Greek Grilled Chicken Salad

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This Grilled Greek Chicken Salad has become my absolute favorite! Featuring simple, fresh ingredients and perfectly charred chicken breast, it’s the ideal choice for a quick and delicious lunch or dinner.

This Grilled Greek Chicken Salad bursts of flavor.  Golden, juicy chicken, kissed by the char of a hot pan, perched atop a bed of crisp romaine. Sweet and tangy tomatoes mingle with Kalamata olives and cucumber, their freshness a vibrant counterpoint to the chicken’s richness. Feta crumbles add a salty sprinkle and fresh herbs while a Greek Goddess dressing binds everything together like a whisper of sunshine.

Simplicity is the secret song of this salad. Think ingredients so fresh tossed together with abandon. Chicken breasts or chicken tenders  (or thighs, if you’re feeling adventurous!) marinated in quick yogurt, oregano, paprika, olive oil, and red wine vinegar. A cast-iron pan, searing hot, delivers smoky perfection. Romain, tomatoes, olives, feta, and fresh herbs come together with the ease of a casual afternoon chat.

Ingredients you need for Grilled Greek Chicken Salad:

Dressing:

For the dressing, I’ve gone for a shortcut (and a delicious one!) by using my homemade Greek Goddess Dressing. The bright herbs and tangy lemon perfectly complement the salad’s flavors. Just click here for the full recipe!

For the Chicken:

  •  Boneless, skinless chicken breasts: Grilled and juicy, the chicken provides the protein backbone of the salad and offers smoky, charred notes from the grill.
  • Plain yogurt: Creamy and tangy, the yogurt provides a cool base for the dressing, tempers the acidity, and adds a slight richness.
  • Olive oil: Earthy and grassy adds depth and a touch of Mediterranean flair, marrying well with the herbs and spices.
  • Red wine vinegar: Bright and acidic red wine vinegar brings a lively kick to the dressing, cutting through the creamy yogurt and enhancing the other flavors.
  • Dried oregano: Earthy and slightly lemony, oregano is the heart of the Greek flavor profile, infusing the dressing with a warm, herbaceous aroma.
  • Paprika: Smoky and sweet, paprika adds complexity and depth, rounding out the flavor profile with a subtle hint of heat.
  • Garlic, minced: Aromatic and pungent, garlic brings a savory punch to the dressing, adding a base layer of warmth and complexity.
  • Salt and pepper to taste: Essential for balance, salt and pepper adjusts the overall flavor profile and highlights the individual ingredients.

For the Salad:

  • Red onion, thinly sliced: To tame its sharp edge just a bit, I dunk the slices in a chilly ice bath for a few minutes. This mellows out the bite while keeping the sweetness and vibrant flavor.
  • head of Romaine lettuce leaves separated: Crisp and refreshing, romaine lettuce provides a sturdy base for the salad, 
  • cherry tomatoes halved: Bursting with sweetness and acidity, cherry tomatoes add juicy pops of flavor and vibrant color to the salad.
  • Sliced Persian cucumbers or half of an English cucumber are cool and refreshing and offer a light, hydrating element.
  • Kalamata olives: Briny and slightly bitter, Kalamata olives add a salty burst of flavor and a touch of Mediterranean texture.
  • Feta cheese, crumbled: Tangy and creamy, feta adds a salty richness that binds the salad together.
  • Fresh mint leaves and parsley: Aromatic and bright, these fresh herbs add a final touch of vibrancy and herbal freshness, enhancing the salad’s overall Mediterranean spirit.

Plan Ahead for Salad Bliss:

  • Chicken Champion: Marinate the chicken breasts for up to 24 hours to get a head start on flavor. Let the oregano, olive oil, and red wine vinegar work their magic, leaving you with juicy, tender perfection come assembly time.
  • Dressing Dynamo: This dressing is a make-ahead marvel! Whip up a batch up to 10 days in advance and keep a bottle in the fridge. Your future self will thank you for having this tangy, creamy wonder ready to drizzle on any salad whim.
  • Veggie Prep Party: Chop those onions, tomatoes, cucumbers, and olives, then store them in airtight containers until you’re ready to assemble. This is pre-game planning at its finest, saving you precious minutes when hunger strikes.
  • Feeling Adventurous? Swap out the chicken for plump shrimp, a flaky piece of fish, or a rainbow of grilled vegetables like zucchini and peppers. Every version promises a delightful flavor adventure.
  • Time Crunch Tweak: Craving a veggie-powered twist? Toss in crunchy garbanzo beans for a protein boost and satisfying texture. This salad welcomes all variations with open arms!
How to Make Greek Grilled Chicken Salad

Preparation

1.
Place the chicken breasts on a cutting board. Using a sharp knife, remove the small tenderloin piece attached to the thicker side of each breast. Discard or save for another use. Slice each breast horizontally in half through the thickest part, creating two thinner pieces of roughly equal thickness. This ensures even cooking.
Mark as complete
2.
Whisk together the yogurt, olive oil, red wine vinegar, dried oregano, paprika, minced garlic, salt, and pepper.
Place the chicken pieces in a zip-top bag or a bowl . Pour the prepared marinade over them, ensuring they're evenly coated. Refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor
Mark as complete
3.
In the mean time, slice the red onion and soak it in cold water for about 15-20 minutes. Drain thoroughly and pat dry with a paper towel to remove excess moisture.
Mark as complete
4.
Preheat the grill or a grill pan over medium-high heat.
Grill the marinated chicken breasts for approximately 6-8 minutes per side or until fully cooked. The internal temperature should reach 165°F.
Allow the grilled chicken to rest for a few minutes before slicing it into strips.
Mark as complete
5.
On a plate, arrange the Romaine lettuce leaves as a base. Add the cherry tomatoes, cucumber slices, Kalamata olives, crumbled feta, and dried red onion on top. Drizzle and toss gently with the salad dressing.
Mark as complete
6.
Let everyone help themselves by adding the sliced grilled chicken and top with more crumbles of creamy feta cheese.
Finish with fresh mint and parsley.
Drizzle with your Greek goddess dressing. Enjoy!
Mark as complete

Preparation

1
Place the chicken breasts on a cutting board. Using a sharp knife, remove the small tenderloin piece attached to the thicker side of each breast. Discard or save for another use. Slice each breast horizontally in half through the thickest part, creating two thinner pieces of roughly equal thickness. This ensures even cooking.
2
Whisk together the yogurt, olive oil, red wine vinegar, dried oregano, paprika, minced garlic, salt, and pepper. Place the chicken pieces in a zip-top bag or a bowl . Pour the prepared marinade over them, ensuring they're evenly coated. Refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor
3
In the mean time, slice the red onion and soak it in cold water for about 15-20 minutes. Drain thoroughly and pat dry with a paper towel to remove excess moisture.
4
Preheat the grill or a grill pan over medium-high heat. Grill the marinated chicken breasts for approximately 6-8 minutes per side or until fully cooked. The internal temperature should reach 165°F. Allow the grilled chicken to rest for a few minutes before slicing it into strips.
5
On a plate, arrange the Romaine lettuce leaves as a base. Add the cherry tomatoes, cucumber slices, Kalamata olives, crumbled feta, and dried red onion on top. Drizzle and toss gently with the salad dressing.
6
Let everyone help themselves by adding the sliced grilled chicken and top with more crumbles of creamy feta cheese. Finish with fresh mint and parsley. Drizzle with your Greek goddess dressing. Enjoy!

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

rana

By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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