Years ago, I realized that Greek Salad with Chicken was one of my go-to dinner options. It’s quick, customizable, and light enough not to leave you feeling heavy before bed. Right now, I’m working on a collection of what I consider to be the world’s 10 best salads, and Greek Salad with Chicken easily makes the cut. It’s one of those reliable recipes that we all turn to when we need something simple, but with just a little extra effort, it can become so much more than just another salad.

I totally understand the frustration of making the same salad over and over until your family can’t take it anymore. My husband always says, “Wait, not another tuna salad, right?” (I get it, cracking open a can of tuna is fast and convenient). But let me show you something just as easy that your family will actually look forward to at dinner time.

If you’re like me, you probably have some chicken leftovers. I usually make chicken breast fillets for lunch, saving a couple for the evening to toss into this Greek salad. It’s a quick and practical way to build a satisfying meal. All you need are the classic Greek salad ingredients: tomatoes, cucumbers, lettuce, and maybe a radish or two (not so traditional, but I love the pop of color). Don’t forget the black olives and feta cheese — after all, it wouldn’t be a proper Greek salad without them.

Now, let’s talk about what really sets this salad apart: the dressing. I mix olive oil with apple cider vinegar, a pinch of dried oregano (not powdered, please!), salt, pepper, a smashed garlic clove, and just a hint of sugar for balance. Trust me, the freshly cracked black pepper and the right dressing elevate this simple salad into a dish worth repeating.

What ingredients do you need for Greek Salad with Chicken?

• Tomatoes: Go for ripe and juicy tomatoes, the fresher, the better.
• Cucumbers: I prefer leaving the skin on for extra crunch and color.
• Onions/Radishes: Traditionalists use red onion, but I substitute with radishes for a peppery kick and vibrant color.
• Lettuce: Technically optional, but I like a light bed of greens to bulk up the dish.
• Olives: Black Kalamata olives are a must for that briny, tangy hit.
• Feta Cheese: You can use any white cheese with low salt content, but feta crumbles are the classic option.
• Chicken Breast: Grilled and marinated chicken takes this salad from side dish to main course.

The dressing deserves a special mention: good-quality olive oil, apple cider vinegar, dried oregano leaves (not powdered!), a pinch of salt and pepper, a clove of finely smashed garlic, and just a touch of sugar for balance. Let the dressing sit for a few minutes to allow the oregano to rehydrate — this brings out its full flavor.

Why should you try Greek Salad with Chicken?

• A True Classic with a Twist: Greek Salad is ranked among the top 10 salads in the world for good reason. The refreshing combination of vegetables and the unique salty kick from olives and feta make it a simple yet unbeatable recipe. Adding marinated chicken makes it even more filling and nutritious.
• Perfect for Any Occasion: Whether you’re enjoying a light summer dinner or need a quick and satisfying lunch, Greek Salad with Chicken hits all the right notes. You can serve smaller portions as an appetizer or go full-out as a main course.
• Easy to Make: This salad is all about keeping it simple. With just a few ingredients and minimal cooking time, even beginners can whip up a restaurant-worthy meal in no time. Plus, it’s great for meal prep—grill your chicken ahead of time and store it for up to a few days in the fridge.

How to make Greek Salad with Chicken?

Marinate the Chicken: The first step is to marinate your chicken breasts with a simple Greek marinade. Combine olive oil, lemon juice, garlic, dried oregano, salt, and pepper. Let the chicken marinate for at least 30 minutes, but ideally a few hours for maximum flavor.

Prepare the Dressing: While the chicken is marinating, whip up your dressing. Mix olive oil, apple cider or red wine vinegar, oregano leaves, salt, pepper, a bit of smashed garlic, and a pinch of sugar or honey. Let the dressing rest to allow the oregano to rehydrate and infuse the oil.

Grill the Chicken: Grill the marinated chicken breasts for about 5 minutes on each side, depending on the thickness. Once cooked, let them cool slightly before slicing them into strips.

Assemble the Salad: Start by arranging a bed of lettuce (if using) on a large plate or bowl. Add sliced tomatoes, cucumbers, radishes, olives, and crumbled feta cheese. Top it all off with the grilled chicken strips.

Dress the Salad: Drizzle the salad with your homemade dressing, making sure to coat all the ingredients evenly. For a final touch, sprinkle a little more oregano on top and serve immediately.