Greek Chicken Salad with Feta, Cucumber & Tomatoes

Ingredients

For the chicken

• 1 lb (450 g) boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp dried oregano

• ½ tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp fresh lemon juice

For the salad

• 2 cups cherry tomatoes, halved

• 1 large cucumber, sliced

• 1 yellow bell pepper, chopped

• ½ small red onion, thinly sliced

• ½ cup Kalamata olives, pitted

• ¾ cup feta cheese, cubed or crumbled

• 2 tbsp fresh parsley, chopped

• 2 tbsp fresh dill, optional

• 4 cups chopped romaine lettuce or mixed greens, optional

For the Greek dressing

• ¼ cup extra-virgin olive oil

• 2 tbsp fresh lemon juice

• 1 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 garlic clove, minced

• 1 tsp dried oregano

• ½ tsp honey, optional

• ¼ tsp salt

• ¼ tsp black pepper

Instructions

1. Season the chicken

1. Pat the chicken breasts dry with paper towels.

2. In a small bowl, combine olive oil, paprika, garlic powder, oregano, onion powder, salt, black pepper, and lemon juice.

3. Rub the seasoning mixture evenly over both sides of the chicken.

4. Let it marinate for 15–20 minutes in the refrigerator.

2. Cook the chicken

1. Heat a skillet or grill pan over medium heat.

2. Add the seasoned chicken.

3. Cook for approximately 5–7 minutes per side, depending on thickness.

4. Check that the thickest part reaches an internal temperature of 165°F (74°C).

5. Remove from the pan and rest for 5 minutes.

6. Slice the chicken into strips or bite-sized pieces.

3. Prepare the vegetables

1. Wash and dry the cherry tomatoes and cucumber.

2. Halve the tomatoes.

3. Slice the cucumber into rounds or half-moons.

4. Chop the yellow bell pepper.

5. Thinly slice the red onion.

6. Pit and halve the Kalamata olives if needed.

4. Make the Greek dressing

1. Add olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, honey, salt, and black pepper to a small bowl or jar.

2. Whisk or shake until well combined.

3. Taste and adjust lemon juice, salt, or pepper as desired.

5. Assemble the salad

1. Add lettuce or mixed greens to a large serving bowl, if using.

2. Arrange cucumber, cherry tomatoes, yellow bell pepper, red onion, and olives over the greens.

3. Add the sliced grilled chicken.

4. Scatter feta cheese over the salad.

5. Sprinkle with fresh parsley and dill.

6. Drizzle with Greek dressing just before serving.

7. Toss gently or serve beautifully arranged.

Nutrition Information

Estimated per serving, based on 4 servings.

Nutrition varies with the amount of feta, olives, dressing, and chicken used.

Nut & Allergen Information

• Peanuts: Not included in the basic recipe.

• Tree nuts: Not included in the basic recipe.

• Dairy: Contains feta cheese.

• Mustard: Dijon mustard may contain mustard allergens.

• Gluten: The basic ingredients are naturally gluten-free, but check packaged dressing ingredients.

• Soy: Check packaged mustard and seasonings for possible soy ingredients.

For people with serious allergies, check all ingredient labels and cross-contact warnings.

Q/S — Questions & Tips

Q: Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs work beautifully and stay especially juicy.

Q: Can I make this salad without feta cheese?

Absolutely. Leave it out or replace it with a dairy-free cheese alternative.

Q: Can I use store-bought Greek dressing?

Yes. Use approximately ½ cup of your favorite Greek dressing.

Q: Can I prepare this salad ahead of time?

Yes. Cook the chicken and chop the vegetables ahead. Store everything separately and add the dressing just before serving.

Q: Can I add avocado?

Yes! Diced avocado makes the salad creamier and adds healthy fats.

Q: What can I serve with this salad?

Serve with warm pita bread, garlic bread, roasted potatoes, or a bowl of vegetable soup.

Q: How long do leftovers last?

Store the chicken and vegetables separately in airtight containers in the refrigerator for up to 3–4 days. Keep dressing separate for the freshest results.

Q: Can I make it low-carb?

Yes. Skip the pita bread and use extra cucumber, lettuce, and chicken.

Chef’s Tip: Let the grilled chicken rest before slicing, and add the dressing just before serving. This keeps the chicken juicy and the vegetables crisp!