Juicy Greek Grilled Chicken Salad in Just 30 Minutes

Oh, how I love the flavors of the Mediterranean! My Greek grilled chicken salad brings those sunny, vibrant tastes straight to your table. I first fell in love with this dish during a trip to Santorini, where I watched a local taverna owner grill chicken with such care before tossing it with crisp veggies and tangy feta. Now, I make this protein-packed beauty at least twice a week – it’s that good. The combination of juicy grilled chicken, crunchy cucumbers, briny olives, and that zesty lemon-oregano dressing? Absolute perfection. Trust me, once you try this Greek grilled chicken salad, it’ll become your go-to healthy meal too.

Why You’ll Love This Greek Grilled Chicken Salad

This isn’t just another salad – it’s a flavor-packed meal that’ll make you actually excited to eat your greens! Here’s why this Greek grilled chicken salad has become my absolute obsession:

• Quick & easy: From grill to table in 30 minutes flat (perfect for busy weeknights!)
• Protein powerhouse: That juicy grilled chicken keeps you full for hours
• Authentic Greek taste: The oregano-spiked dressing transports you straight to the Mediterranean
• Crisp & refreshing: Every bite has the perfect crunch from fresh cucumbers and red onion
• Meal prep superstar: The components stay fresh for days – just dress right before serving

The best part? You get restaurant-quality flavor without any fuss. I always make extra chicken because my family inevitably asks for seconds of this Greek grilled chicken salad!

Ingredients for Greek Grilled Chicken Salad

What You’ll Need

• 2 large boneless, skinless chicken breasts (about 1 lb)
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups packed mixed salad greens
• 1 cucumber, diced
• 1 cup packed cherry tomatoes, haled
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives
• 1/2 cup crumbled feta cheese
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano

Ingredient Substitutions

If you’re looking to switch things up, try these swaps for this Greek grilled chicken salad: swap turkey for chicken, mint for oregano, or even tofu for chicken for a vegan approach. Use dairy-free cheese alternatives if you’re vegan. This salad can be made with any variation you choose!

How to Make Greek Grilled Chicken Salad

This Greek grilled chicken salad comes together so easily, you’ll wonder why you don’t make it every day! The secret is timing – get everything prepped while the grill heats up, and you’ll have dinner ready before you know it.

Step 1: Season and Grill the Chicken

First things first – fire up that grill to medium-high heat while you prep the chicken. I like to pat my chicken breasts dry first (helps the seasoning stick better), then drizzle with olive oil and rub all over with my fingers – yes, get messy! Then comes the magic dusting: oregano, garlic powder, salt and pepper. Don’t be shy – really massage those spices into every nook and cranny.

When the grill’s hot, lay those beauties down at an angle to get those perfect crosshatch marks. About 6-7 minutes per side does the trick – use a meat thermometer to hit 165°F internal temp. Pro tip: let it rest for 5 minutes before slicing so all those juicy goodness stays put!

Step 2: Assemble the Salad Base

While the chicken rests, let’s build our Greek masterpiece! I always start with a big bowl of crisp greens – the sturdier the better to stand up to all our toppings. Now the fun part: layer in those diced cucumbers (I leave the skin on for extra crunch), halved cherry tomatoes, and sliced red onion.

Here’s my little trick for taming sharp onions: soak the slices in cold water for 5 minutes first. It takes just enough bite out while keeping that delicious onion flavor. Finish with kalamata olives – I sometimes give them a quick rinse if they’re super briny.

Step 3: Whisk the Dressing

This simple lemon-oregano dressing is what makes this Greek grilled chicken salad sing! Just take your finest olive oil (this is where the good stuff shines), fresh lemon juice, and a generous pinch of oregano. Whisk like crazy until it emulsifies into this gorgeous, slightly thickened dressing.

I always make a double batch because this stuff is liquid gold on everything – roasted veggies, grain bowls, you name it! Store any extra in a little jar in the fridge for up to a week (just give it a good shake before using).

Pro Tips for Perfect Greek Grilled Chicken Salad

Want to take your Greek grilled chicken salad from good to “Oh my goodness, can I have the recipe?” status? Here are my hard-earned kitchen tricks:

• Rest that chicken! I know it’s tempting to slice right away, but those 5 minutes of patience let the juices redistribute through every bite.
• Chill your salad plates in the freezer for 10 minutes beforehand – the cold keeps the greens extra crisp against the warm chicken.
• Toss the salad with just half the dressing first, then add more as needed. No one likes a soggy Greek grilled chicken salad!
• For next-level flavor, marinate the chicken in the dressing for 30 minutes before grilling.

These little touches make all the difference between “just salad” and “wow, restaurant-quality!”

Serving Suggestions

Oh, the fun part – making this Greek grilled chicken salad a whole meal experience! I love serving mine in wide, shallow bowls so all those gorgeous colors can shine. Warm pita bread on the side is non-negotiable in my house – perfect for scooping up every last bite. For heartier appetites, add a scoop of quinoa or couscous underneath. And if I’m feeling fancy? A little extra sprinkle of feta and a lemon wedge on the side makes it look straight out of a Greek taverna!

Storage and Reheating

Here’s how to keep your Greek grilled chicken salad tasting fresh as day one! Store the grilled chicken slices separately from the veggies in airtight containers – the chicken stays good for 3 days in the fridge. The dressing? Keep it in its own little jar. Whatever you do, don’t freeze a dressed salad (trust me, soggy greens are tragic!). When ready to eat, just rewarm chicken slightly and assemble everything fresh. That first-day crispness? Totally preserved!

Greek Grilled Chicken Salad FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about this Greek grilled chicken salad:

Can I bake the chicken instead of grilling?

Absolutely! Just bake at 400°F for 20-25 minutes until it hits 165°F inside. You won’t get those gorgeous grill marks, but the flavor will still be delicious – I sometimes broil for the last 2 minutes to get some color.

What’s the best way to meal prep this salad?

My Sunday routine: grill a big batch of chicken, chop all the veggies (except tomatoes – those I do fresh), and make a double batch of dressing. Store everything separately, then assemble bowls each morning. The greens stay crisp and the chicken stays juicy for 3-4 days!

Is this salad Mediterranean diet friendly?

100% yes! With its olive oil, fresh veggies, lean protein and minimal processed ingredients, this Greek grilled chicken salad checks all the Mediterranean diet boxes. Just watch your feta portions if you’re being strict.

Nutritional Information

Per serving: ~420 calories, 32g protein, 14g carbs, 28g fat (values are estimates). Nutrition varies by ingredients used – like how much dressing you add or if you swap different cheeses. But one thing’s for sure – it’s packed with wholesome goodness!

Final Thoughts

There you have it – my absolute favorite way to bring a taste of the Mediterranean to my table! This Greek grilled chicken salad is my happy place between bites – that perfect balance of juicy chicken, crisp veggies, and tangy feta. I can’t wait for you to try it! Snap a pic of your creation and tag me @YourHandle – I love seeing your kitchen masterpieces. Now go get grilling!

Print