Greek Salad with Chicken (Print Version)

Mediterranean salad with ripe tomatoes, cucumbers, olives, feta, and tender grilled chicken breast.

# What You Need:

→ Grilled Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 1 teaspoon dried oregano
05 - 1 garlic clove, minced
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper

→ Salad

08 - 3 medium ripe tomatoes, cut into wedges
09 - 1 large cucumber, sliced into half-moons
10 - 1 small red onion, thinly sliced
11 - ¾ cup Kalamata olives, pitted
12 - ¾ cup feta cheese, cubed or crumbled
13 - ¼ cup fresh parsley, chopped (optional)

→ Dressing

14 - 3 tablespoons extra virgin olive oil
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon dried oregano
17 - ½ teaspoon salt
18 - ¼ teaspoon freshly ground black pepper

# How To Make:

01 - Whisk olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper in a bowl. Add chicken breasts and let marinate for at least 15 minutes.
02 - Preheat grill or grill pan to medium-high heat. Cook chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice into strips.
03 - Combine tomatoes, cucumber, red onion, Kalamata olives, and feta cheese in a large salad bowl.
04 - Whisk extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper together in a small bowl.
05 - Pour the dressing over the salad ingredients and toss gently to combine evenly.
06 - Top the salad with grilled chicken strips and garnish with fresh parsley if desired. Serve immediately with additional dressing on the side if preferred.

# Expert Advice:

01 -
  • It's genuinely light but still satisfying—no food coma, just pure energy.
  • The whole thing comes together in 35 minutes, making it perfect for weeknight dinners when you're tired but hungry.
  • Every element tastes like it belongs together, never fighting for attention on the plate.
02 -
  • Overseasoning the dressing is easy to do—start conservative and taste before adding more salt, because feta is already salty and the olives contribute their own punch.
  • Don't dress the salad more than 30 minutes ahead or the tomatoes will weep and everything gets watery and sad; do it just before eating.
  • Room temperature vegetables taste better than cold ones straight from the fridge; let them sit out for 20 minutes and you'll actually taste them.
03 -
  • Pound your chicken breasts to an even thickness before grilling so no part cooks faster than the rest—this habit alone changes everything.
  • Buy your feta from a good source; cheap feta tastes like salt and regret, while quality feta tastes like something worth eating.
  • If you're not using all the dressing right away, keep it separate and add it just before serving so the salad stays crisp and doesn't turn into cucumber soup.
Go Back