This Greek salad with grilled chicken combines fresh, vibrant ingredients and bold Mediterranean flavors to create a satisfying, healthy meal that’s perfect for warm weather.
I enjoy light, crisp salads in the summer, and this version—built with romaine, cucumbers, tomatoes, peppers, red onion, Kalamata olives and crumbled feta—regularly appears on my menu. Adding oregano-marinated grilled chicken turns a classic side into a filling main course while keeping the dish bright and relatively low in calories.
Though a traditional Greek salad typically omits lettuce and meat, this recipe embraces the essential Mediterranean flavors—olive oil, lemon, oregano, feta and olives—while using lettuce and chicken for a hearty, familiar salad format.
How to Make the Grilled Chicken
The chicken is marinated in a simple mixture of olive oil, lemon juice, garlic, dried oregano, salt, pepper and a touch of honey (optional). The lemon and oil tenderize and flavor the meat while the honey helps promote a nicely browned exterior when grilled. For best results, marinate the chicken for at least 30 minutes, and ideally for a couple of hours in the refrigerator.
Greek Salad Dressing
This dressing is quick to make and depends on a few pantry staples:
- Extra-virgin olive oil
- Red wine vinegar
- Garlic (small clove, minced)
- Dried oregano
- Salt and freshly ground black pepper
Whisk the ingredients together in a jar or small bowl and shake well. Dress the salad just before serving, reserving a little to drizzle over the sliced chicken. Any leftover dressing can be stored in a sealed jar in the refrigerator.
You can also serve this salad without the grilled chicken as a side dish alongside grilled fish, shrimp or roast meats. It pairs especially well with simply prepared proteins and Mediterranean-style mains.
Favorite Summertime Salads
- Southwestern Grilled Shrimp Salad
- Tabbouleh
- Strawberry Spinach Salad
- Watermelon and Feta Salad
Greek Salad with Grilled Chicken Recipe
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Ingredients
For the Grilled Chicken:
- 2 boneless skinless chicken breasts
- 1 tbsp. extra-virgin olive oil
- 2 tbsp. freshly squeezed lemon juice
- 1 clove small garlic minced
- ½ tsp. dried oregano
- ¼ tsp. salt
- freshly ground pepper to taste
- ½ tsp. honey optional
For the Salad Dressing:
- 4 Tablespoon extra-virgin olive oil
- 2 Tablespoon red wine vinegar
- ½ clove small garlic minced
- ¼ tsp. dried oregano
- ¼ tsp. salt
- Freshly ground pepper to taste
For the Salad:
- 6 cups romaine lettuce (small head) rinsed, dried and chopped, or lettuce of your choice
- 2 mini cucumbers
- 1 ripe tomato
- ½ sweet pepper colour of your choice
- ½ small red onion
- ⅓ cup crumbled Feta cheese
- 16 Kalamata olives pitted
Instructions
To marinate the chicken:
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In a non-reactive container, combine olive oil, lemon juice, minced garlic, dried oregano, salt, pepper and honey (if using) with the chicken breasts.
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Rub the mixture over the chicken, ensuring the pieces are well coated.
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Marinate for at least 30 minutes and up to 4 hours in the refrigerator.
To prepare the dressing:
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Combine all dressing ingredients in a small bowl or jar and whisk or shake until emulsified.
To grill the chicken:
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Remove the chicken from the refrigerator and preheat a grill to medium-high.
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Grill the chicken about 6 minutes per side, or until cooked through and juices run clear.
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Let the chicken rest for a few minutes, then slice into strips.
To assemble the salad:
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Wash and chop romaine, cucumbers, tomato, sweet pepper and red onion. Place vegetables in a large bowl and top with crumbled feta and pitted olives.
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Add part of the dressing to the salad, reserving some to drizzle over the chicken. Toss gently to coat.
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Arrange the dressed salad on a platter, top with sliced grilled chicken and finish with a little extra dressing.
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Serve immediately.
Notes
- For deeper flavor, marinate the chicken for a couple of hours before grilling.
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