BEST GREEK CHICKEN AND SALAD

Craving that bright, tangy, and utterly satisfying taste of the Mediterranean? Imagine juicy, perfectly marinated Greek Chicken nestled on a bed of crisp, fresh salad, bursting with flavors of lemon, herbs, and feta. This recipe delivers an authentic Greek experience right in your kitchen, and I promise you’ll be making it again and again!

Ingredients

For the Greek Chicken Marinade:

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 1/4 cup lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 2 tablespoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Greek Salad:

• 1 cucumber, peeled, seeded, and diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 green bell pepper, diced
• 1/2 cup Kalamata olives, pitted and halved
• 4 oz feta cheese, crumbled

For the Greek Salad Dressing:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Optional Toppings:

• Pita bread, warmed
• Tzatziki sauce

Let’s Talk Chicken: Choosing and Prepping

Alright, friend, let’s get down to the nitty-gritty of the chicken. I prefer using boneless, skinless chicken breasts for this recipe because they’re quick to cook and absorb the marinade beautifully. But, you could totally use chicken thighs if you’re a dark meat lover! Just adjust the cooking time accordingly – thighs take a bit longer.

No matter which cut you choose, make sure to cut the chicken into uniform, bite-sized pieces. This ensures even cooking and makes it easier to eat in the salad. Nobody wants to wrestle with a giant chunk of chicken while trying to enjoy a light and refreshing Greek salad!

Crafting the Perfect Greek Chicken Marinade

This marinade is the heart and soul of our Greek Chicken. It’s what gives the chicken that incredible burst of flavor that transports you straight to a sunny taverna in Santorini. The key here is the combination of olive oil, lemon juice, garlic, and oregano. Don’t skimp on the fresh lemon juice – it makes a HUGE difference!

I know some people are intimidated by marinades, but trust me, this one is super simple. Just whisk all the ingredients together in a bowl and pour it over the chicken. Make sure the chicken is fully coated, and then let it hang out in the fridge for at least 30 minutes, or even better, a few hours. The longer it marinates, the more flavorful it will be.

Pro Tip: If you’re short on time, you can even marinate the chicken overnight. Just be sure to use a non-reactive container (like glass or plastic) to prevent the lemon juice from affecting the flavor of the chicken.

Assembling the Quintessential Greek Salad

Now, let’s talk salad! A truly great Greek salad is all about fresh, high-quality ingredients. Think crisp cucumber, juicy cherry tomatoes, sharp red onion, and briny Kalamata olives. And, of course, you can’t forget the creamy, salty feta cheese!

I like to peel and seed my cucumber to prevent it from being too watery. And, I always thinly slice my red onion to mellow out its flavor. If you’re not a fan of red onion, you can substitute it with some thinly sliced scallions.

Feel free to get creative with your salad and add other veggies you love, like bell peppers, artichoke hearts, or even a sprinkle of fresh dill. But, whatever you do, don’t skimp on the feta cheese. It’s the star of the show!

The Secret’s in the Sauce: Greek Salad Dressing

The dressing is what ties the whole salad together. It’s light, tangy, and packed with flavor. Again, fresh lemon juice is key here, along with good-quality olive oil, red wine vinegar, and a touch of Dijon mustard. The mustard helps to emulsify the dressing and gives it a nice creamy texture.

Just whisk all the ingredients together in a small bowl and drizzle it over the salad right before serving. Don’t dress the salad too far in advance, or it will get soggy.

Step-by-Step Instructions

Marinate the Chicken:

1. In a medium bowl, whisk together the olive oil, lemon juice, garlic, oregano, basil, salt, and pepper.
2. Add the chicken to the bowl and toss to coat evenly.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.

Cook the Chicken:

1. Heat a large skillet over medium-high heat.
2. Add the marinated chicken to the skillet and cook for 5-7 minutes, or until cooked through and lightly browned.
3. Remove the chicken from the skillet and set aside to cool slightly.

Prepare the Salad:

1. In a large bowl, combine the cucumber, cherry tomatoes, red onion, green bell pepper, Kalamata olives, and feta cheese.

Make the Dressing:

1. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, salt, and pepper.

Assemble the Salad:

1. Add the cooked chicken to the salad bowl.
2. Drizzle the dressing over the salad and toss gently to combine.
3. Serve immediately, or chill for later.

Serving Suggestions and Creative Twists

This Greek Chicken and Salad is fantastic on its own, but it’s also delicious served with warm pita bread or Chicken Shawarma Recipe for a heartier meal. You can also add a dollop of tzatziki sauce for extra flavor. If you want to take it to the next level, try grilling the chicken instead of cooking it in a skillet. The smoky flavor is amazing!

For a fun twist, you could also turn this into a Greek Chicken Bowl by serving it over a bed of quinoa or brown rice. Add some hummus and a sprinkle of toasted sesame seeds for even more flavor and texture.

If you’re looking for other ways to use up your leftover chicken, you could try making Pulled Chicken Tacos or adding it to Marry Me Chicken Pasta for a protein boost. And if you are in the mood for soup, you can try making Greek Lemon Chicken Soup!

Looking to spice things up? You can add some crumbled spicy feta cheese on top!

Looking for more salad options? Try adding some Mexican Street Corn Salad on the side!

If you are looking for a different kind of easy dish with chicken, you can try making Teriyaki Chicken Rice Bowl for a quick and delicious weeknight dinner!

Making it Your Own

The best part about this recipe is that it’s totally customizable. Feel free to adjust the ingredients and seasonings to your liking. If you’re not a fan of oregano, you can substitute it with thyme or rosemary. And if you like a little heat, you can add a pinch of red pepper flakes to the marinade or dressing.

Don’t be afraid to experiment and make this recipe your own. After all, cooking should be fun and creative!

So, Ready to Dig In?

This Greek Chicken and Salad is a total winner! It’s healthy, flavorful, and easy to make. Plus, it’s perfect for meal prepping and can be enjoyed for lunch or dinner. I hope you love it as much as I do! Happy cooking!

Best Greek Chicken and Salad

This recipe delivers an authentic Greek experience with juicy, perfectly marinated Greek Chicken nestled on a bed of crisp, fresh salad, bursting with flavors of lemon, herbs, and feta. It’s a healthy, flavorful, and easy-to-make dish perfect for meal prepping and can be enjoyed for lunch or dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Greek

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 1/4 cup lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 2 tablespoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cucumber, peeled, seeded, and diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 green bell pepper, diced
• 1/2 cup Kalamata olives, pitted and halved
• 4 oz feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Equipment

• Medium bowl
• Whisk
• Large Skillet
• Spatula
• Large bowl
• Small bowl
• Knife
• Cutting board

Method

 

1. In a medium bowl, whisk together the olive oil, lemon juice, garlic, oregano, basil, salt, and pepper.
2. Add the chicken to the bowl and toss to coat evenly.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
4. Heat a large skillet over medium-high heat.
5. Add the marinated chicken to the skillet and cook for 5-7 minutes, or until cooked through and lightly browned.
6. Remove the chicken from the skillet and set aside to cool slightly.
7. In a large bowl, combine the cucumber, cherry tomatoes, red onion, green bell pepper, Kalamata olives, and feta cheese.
8. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, salt, and pepper.
9. Add the cooked chicken to the salad bowl.
10. Drizzle the dressing over the salad and toss gently to combine.
11. Serve immediately, or chill for later.

Notes

For a heartier meal, serve with warm pita bread or tzatziki sauce. Grilling the chicken instead of cooking it in a skillet adds a smoky flavor. You can also turn this into a Greek Chicken Bowl by serving it over quinoa or brown rice. The recipe is totally customizable, feel free to adjust the ingredients and seasonings to your liking. Store leftover chicken and salad separately in the refrigerator for up to 3 days.