Mediterranean Greek Style Chicken Salad with Lemon Vinaigrette

Name: Mediterranean Greek Style Chicken Salad with Lemon Vinaigrette
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Greek
Ingredients: 1.5 lb Chicken breast, boneless and skinless; 1/3 cup Extra virgin olive oil; 3 tbsp Fresh lemon juice; 3 cloves Garlic, minced; 1 tbsp Dried oregano; 1 head Romaine lettuce, chopped; 1 piece Cucumber, sliced into half-moons; 1 cup Cherry tomatoes, halved; 1/4 cup Red onion, thinly sliced; 1/2 cup Kalamata olives, pitted; 4 oz Feta cheese, crumbled; 1 tsp Salt and black pepper

Finished Mediterranean Greek-style chicken salad with grilled chicken, feta, olives, vegetables, and lemon vinaigrette.

Cheryl Jenkins

Published: May 19, 2026

Categories: Greek, Chicken Salads, Gluten-Free

Tags: healthy, gluten-free, Salad, Mediterranean, Low-Carb, Greek

Greek Chicken Salad

A fresh, vibrant salad with herb-marinated chicken, crisp veggies, and tangy feta cheese in a zesty dressing.

Prep Time:20 minCook Time:15 minTotal Time:35 minServings:4Difficulty:Easy

This Greek Chicken Salad is a vibrant explosion of Mediterranean flavors that brings the sunshine straight to your table. Combining juicy, herb-grilled chicken with crisp cucumbers, sun-ripened cherry tomatoes, and briny Kalamata olives, it is the ultimate balance of textures and tastes. It's the kind of meal that leaves you feeling energized and satisfied, making it a perfect choice for those who want a light yet filling lunch or dinner.

What truly elevates this dish is the homemade lemon-oregano vinaigrette that serves as both a marinade and a dressing. The zingy acidity of the fresh lemon cuts through the richness of the creamy feta cheese, while the dried oregano adds that classic rustic charm. Whether you're meal prepping for a busy work week or hosting a casual backyard gathering, this salad is a reliable crowd-pleaser that looks just as beautiful as it tastes.

Nutrition (per serving)

Calories:420 kcal

Protein:38 g

Carbs:12 g

Fat:24 g

Directions

1

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create the dressing.
2

Place the chicken breasts in a shallow dish or Ziploc bag. Pour half of the dressing over the chicken and marinate for at least 15 minutes.
3

Heat a grill pan or large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let it rest for 5 minutes before slicing.
4

While the chicken rests, prepare the salad base by combining the chopped Romaine, cucumber, cherry tomatoes, red onion, and olives in a large serving bowl.
5

Slice the cooked chicken into strips and place them on top of the salad greens.
6

Sprinkle the crumbled feta cheese over the top and drizzle with the remaining dressing.
7

Toss gently to combine and serve immediately.

Ingredients

Chicken breast, boneless and skinless:1.5 lb
Extra virgin olive oil:1/3 cup
Fresh lemon juice:3 tbsp
Garlic, minced:3 cloves
Dried oregano:1 tbsp
Romaine lettuce, chopped:1 head
Cucumber, sliced into half-moons:1 piece
Cherry tomatoes, halved:1 cup
Red onion, thinly sliced:1/4 cup
Kalamata olives, pitted:1/2 cup
Feta cheese, crumbled:4 oz
Salt and black pepper:1 tsp

Tips & Notes

For the best flavor, marinate the chicken for up to 2 hours in the refrigerator if time permits.
If you want to reduce the bite of the red onion, soak the slices in cold water for 10 minutes then pat dry before adding to the salad.
Always let your chicken rest after cooking; this keeps the juices inside so every bite is tender and moist.