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.
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.