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A close-up, appetizing featured image showcasing juicy Greek Chicken, ready to be served.

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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.