Greek chicken salad is more than just chicken on top of a Greek salad, it's a complete weeknight meal we've made hundreds of times at home. It's a complete meal that hits every note: protein, crunchy vegetables, briny feta, salty olives, and a dressing that ties everything together. The version here uses wild orange infused olive oil in the dressing, which adds a subtle citrus warmth that pairs beautifully with the grilled chicken and the brininess of the kalamatas.
The chicken takes 10 minutes to marinate and 8 minutes to cook. The salad takes the same time to chop. Twenty minutes of active work and you've got a fresh, filling lunch or light dinner that'll keep you full for hours.
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 3 tablespoons Kofinas Mediterranean Herb Infused Olive Oil
- Juice of 1 lemon
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 cups romaine or mixed greens, chopped
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup pitted Kalamata olives
- 1 green bell pepper, sliced
- 6 oz feta cheese, cubed
- ¼ cup fresh parsley, chopped
- ¼ cup Kofinas Wild Orange Infused Olive Oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- Freshly ground black pepper
Serves 4 as a main course, 6 as a starter.
How to Make It
- Marinate the chicken. Combine the Mediterranean herb olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a shallow dish. Add the chicken and turn to coat. Marinate at room temperature for 10-15 minutes (or up to 4 hours in the fridge).
- Heat a grill, grill pan, or large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side (until 165°F internal temperature for breasts, slightly higher for thighs). Transfer to a cutting board and let rest 5 minutes.
- Make the dressing. Whisk together the wild orange olive oil, red wine vinegar, Dijon, honey, garlic, oregano, salt, and pepper in a small jar or bowl until emulsified.
- Prep the salad. Combine the romaine, cucumber, cherry tomatoes, red onion, olives, bell pepper, and parsley in a large bowl.
- Slice the chicken. Cut against the grain into ½-inch thick slices.
- Assemble. Pour about three-quarters of the dressing over the vegetables and toss to coat. Divide between plates. Top with sliced chicken, cubed feta, and a drizzle of remaining dressing.
- Serve immediately, with extra dressing on the side.
Tips for the Best Greek Chicken Salad
Use chicken thighs for more flavor. Boneless thighs stay juicier than breasts and have a deeper flavor that stands up to the bold dressing and feta. Breasts work fine, especially if you don't overcook them.
Cube the feta, don't crumble. Block feta cubed into ½-inch pieces holds together in the salad and gives you a creamy bite. Pre-crumbled feta has anti-caking powder and feels gritty.
Let the chicken rest. 5 minutes off the heat lets the juices redistribute. Slicing too soon means dry chicken and a wet cutting board.
Slice against the grain. Look at the muscle fibers in the chicken and slice perpendicular to them. This gives you tender slices instead of stringy ones.
Dress just before serving. Salads with leafy greens get soggy within 20-30 minutes once dressed. If meal-prepping for the week, keep the dressing separate.
A Complete Meal in One Bowl
This salad is the kind of recipe that earns a permanent spot in your rotation. It's fast, filling, and the flavors are bold enough to keep you coming back. The wild orange olive oil in the dressing is what sets it apart. Our Wild Orange Infused Olive Oil brings a subtle, sweet citrus note that elevates the whole dish. Pair it with our Mediterranean Herb Infused Olive Oil for marinating the chicken, and finish with a drizzle of Authentic Greek Balsamic Vinegar if you want to push the depth even further. A drizzle from our Balsamic Vinegars collection over the finished salad adds depth, try the strawberry or honey balsamic for a sweeter pairing. And our Extra Virgin Olive Oil from Crete is the workhorse for everything from marinating to dressing.
Frequently Asked Questions
What temperature should chicken be cooked to?
Cook chicken to an internal temperature of 165°F at the thickest part. Pull it from the heat at 160°F and let it rest. It'll continue cooking to 165°F. Overcooked chicken (over 175°F) becomes dry and tough.
Can I make Greek chicken salad ahead?
Cook the chicken and chop the vegetables up to 2 days ahead, storing separately in the fridge. Keep the dressing in a jar. Assemble just before serving. Pre-dressed salad gets soggy within 30 minutes.
What can I use instead of wild orange olive oil?
Substitute lemon zest infused olive oil for a brighter citrus profile, or plain extra virgin olive oil with the zest of one orange added to the dressing. The wild orange oil has a unique warmth that's hard to fully replicate, so use it if you can find it.
Is this salad gluten-free?
Yes, this recipe is naturally gluten-free. Double-check the Dijon mustard label. Most are gluten-free but some brands add wheat-based vinegar.
What protein alternatives work?
Grilled shrimp, salmon, lamb, or pork all work with these flavors. For vegetarian options, swap in grilled halloumi, chickpeas, white beans, or a soft-boiled egg.
How long does the dressing keep?
Stored in a sealed jar in the fridge, this dressing keeps for up to a week. The olive oil will solidify when cold; let it come to room temperature for 15 minutes and shake well before using.
