Greek Salad with Chicken (Printable)

Mediterranean salad combining juicy tomatoes, crisp cucumbers, feta, olives, and grilled chicken breast.

# What You Need:

→ Grilled Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 1 teaspoon dried oregano
05 - 1 garlic clove, minced
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Salad

08 - 3 medium ripe tomatoes, cut into wedges
09 - 1 large cucumber, sliced into half-moons
10 - 1 small red onion, thinly sliced
11 - 3/4 cup Kalamata olives, pitted
12 - 3/4 cup feta cheese, cubed or crumbled
13 - 1/4 cup fresh parsley, chopped (optional)

→ Dressing

14 - 3 tablespoons extra virgin olive oil
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Whisk olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a bowl. Add chicken breasts and marinate for at least 15 minutes.
02 - Preheat grill or grill pan over medium-high heat. Grill chicken 6–7 minutes per side until cooked through and juices run clear. Let rest 5 minutes, then slice into strips.
03 - In a large bowl, toss together tomatoes, cucumber, red onion, kalamata olives, and feta cheese.
04 - Whisk extra virgin olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
05 - Pour dressing over salad and toss gently to combine.
06 - Top salad with grilled chicken strips and garnish with fresh parsley if desired. Serve immediately with extra dressing on the side.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like you spent hours thinking about it.
  • The chicken stays juicy, the vegetables stay crisp, and everything tastes brighter the moment it hits your plate.
  • You can make it for one person or feed four without any fuss or stress.
02 -
  • Don't skip the chicken rest—those 5 minutes after cooking are when the juices redistribute and it stops being dry rubber.
  • Add the dressing last, right before serving, because a salad sitting in dressing is how you end up with sad, limp vegetables instead of fresh ones.
  • Room temperature or barely-warm chicken tastes better than piping hot—let it cool for a couple minutes before you slice it.
03 -
  • Pat your chicken dry before marinating so the oil actually sticks instead of sliding right off.
  • If your grill isn't hot enough when you start, the chicken will stick; make sure the grates are clean and screaming hot before anything touches down.
Return