado
• 120 g (½ cup)hummus
• 5 ml (1 teaspoon)fresh parsley (optional, for garnish)
• 5 ml (1 teaspoon)fresh dill (optional, for garnish)
• 60 ml (¼ cup)olive oil
• 30 ml (2 tablespoons)lemon juice
• 0.625 ml (⅛ teaspoon)dried dill
• 0.625 ml (⅛ teaspoon)dried oregano
• 0.625 ml (⅛ teaspoon)garlic powder
• 0.625 ml (⅛ teaspoon)sea salt
• 0.625 ml (⅛ teaspoon)black pepper

Instructions

1. 1

   Dice the chicken

   Pat the chicken thighs dry with paper towels. Cut them into 2.5 cm (1-inch) pieces on a chopping board, then put the pieces in a large bowl.

2. 2

   Marinate the chicken

   Whisk the 45 ml olive oil, 22.5 ml lemon juice, garlic powder, dried dill, oregano, salt and pepper in a small bowl. Pour the mixture over the chicken and turn the pieces until coated. Cover the bowl and leave to marinate for 30 minutes, or refrigerate for up to 12 hours if preparing ahead.

3. 3

   Prepare the vegetables

   Wash and chop the lettuce. Dice the tomatoes, cucumber and feta, and slice the red onion. Dice the avocado just before serving to help prevent it from browning.

4. 4

   Whisk the dressing

   Whisk the dressing ingredients together in a bowl or jar, then season to taste with salt and pepper.

5. 5

   Heat the pan

   Heat the oil in a large frying pan over medium-high heat. When it is hot, add the marinated chicken, working in batches if needed so the pan is not crowded.

6. 6

   Cook the chicken

   Sauté the chicken, turning the pieces occasionally with tongs so they brown on all sides and cook through. Check the thickest pieces with a meat thermometer; when the internal temperature reaches 74°C (165°F), transfer the chicken to a large bowl or plate.

7. 7

   Build the salad

   Spread the lettuce over a large serving platter and top with the chicken, cucumber, tomatoes, onion, feta, olives, avocado and hummus. If using, scatter over the fresh herbs and garnish with lemon slices.

8. 8

   Dress and serve

   Just before serving, drizzle the dressing over the salad and toss, or serve the dressing separately at the table.

What is Greek chicken salad?

Greek salad takes inspiration from the fresh vegetables, olives, feta and herbs associated with Greek cooking. This version turns those flavours into a full meal by adding marinated chicken, avocado and hummus.

The contrast is what makes it work: crisp lettuce and cucumber meet juicy tomatoes, salty feta and olives, while the chicken brings a warm, savoury element.

Nutrition and macros by portion

The nutrition label shows one serving as written: 644 calories, 31g protein, 14g carbs, 53g fat.

The chicken, feta and hummus contribute protein, while the lettuce, tomatoes and other vegetables provide most of the carbohydrates. Olive oil, avocado, feta and chicken thighs are the main sources of fat. To balance the plate, serve a generous portion of vegetables alongside the chicken and use the dressing to taste.

The chicken marinade

Herbs and garlic: Dried dill, oregano and garlic powder flavour the chicken alongside lemon and olive oil. The short 30-minute rest gives the seasoning time to coat the diced pieces.

Ahead of time: For meal prep, refrigerate the covered chicken in its marinade for up to 12 hours, as directed. Keep it chilled until you are ready to cook.

Get the pan temperature right

Hot pan: Let the oil heat over medium-high heat before adding the chicken. This helps the pieces brown rather than simply warming through in a cool pan.

Room to brown: Cook in batches if the pieces would otherwise crowd the pan. Turn them occasionally, and use a thermometer to confirm they reach 74°C (165°F) inside.

Keep the salad crisp

Fresh greens: Wash and chop the lettuce while the chicken marinates, then keep it ready for assembly. If preparing ahead, store the greens apart from the dressing and warm chicken.

Avocado: Leave it whole until close to serving, then dice it. This limits the time its cut surface is exposed to air.

Dress just before serving

The dressing combines olive oil, lemon juice and the same dried herbs used for the chicken. Whisk or shake it well so the oil and lemon are mixed before pouring.

Add it at the table or shortly before eating to keep the lettuce from wilting. Serving it separately also lets everyone choose how much to use.

Make it a complete meal

The chicken, hummus, feta and avocado make the salad filling, while the vegetables add crunch and freshness. Arrange the ingredients on a platter so the toppings are easy to portion.

For a more substantial meal, serve it with warm pitta or another bread. For a lighter plate, use a little less hummus or dressing and add extra lettuce and cucumber.

Recipe notes & tips

• Pat the chicken thoroughly dry before cutting it so the marinade coats the pieces rather than pooling on their surface.
• Cut the chicken into evenly sized pieces to help them cook at a similar rate.
• Use tongs to turn the chicken during cooking and check several pieces with a thermometer.
• Keep the avocado whole until just before assembling the salad.
• Whisk the dressing again just before using if the oil and lemon have separated.
• Keep dressing and greens separate if making portions ahead.

Variations

• Use chicken breast: Swap in boneless, skinless breasts and cut them into evenly sized pieces.
• Change the greens: Use mixed greens or spinach in place of romaine, as suggested in the recipe.
• Add extra herbs: Finish with the optional fresh parsley and dill for a brighter herbal note.
• Serve dressing separately: Let diners add it at the table to suit their preference.
• Add lemon at the table: Serve with lemon slices for an extra squeeze of citrus.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of browning; cook it in batches.
• Skipping the temperature check: Colour alone is not a reliable doneness cue; check that the chicken reaches 74°C (165°F).
• Cutting the avocado too early: It can brown before serving; dice it at the last moment.
• Dressing the salad in advance: The lettuce can wilt; add the dressing just before serving.
• Leaving the chicken uncovered while marinating: Cover the bowl and refrigerate it if marinating for longer than the 30-minute room-temperature rest.

How to store

Store cooked chicken, chopped vegetables and dressing separately in airtight containers in the refrigerator, and aim to use them within 3–4 days. Keep avocado whole until serving. Reheat the chicken until steaming hot, then assemble the salad with fresh greens and dressing.

Frequently asked questions