This greek chicken salad recipe combines tender chicken thighs coated in a greek yogurt marinade with a tangy lemon vinaigrette and a slew of vegetables for the perfect meal prep or main dish salad. Kalamata olives, capers and feta cheese round out this Greek salad with chicken giving it a classic Mediterranean flavor.

Whether you are looking for a light lunch or a healthy main dish salad, this Grilled Chicken Greek Salad is a flavorful take on a classic Greek salad. Power through the day and satisfy your hunger and cravings for Mediterranean flavors with this bold Greek chicken salad recipe.
If you love Greek and Mediterranean flavors, try this Lemon Herb Mediterranean Chicken, Grilled Greek Chicken Skewers or One Pan Baked Greek Chicken, and Homemade Greek Gyro Wraps.
Why You’ll Love This Greek Salad With Chicken
- It’s perfect for meal prep. Prep the salad and chicken in advance and toss with the dressing before serving. The chicken can be served hot or cold.
- It’s flavorful. From the Greek yogurt marinade to the tangy salad dressing and the choice of salad mixins, this grilled chicken Greek salad has layer upon layer of flavor.
- It’s versatile. Serve this salad for lunch or dinner and mix in your favorite vegetables to customize this salad to your tastes.
Greek Yogurt Marinade and Salad Ingredients

For the chicken
- Yogurt: look for plain, unsweetened Greek yogurt
- Olive Oil: or select your favorite light, neutral-flavored oil
- Lemon Juice: Fresh lemon juice has a bright flavor, but substitute bottled lemon juice in a pinch.
- Herbs and Spices: freshly minced garlic, dried oregano, salt, and black pepper add flavor to the chicken.
- Chicken: skinless and boneless chicken thighs have incredible flavor, cook quickly and are less expensive than chicken breasts but feel free to use chicken breasts if you prefer.
For the Greek dressing
- Olive Oil: or use your favorite light salad oil.
- Vinegar: I prefer red wine vinegar for the dressing, but you can substitute white wine or apple cider vinegar.
- Lemon Juice: use freshly squeezed lemon juice wherever possible.
- Dill: freshly chopped dill adds color and flavor to the dressing.
- Herbs and Spices: freshly minced garlic, dried oregano, salt and ground black pepper mirror the flavor of the chicken marinade.
For the salad
- Lettuce: use roughly chopped crispy romaine lettuce.
- Tomatoes: cut grape or cherry tomatoes in half.
- Cucumber: thinly slice a Persian or English cucumber.
- Avocado: slice a ripe avocado.
- Cheese: crumbled Feta add a classic Greek and Mediterranean flavor.
- Olives: Kalamata olives are smooth and meaty, but you can substitute any Greek-style olives.
- Capers: capers have a vinegary, pickled flavor.
- Lemon wedges: to garnish.
How To Make Greek Chicken Salad Recipe

- Marinate the chicken. In a large wide bowl, combine the ingredients to marinate the chicken; Greek yogurt, olive oil, lemon juice, garlic, oregano, salt, pepper, and chicken thighs. Marinate for at least 30 minutes or overnight.

- Grill the chicken. Heat a grill pan or outdoor grill; add the chicken thighs and cook over medium heat for 4-5 minutes until the chicken is cooked through with beautiful grill marks.

- Prepare the salad and dressing. Meanwhile, prepare the salad ingredients and mix them in a large bowl. Add the cooked chicken to the salad and drizzle the prepared dressing over the salad and toss.
- Serve. Garnish the salad with lemon wedges and serve immediately.

Tips To Make Grilled Chicken Greek Salad
- I love the crisp and crunch of romaine lettuce, but you can use your favorite salad greens.
- Allow the chicken to marinate for a minimum of 30 minutes or up to overnight.
- If you can’t find Persian cucumber, any kind of cucumber will work.
- Be sure to cook your chicken to an internal temperature of 165 degrees F.
- Chicken can be served hot or cold.
- Slice the chicken into strips for easy serving.
- Always use fresh lemon, garlic and herbs when possible.
- When dressing the salad, add half the dressing and mix. Only add additional dressing if needed.

Frequently Asked Questions
This chicken is high in protein and low in carbohydrates. The ingredients in the salad are nutrient-dense, so even with the addition of feta cheese and olives, you are still creating a healthy meal.
Greek salad is typically made with lettuce, tomatoes, cucumbers, feta cheese and olives. The dressing is usually a lemony vinaigrette made with olive oil.
This salad makes four meal-sized portions that have 631 calories each. You can lower the overall calories by dividing the salad into smaller side servings.
This chicken stores well for up to 3 days. For the best results, store the salad, chicken and dressing separately and combine just before serving.
Freezing this Greek Salad is not recommended, but the chicken cooked in the greek yogurt marinade can be frozen for up to 3 months.
Although this salad is a meal in itself, you can serve it with pita bread, Spanakopita Triangles, or add croutons for extra crunch. Serve it alongside Mediterranean Veggie Pizza.

More Salad Recipes
- Shrimp Lettuce Salad
- Greek Salmon Salad
- Cilantro Lime Chicken Salad
- Lemon Herb Mediterranean Pasta Salad
- Chicken Avocado Salad
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Greek Chicken Salad
Ingredients
For the chicken
- ⅓ cup Greek yogurt
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lb chicken thighs skinless and boneless
For the dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh dill chopped
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For the salad
- 4 cups romaine lettuce roughly chopped
- 1 cup grape tomatoes halved
- 1 cup Persian cucumber thinly sliced
- 1 medium avocado sliced
- ¼ cup crumbled feta cheese
- ¼ cup kalamata olives
- 2 tablespoons capers
- Lemon wedges to garnish
Instructions
- In a large wide bowl, combine the ingredients to marinate the chicken; Greek yogurt, olive oil, lemon juice, garlic, oregano, salt, pepper, and chicken thighs. Marinate for at least 30 minutes or overnight.
- Heat a grill pan or outdoor grill; add the chicken thighs and cook over medium heat for 4-5 minutes until the chicken is cooked through with beautiful grill marks.
- Meanwhile, prepare the salad ingredients and mix them in a large bowl. Add the cooked chicken to the salad and drizzle the prepared dressing over the salad and toss.
- Garnish the salad with lemon wedges and serve immediately.
Notes
- I love the crisp and crunch of romaine lettuce, but you can use your favorite salad greens.
- Allow the chicken to marinate for a minimum of 30 minutes or up to overnight.
- If you can’t find Persian cucumber, any kind of cucumber will work.
- Be sure to cook your chicken to an internal temperature of 165 degrees F.
- Chicken can be served hot or cold.
- Slice the chicken into strips for easy serving.
- Always use fresh lemon, garlic and herbs when possible.
- When dressing the salad, add half the dressing and mix. Only add additional dressing if needed.
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