Greek Chicken Salad

This Greek chicken salad tops crisp vegetables with yogurt-marinated chicken, feta, olives, and a bright lemon dressing.

A Greek Chicken Salad Inspired by Two Favorites

This Greek chicken salad brings together two recipes I absolutely love: my chicken gyros and traditional Greek salad. After a 30-minute soak in a garlicky yogurt marinade, the chicken tenders cook in about 10 minutes, making this a practical weeknight dinner.

Instead of tucking the chicken into pita, I pile it over crisp romaine with tomatoes, cucumber, bell pepper, briny olives, and creamy feta. Then comes the finishing touch: ladolemono, a zippy Greek lemon and olive oil dressing that ties everything together.

You get warm, boldly seasoned chicken and plenty of fresh crunch in every bite. That combination is exactly why this has long been one of my go-to supper salads.

Greek Chicken Salad Ingredients

• Chicken tenders: These cook quickly and are the perfect size for individual salad bowls.
• Greek yogurt: The base of the marinade, coating the chicken so the garlic, lemon, and spices cling to every piece.
• Lemon juice and red wine vinegar: These give the marinade a bright, tangy edge.
• Extra virgin olive oil: You’ll use it in the chicken marinade, for cooking, and in the dressing. Choose a flavorful extra virgin olive oil, since its flavor comes through clearly in the finished salad.
• Garlic: Three cloves bring a savory backbone to the marinade.
• Seasonings: Greek oregano, sweet paprika, cumin, and coriander give the chicken bold Mediterranean flavor. A pinch of cayenne adds a little heat, but it is optional.
• Romaine lettuce: Its sturdy leaves and refreshing crunch make a good base for the warm chicken.
• Fresh vegetables: Cherry or grape tomatoes, bell pepper, English cucumber, and thinly sliced shallots make the salad colorful and crisp.
• Kalamata olives: These Greek Kalamata olives add a rich, briny bite.
• Feta: Buy feta in a block for the best flavor and texture, then add as much as you like.
• Ladolemono: This simple Greek salad dressing brings everything together with lemon, olive oil, garlic, and oregano.

How to Make Greek Chicken Salad

This Greek chicken salad comes together in four main stages: marinate the chicken, prepare the dressing and vegetables, cook the chicken, and assemble the bowls.

• Marinate the chicken. In a large bowl, combine 1 cup Greek yogurt, the juice of 1 large lemon, 2 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, and 3 minced garlic cloves. Add a generous pinch of salt and black pepper, 1 tablespoon oregano, 1 teaspoon each sweet paprika, cumin, and coriander, and a pinch of cayenne, if using. Add 1 1/2 pounds chicken tenders and toss until well coated. Cover and refrigerate for 30 minutes.
• Make the dressing. Prepare the ladolemono Greek dressing according to the recipe. Whisk it well before using so the lemon juice and olive oil are emulsified.
• Prepare the salad. Add 8 ounces chopped romaine, 10 ounces cherry or grape tomatoes, 1 chopped bell pepper, 1 sliced English cucumber, 2 thinly sliced shallots, and Kalamata olives to a large bowl. Add 4 tablespoons of the dressing and toss. Taste and add more dressing or salt if needed, then finish with feta to your liking. Reserve about 3 tablespoons of dressing for the chicken.
• Cook the chicken. Heat 1 tablespoon extra virgin olive oil in a nonstick skillet over medium-high heat until shimmering but not smoking. Shake the excess marinade from the chicken, then add the tenders to the pan. Cook undisturbed for about 5 minutes, until browned. Flip and cook for about 5 minutes more, or until the chicken reaches an internal temperature of 165°F.
• Assemble the salad. Divide the dressed salad among serving bowls and top with the warm chicken. Drizzle the reserved ladolemono directly over the chicken and serve immediately.

Tips for the Best Greek Chicken Salad

• Give the marinade some time. Thirty minutes gives the yogurt, garlic, lemon, and spices time to coat and flavor the chicken. If you are pressed for time, even a few minutes in the marinade will make a difference.
• Remove excess marinade before cooking. A thick coating of yogurt marinade can prevent the chicken from browning properly in the skillet.
• Leave the chicken undisturbed. Letting the first side cook for about 5 minutes gives it time to develop good color before you flip it.
• Use a thermometer. Cooking time can vary depending on the thickness of the tenders. Chicken is safely cooked when the thickest part registers 165°F.
• Dress the salad lightly at first. Start with the 4 tablespoons called for in the recipe. You can always add more, but using too much at once can overwhelm the crisp vegetables.
• Dress just before serving. Keep the salad and dressing separate until you are ready to eat so the romaine stays crisp.

Can I Cook the Chicken on an Outdoor Grill?

Yes. Heat your outdoor grill to medium. Shake the excess marinade from the chicken tenders and grill for about 5 minutes on the first side. Flip and cook for another 3 to 5 minutes, or until the thickest part reaches 165°F.

Make Ahead and Storage

This Greek chicken salad is easy to prepare in stages:

• Make the dressing ahead: Store the ladolemono in a tightly closed jar in the refrigerator for up to 2 weeks, though I like to use it sooner. The oil and lemon juice will separate as it sits, so shake or whisk it before serving.
• Prepare the vegetables: Chop the romaine and vegetables one night ahead. Refrigerate them in covered containers, keeping the components separate when possible. Wait to add the dressing until just before serving.
• Marinate the chicken: Coat the chicken in the yogurt marinade, cover, and refrigerate overnight if you are working ahead.
• Store leftovers: Refrigerate the cooked chicken, vegetables, and dressing in separate airtight containers. Use the chicken within 3 days and dress the salad just before serving.

What to Serve with Greek Chicken Salad

This Greek chicken salad is filling enough to serve as a complete lunch or dinner. I love adding a spoonful of creamy tzatziki sauce to each bowl. The cool cucumber and yogurt are a natural match for the warm, spiced chicken.

For a larger meal, add warm homemade pita bread for scooping up the feta, vegetables, and any lemony dressing left at the bottom of the bowl.

Change It Up

You can keep the crisp Greek salad and ladolemono dressing but replace the chicken with another Mediterranean-style protein:

• Shrimp: Top the salad with these quick Mediterranean shrimp kabobs.
• Lamb: Make it a heartier dinner with Mediterranean grilled lamb chops.

Follow the linked recipe for cooking the replacement protein rather than using the chicken’s yogurt marinade and cooking instructions.

More Mediterranean Salads to Try

Salads

Quick & Healthy Greek Salmon Salad

Meat and Poultry

Chicken Shawarma Bowls

Salads

Chicken and Chickpea Salad with Creamy Greek Yogurt Dressing

Salads

Greek-Style Chicken Spinach Salad with Dried Figs and Feta