Zesty Greek Chicken Salad Recipe

Greek Chicken Salad is the perfect blend of simple Mediterranean flavors. Juicy, grilled chicken rests on crisp romaine, paired with sweet tomatoes, Kalamata olives, and crunchy cucumber. Crumbled feta and fresh herbs add a salty, refreshing touch; all brought together with a drizzle of Greek Goddess dressing.

Marinated in yogurt, oregano, paprika, and red wine vinegar, the chicken sears to perfection in a hot pan, adding a rich, smoky flavor. This salad is light, vibrant, and easy to throw together – perfect for lunch, dinner, or as a side at any gathering.

Ingredients 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 for Salad Success:

•  Marinate for Maximum Flavor: Let the chicken marinate in oregano, olive oil, and red wine vinegar for up to 24 hours. The longer it sits, the juicier and more flavorful it becomes.
•  Make-Ahead Dressing: You can prepare the dressing up to 10 days in advance and store it in the fridge. It’s perfect for quick salad assembly whenever the craving strikes.
•  Prep the Veggies Early: Chop onions, tomatoes, cucumbers, and olives ahead of time and store them in airtight containers to quickly combine everything when you’re ready to serve.
• Switch it Up: Mix the chicken for shrimp, grilled fish, or roasted veggies like zucchini and peppers. Each twist adds a new layer of flavor to this versatile salad.
• Quick Add-Ins: Toss in crunchy chickpeas for a faster, heartier option for added protein and crunch. This salad is endlessly adaptable to whatever you’re craving!