Greek Chicken Salad

Ingredients

• 360 g (1½ cups)plain Greek yoghurt
• 30 ml (2 tablespoons), plus extra for brushing the baking dishextra virgin olive oil
• 30 ml (2 tablespoons; from about 1 small lemon)fresh lemon juice
• 1 clove, mincedgarlic
• 1 tablespoondried oregano
• ½ teaspoon, plus more to tastefine sea salt
• ½ teaspoon, plus more to tastefreshly ground black pepper
• 907 g (2 pounds), of similar sizeboneless, skinless chicken breasts
• 1 large head, coarsely choppedromaine lettuce
• 4 large, dicedplum tomatoes
• 2 medium, diced; peeled if necessarycucumbers
• 1 large, thinly slicedred bell pepper
• 150 g (1 cup), pitted and halvedKalamata olives
• 2 tablespoons, rinsed and drainedcapers
• 113 g (4 ounces), or morecrumbled feta cheese
• To taste, optionalchopped fresh parsley

Instructions

1. 1

   Mix the dressing

   In a medium bowl, whisk together the yoghurt, olive oil, lemon juice, garlic, oregano, salt and pepper. Taste and adjust the seasoning if needed.

2. 2

   Marinate the chicken

   Spoon 120 ml (½ cup) of the yoghurt mixture into a medium bowl. Add the chicken and stir to coat, then cover and refrigerate for at least 30 minutes and up to 3 hours.

3. 3

   Chill the dressing

   Cover the remaining yoghurt mixture and refrigerate it to use as the salad dressing.

4. 4

   Heat the oven

   When ready to bake the chicken, preheat the oven to 220°C (425°F).

5. 5

   Prepare the dish

   Brush a 23 × 33 cm (9 × 13-inch) baking dish with olive oil or coat it with cooking spray.

6. 6

   Bake the chicken

   Shake excess marinade from the chicken and arrange the pieces in a single layer in the prepared dish, leaving a little space between them. Bake for 15–20 minutes, until the internal temperature reaches 68–71°C (155–160°F). Transfer to a chopping board and rest for 5 minutes; the internal temperature should reach at least 74°C (165°F). Thinly slice the chicken.

7. 7

   Fill the bowls

   Divide the lettuce between 6 individual serving bowls. Distribute the tomatoes, cucumbers, bell pepper, olives, capers, feta and sliced chicken evenly over the lettuce.

8. 8

   Dress and serve

   Drizzle the reserved yoghurt mixture evenly over the bowls. Garnish with chopped parsley if desired, then serve.

What is Greek chicken salad?

This is a Greek-inspired main-course salad rather than a single fixed traditional formula. It brings together familiar Mediterranean flavours: lemon, oregano, feta, olives and crisp vegetables.

Yoghurt does double duty here, first coating the chicken and then dressing the salad. That keeps the chicken and fresh ingredients connected without masking their contrasting textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 41g protein, 10g carbs, 17g fat.

The chicken and Greek yoghurt provide most of the protein, while the chicken, olive oil, olives and feta contribute much of the fat. Carbohydrates come mainly from the vegetables and yoghurt. For a more balanced plate, serve with wholemeal pitta or bread alongside the salad.

Why the yoghurt marinade works

Marinade: reserve only 120 ml (½ cup) of the yoghurt mixture for the chicken, and keep the rest covered separately for serving. This avoids using the dressing that has been in contact with raw chicken.

Timing: the chicken needs at least 30 minutes in the fridge, and can marinate for up to 3 hours. Similar-sized breasts help them cook at a more even pace.

Bake the chicken carefully

Spacing: arrange the pieces in one layer with a little room between them. This gives the hot oven access around each piece.

Doneness: use an instant-read thermometer in the thickest part of a breast. Rest the chicken for 5 minutes as directed, and check that it reaches at least 74°C (165°F) before slicing.

Build the salad for contrast

Crunch: romaine, cucumber and red pepper give the bowls a crisp base. Dice the tomatoes and cucumbers to make them easy to eat alongside the sliced chicken.

Briny finish: Kalamata olives, capers and feta bring salty, tangy notes. Rinse and drain the capers as listed so they do not add excess brine to the bowls.

Get the timing right

Prep: chop the vegetables and prepare the dressing while the chicken marinates, then keep the reserved dressing chilled. The chicken can go into the oven once the oven is hot.

Assembly: slice the rested chicken and assemble the bowls just before serving. This helps the lettuce stay crisp under the dressing.

What to serve alongside

The salad is substantial enough to serve on its own as a meal. For a heartier spread, serve it with warm pitta or crusty bread.

If serving bread, keep the salad dressing on the side until the bowls are ready to eat. That preserves the crisp lettuce and vegetables.

Recipe notes & tips

• Keep the portion of yoghurt mixture for dressing separate from the marinade throughout preparation.
• Choose chicken breasts of similar size so they cook more evenly.
• Use a thermometer to check the thickest part of each breast rather than relying on colour alone.
• Let the chicken rest for 5 minutes before slicing so it is easier to handle.
• Dress the bowls just before serving to keep the lettuce crisp.

Variations

• Add fresh herbs: Scatter chopped dill or mint over the finished bowls.
• Swap the lettuce: Use another crisp salad leaf in place of romaine.
• Add pitta: Serve warm pitta alongside the salad for a more filling meal.
• Make it milder: Use fewer capers and olives for a less briny finish.
• Change the cheese: Crumble extra feta over the bowls if you want a stronger salty tang.

Common mistakes to avoid

• Using the same mixture for marinade and dressing: Set aside the dressing portion before adding any chicken.
• Crowding the baking dish: Leave a little space between the breasts so they are arranged in a single layer.
• Skipping the temperature check: Check the thickest part and make sure the chicken reaches at least 74°C (165°F) after resting.
• Slicing immediately: Rest the chicken for 5 minutes before cutting it.
• Dressing too early: Add the dressing just before serving to help prevent limp lettuce.

How to store

Refrigerate leftover chicken, vegetables and dressing in separate covered containers and use within 3–4 days. Reheat the chicken until piping hot, then add it to fresh or stored salad ingredients; keep the dressing chilled and add it just before eating.

Frequently asked questions