Amazing Greek grilled chicken salad in 4 steps

Name: Amazing Greek grilled chicken salad in 4 steps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1 ½ pounds boneless, skinless chicken breasts (about ¾ inch thick); 2 tablespoons olive oil (for marinade); 2 tablespoons fresh lemon juice (for marinade); 2 teaspoons red wine vinegar; 2 garlic cloves, minced; 1 teaspoon dried oregano (for marinade); ½ teaspoon dried thyme; ½ teaspoon salt (for marinade); ¼ teaspoon black pepper (for marinade); 6 cups chopped romaine lettuce; 1 ½ cups grape tomatoes, halved; 1 cucumber, sliced into half moons; ½ red onion, thinly sliced; ½ cup Kalamata olives, pitted; ½ cup crumbled feta cheese; ¼ cup olive oil (for dressing); 2 tablespoons fresh lemon juice (for dressing); 1 teaspoon Dijon mustard; 1 teaspoon honey; ½ teaspoon dried oregano (for dressing); Salt and pepper to taste (for dressing)

By anna Boncoeur On November 19, 2025

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If you are looking for a dinner that tastes like a vacation but takes less than 40 minutes to make, then you’ve landed on the right spot for the ultimate Greek grilled chicken salad. I’m Anna, and I’m obsessed with creating simple, flavorful chicken recipes that make everyday cooking feel joyful instead of like a chore. Trust me, I’ve spent years perfecting easy grilling techniques so you don’t have to fuss over dry chicken ever again!

This salad is packed with crisp veggies, tangy olives, salty feta, and chicken marinated in bright lemon and herbs. It’s filling enough for a main course but light enough for a hot summer night. We’re going to get this on your table tonight, and I promise it’ll become your new weeknight favorite.

Table Of content

Gathering Ingredients for Your Greek Grilled Chicken Salad

To make this amazing Greek grilled chicken salad truly shine, you have to pay attention to your ingredients. Since this salad is all about fresh, bright flavors, using quality components makes a huge difference. We are making enough for four hearty servings, so grab your chopping board and let’s look at what we need to bring this masterpiece together. Don’t worry if you can’t find fresh herbs; I’ve got the dried swaps listed right here!

The secret to a great Greek salad isn’t just chopping things up; it’s about the balance between the savory chicken, the crisp veggies, and that zesty dressing that ties everything together. Don’t skimp on the feta or the olives—they bring that essential salty punch!

Chicken and Marinade Components for the Greek Grilled Chicken Salad

We start with the star: the chicken. You need about a pound and a half of boneless, skinless breasts—try to find ones that are cut to about ¾ inch thick so they cook evenly on the grill. The marinade is simple but powerful. It’s mostly olive oil and lemon juice, but don’t forget the oregano and thyme. If you only have dried herbs, use about half the amount listed for fresh. So, for the dried herbs, use ½ teaspoon of dried oregano and ¼ teaspoon of dried thyme.

Here’s a quick look at what goes into making that chicken taste like it came straight from the taverna kitchen:

Component	Amount (For 4 Servings)
Boneless, Skinless Chicken Breasts	1 ½ pounds
Olive Oil (Marinade)	2 tablespoons
Fresh Lemon Juice (Marinade)	2 tablespoons
Dried Oregano (Marinade)	1 teaspoon

Fresh Salad Base and Toppings

Next up are the veggies! This is where the crunch comes from. You’ll need six cups of romaine lettuce, chopped up. I like romaine because it holds up really well to the dressing without getting soggy right away. Halve about a cup and a half of grape tomatoes. For the cucumber, slice it into those nice half-moon shapes—about one cucumber should do it. Thinly slice half a red onion; remember, red onion is strong, so slice it thin so it doesn’t overpower the whole bowl!

You absolutely must have Kalamata olives—get pitted ones so you aren’t stopping mid-salad to dig out pits. Half a cup is perfect. And of course, we need that salty, creamy counterpoint: half a cup of crumbled feta cheese. Go for the creamy block feta if you can!

Crafting the Zesty Lemon-Herb Dressing

The dressing is what makes this a real Greek salad, not just a chicken salad with some olives thrown in. It needs to be bright and tangy! We use ¼ cup of good olive oil here, whisked with 2 tablespoons of fresh lemon juice. Don’t skip the Dijon mustard; it helps the dressing emulsify and stay creamy. And just a tiny bit of honey—it balances the lemon beautifully without making the dressing sweet, trust me on this one.

We finish the dressing mix with another teaspoon of oregano, plus salt and pepper to taste. Whisk it all up until it looks like a beautiful, pale yellow emulsion, ready to coat every leaf.

Essential Equipment for Perfect Greek Grilled Chicken Salad

Before we even think about turning on the stove, let’s make sure your kitchen is ready for action. Having the right tools makes this whole process so much faster, especially when you’re trying to get dinner on the table quickly. You don’t need much fancy gear for this Greek grilled chicken salad, but a few things are non-negotiable.

First, you definitely need a working grill—whether it’s charcoal, gas, or even a grill pan on the stovetop. Crucially, grab that instant-read meat thermometer! That’s the key to perfectly cooked chicken every single time. Also, make sure you have a few good mixing bowls ready—one for the marinade, one for tossing the salad base, and a small jar for whipping up that zesty lemon dressing. Don’t forget sharp knives and sturdy cutting boards!

Step-by-Step Instructions for Greek Grilled Chicken Salad

Now for the fun part! We’re moving fast here, but trust me, the marinating time does most of the heavy lifting for flavor. Follow these steps exactly, and you’ll have the most incredible Greek grilled chicken salad ready before you know it. Remember, we are aiming for juicy chicken and crisp veggies!

Marinating the Chicken for Maximum Flavor

First things first, let’s get that marinade mixed. In a medium bowl, whisk together your 2 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, that splash of red wine vinegar, the minced garlic cloves, 1 teaspoon of dried oregano, ½ teaspoon of dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk it until it looks slightly combined—it doesn’t need to be perfect.

Now, add your 1 ½ pounds of chicken breasts right into that mixture. Toss everything around until the chicken is totally coated. You need to let this sit. Thirty minutes at room temperature is fine if you’re in a hurry, but if you have the time, pop it in the fridge for up to two hours. That time lets the lemon and herbs really soak into the meat. Don’t marinate it longer than two hours, though, because that lemon juice can start to make the chicken mushy.

Grilling the Chicken to Safe Perfection

Once the chicken has had its flavor bath, it’s time for the grill! Preheat your grill to medium-high heat—we are looking for about 425°F. Get those grates nice and hot. Carefully place the marinated chicken on the hot grill. You want it to sear nicely, so try not to move it right away. Grill it for about 5 to 6 minutes on the first side.

Flip it over and grill the other side for another 5 to 6 minutes. You absolutely must check the temperature with your thermometer. Chicken is safe and perfectly done when it hits 165°F internally. Pull it off the heat immediately once it reaches that magic number!

This next step is crucial for a juicy result: let the chicken rest on a clean cutting board for a full five minutes. Don’t skip this! Resting lets those juices redistribute back into the meat, which is key for our Greek grilled chicken salad. After resting, slice the chicken against the grain into strips.

Assembling the Greek Grilled Chicken Salad

While the chicken is grilling and resting, you should have already combined all your salad base ingredients in a large bowl: the chopped romaine, halved grape tomatoes, sliced cucumbers, thinly sliced red onion, pitted Kalamata olives, and that crumbled feta cheese. Give that a gentle toss. If you are looking for other ways to prepare chicken, check out this baked lemon chicken recipe.

In a separate small jar, quickly whisk together all your dressing ingredients—the ¼ cup olive oil, 2 tablespoons lemon juice, Dijon, honey, oregano, salt, and pepper—until it’s smooth. Taste it and adjust if necessary!

Now, you’re ready for the final presentation of your beautiful Greek grilled chicken salad. Arrange those warm, sliced chicken pieces right over the top of your veggie mixture. Drizzle that zesty lemon-herb dressing generously over everything, and then toss gently—just enough to coat the leaves without bruising them. Serve it right away with extra lemon wedges on the side for those who like it extra bright! For more ideas on flavorful chicken dishes, see this garlic herb chicken breast guide.

Pro Tips for the Best Greek Grilled Chicken Salad Results

I’ve made this salad dozens of times for quick lunches, and I’ve learned that the timing of when you assemble everything makes a huge difference in the final texture. You want crunch, not wilted lettuce! My biggest piece of advice for the perfect Greek grilled chicken salad is to treat the components separately until the very last minute. If you’re making this ahead of time, keep the dressing sealed tight, the chicken sliced and cooled slightly, and the veggies crisp in the fridge.

When you are ready to eat, the warmth of the chicken should only lightly warm the lettuce, but it shouldn’t cook it! This keeps the salad vibrant and refreshing, exactly how a great Greek salad should taste.

Managing Ingredient Temperatures for the Greek Grilled Chicken Salad

That five-minute resting period for the chicken is non-negotiable, seriously. If you slice hot chicken immediately, all those lovely juices—the ones that make it tender—will just pour out onto your cutting board instead of staying in the meat. Let it rest, and those juices get reabsorbed. When you slice it, the residual heat is perfect to slightly warm the surrounding lettuce without making everything limp.

Also, make sure your feta cheese and cucumbers are cold right out of the fridge. This contrast between the slightly warm, savory chicken and the icy-cold vegetables is what makes this Greek grilled chicken salad so satisfying on a warm day.

Customizing Your Greek Grilled Chicken Salad Dressing

The dressing recipe I gave you is my favorite balance—tangy from the lemon, a little kick from the Dijon, and just a hint of sweetness from the honey. But you know how it is in home cooking; sometimes you need to adjust! If your lemons were super mild that day, you might find the dressing a bit flat. In that case, add another teaspoon of lemon juice or a tiny splash more of red wine vinegar.

If you prefer a slightly sweeter dressing, feel free to double that teaspoon of honey. Conversely, if you’re watching sugar intake, you can skip the honey entirely, but add just a pinch of salt to help the other flavors pop. Don’t be afraid to taste as you go when mixing that lemon dressing! You can find more inspiration for flavorful chicken dishes on our Pinterest page.

Simple Variations for Your Greek Grilled Chicken Salad

This Greek grilled chicken salad is fantastic as written, but I love mixing things up depending on what’s looking good at the market. You don’t need a whole new recipe to change the vibe! The Greek flavor profile is so flexible.

If you want more crunch and color, definitely throw in some thinly sliced bell peppers—yellow or orange ones look gorgeous against the green lettuce. You can also swap out some of the romaine for baby spinach if you want a slightly earthier base. Sometimes, instead of just oregano in the marinade, I’ll use a tablespoon of fresh dill or mint if I have it growing wildly in my garden. Just remember that fresh herbs are stronger, so you might use a little less than the dried amounts I listed earlier.

Another easy addition is artichoke hearts, either canned or marinated, which add a wonderful, slightly briny texture. This salad is really robust, so don’t be afraid to experiment with what you have on hand! For another vibrant salad option, consider this charred chicken and corn salad.

Storing and Reheating Your Greek Grilled Chicken Salad

I know sometimes we cook extra because we love leftovers, but this Greek grilled chicken salad needs a little special attention when storing. The key, like I mentioned, is separating everything out. If you mix the dressing in, you’ll end up with soggy lettuce by morning, and nobody wants that sad salad situation!

You can totally prep this ahead of time, but store the components separately in airtight containers in the fridge. The chicken should cool completely before you store it, too. When you are ready to eat the leftovers, just combine the base veggies, top with the cold chicken slices, and drizzle with fresh dressing. You’ll have a fresh-tasting meal again!

Component	Storage Guideline
Salad Base (Veggies)	Airtight container, up to 3 days
Grilled Chicken	Airtight container, up to 4 days
Lemon Dressing	Small jar, up to 1 week

Frequently Asked Questions About Your Greek Grilled Chicken Salad

It’s totally normal to have questions when you’re trying out a new favorite recipe! I get asked the same things every time I make this salad for friends. Here are the quick answers to help you nail your next Greek grilled chicken salad.

Can I prepare the Greek grilled chicken salad components ahead of time?

Yes, you absolutely can! This is actually my favorite way to handle lunch prep during the week. The main thing is component separation. Keep your chopped lettuce mix, your sliced chicken, and your zesty lemon dressing all in separate containers in the fridge. Only combine them right before you plan to eat. If you toss the dressing on too early, you’ll lose that wonderful crispness!

What is the best way to ensure my grilled chicken stays moist for this salad?

The marinade is your best friend here! Make sure you let the chicken soak in that lemon-herb mix for at least 30 minutes. But the real secret weapon is letting the chicken rest for five full minutes after it comes off the grill before you slice it. That resting period locks all the juices right inside, guaranteeing moist pieces perfect for your healthy chicken salad.

Can I substitute the feta cheese in this healthy chicken salad?

Feta brings that signature salty flavor, but if you need to skip it, I totally understand. You can omit it completely, or if you want a creamy element, try using small balls of fresh mozzarella—though you’ll want to drain those really well first! For a dairy-free option in this healthy chicken salad, sometimes I just add a few extra Kalamata olives instead, which bumps up that salty, briny flavor that feta usually provides.

Share Your Perfect Greek Grilled Chicken Salad

I truly hope this recipe brings a little taste of the Mediterranean sunshine to your table! I’m so excited for you to try my favorite way to make a Greek grilled chicken salad. Once you’ve made it, please come back and leave a quick rating and a comment below. I absolutely love hearing how you customized it or if it became your new weeknight hero!