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Greek chicken salad recipe on a platter with dressing on the side.

Greek Chicken Salad

5 from 1 vote
Created by Mariam E.
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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Salad
Cuisine American
Servings 4


For the chicken

  • 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


  • 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.


  • 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.


Calories: 631kcal | Carbohydrates: 13g | Protein: 25g | Fat: 55g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 33g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 1306mg | Potassium: 788mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4657IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 2mg
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