This main course Greek chicken salad is fresh and crunchy, and hits the spot any time of year. Topped with juicy marinated chicken and a creamy feta dressing, it’s hearty and full of flavor!
There’s nothing particularly innovative about this Greek chicken salad, but it is one of the salads I find myself craving most often. I just love the combination of crunchy vegetables cut into big chunks with tender marinated chicken, salty feta and a bright lemony vinaigrette. It’s just what I need, whether it’s the dead of winter or the middle of summer (or that awkward in-between time we’re enduring right now).
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Traditional Greek salad doesn’t usually involve lettuce or chicken, or bell peppers for that matter, and is more of a side than a meal, but I love the flavors so much I can’t resist bulking it up into a main course. You could serve it with pita breads and tzatziki for something even heartier, but I find this salad totally satisfying on its own.
The dressing in this salad doubles as a marinade for the chicken, which is a time-saving trick I love. I simply blend some feta into the portion I’ve reserved for the dressing for added creaminess and flavor.
Here’s how I make this Greek chicken salad
- Whisk, or blend together some red wine vinegar, lemon juice, dijon mustard, garlic, olive oil, oregano, salt and pepper.
- Pour half the marinade into a gallon-size freezer bag. Marinate in the fridge for at least a couple of hours, and preferably overnight.
3. Cook the chicken and let it rest while you assemble the salad.
4. Put the reserved dressing/marinade in a bowl, measuring cup, or blender, add some feta cheese and blend with an immersion blender or full blender until creamy. You can also just finely crumble the cheese and whisk it into the dressing.
5. Chop up some romaine lettuce, cucumber, red onion, tomatoes, and red pepper and place in a large bowl.
6. Toss the salad together with dressing to taste.
7. Top with chicken and feta chunks and drizzle with additional dressing.
Simple as that. Just look at that freshness!
Enjoy !! xx
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Greek Chicken Salad
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- 2 cloves garlic minced
- 1 teaspoon dijon mustard
- 1 teaspoon sugar
- 2 teaspoons dried oregano
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/3 cup crumbled feta
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts
- 2 romaine hearts chopped
- 1 small red bell pepper chopped in 1/2 inch chunks
- 1/2 cucumber chopped in 1/2 inch chunks
- 1 pint cherry tomatoes halved or quartered
- 1/2 small red onion thinly sliced
- 1 cup crumbled feta
In a small bowl or measuring cup, whisk together (or blend with an immersion blender) the dressing ingredients, except for the feta. Keep the reserved dressing in the fridge until ready to use.
Place the chicken breasts with half of the marinade in a large freezer bag, and marinate in the fridge for at least 2 hours, or overnight.
Remove the chicken from the marinade, patting to dry with a paper towel. Sprinkle with a little salt and pepper. Heat 1 tablespoon olive oil in a nonstick or cast iron pan over medium heat. Add the chicken breasts to the pan and cook, flipping once, for 3- 5 minutes per side until no longer pink inside. Set aside on a cutting board to rest.
While the chicken is resting, add feta to the reserved dressing/marinade and blend or whisk until creamy.
Add all vegetables to a large bowl and toss with dressing, to taste. Divide the salad between 4 plates. Slice the chicken breast and divide between the salad plates. Sprinkle with feta and drizzle with additional dressing.