Grilled Chicken Greek Salad
Crisp, refreshing, tangy, and savory, this grilled chicken Greek salad is a quick recipe that makes for a light main course or side dish. It’s a great way to use up leftover produce and comes together in minutes!
Looking for more lettuce-less salads? Try our Mediterranean bean salad and cottage cheese cucumber salad, too.
Want to know a secret? You literally cannot mess this recipe up. No, really! All you have to do is chop the veggies, add the chicken, toss with the dressing, and you’re done. There’s no actual cooking involved, and the salad is super forgiving.
Follow the recipe card to a tee, or use up whatever items you have on hand. This is our go-to when we want a quick option that’s super filling with lots of nutrients. The zesty Greek flavors never let us down!
Ingredients and Variations
Please be sure to scroll down to the recipe card below for the complete details!
- Produce – Cucumbers, Roma tomatoes, and red onion form the bulk of the salad. For the best results, we use Persian or English cucumbers, which have thinner skin and fewer seeds than other varieties.
- Chicken – We use grilled chicken, but you can substitute shredded chicken, baked chicken, or rotisserie chicken. Or, use grilled shrimp instead.
- Olives – We know these are divisive, but they’re a staple in Greek salads! We use Kalamata olives, but any kind will work. If you really aren’t a fan, you can omit them.
- Cheese – Feta cheese adds a salty, tangy taste. Substitute goat cheese or Parmesan, if preferred. Or, use a plant-based cheese to keep this salad dairy-free.
- Balsamic Vinaigrette – We use fresh basil leaves, fresh oregano, balsamic vinegar, extra virgin olive oil, salt, and pepper to make a simple dressing. Of course, you can always use a store-bought option, too.
How to Make a Greek Salad with Grilled Chicken
- Combine. Add all the salad ingredients to a large bowl, and toss to combine.
2. Dress the salad. Drizzle the dressing ingredients on top, and toss again to coat. Enjoy!
More Easy Salad Recipes
Grilled Chicken Greek Salad Recipe
Equipment
- 1 knife
Ingredients
- 2 cucumbers, sliced and cut into quarters
- 4 Roma tomatoes, diced
- 1/2 red onion, thinly sliced
- 2 cooked chicken breasts, cut into 1/2 inch cubes (about 16 ounces)
- 1 cup Kalamata olives, halved (4 oz jar)
- 1/2 cup crumbled feta cheese
- 6 large leaves basil, julienned (or 1 teaspoon dried)
- 2 large sprigs fresh fresh oregano, chopped (or 1 teaspoon dried)
- 4 Tablespoons balsamic vinegar
- 2 Tablespoons extra virgin olive oil
- salt & ground black pepper, to taste
Instructions
- In a large bowl, add the cucumber, tomato, onion, chicken, olives, feta, basil and oregano.2 cucumbers, sliced and cut into quarters, 4 Roma tomatoes, diced, 1/2 red onion, thinly sliced, 1 cup Kalamata olives, halved, 1/2 cup crumbled feta cheese, 2 large sprigs fresh fresh oregano, chopped, 6 large leaves basil, julienned, 2 cooked chicken breasts, cut into 1/2 inch cubes
- Gently mix the veggies, chicken and herbs together until combined.
- Once plated, drizzle with extra virgin olive oil (about 1/2 Tablespoon) and balsamic vinegar (about 1 Tablespoon). Sprinkle with salt and pepper to taste.4 Tablespoons balsamic vinegar, 2 Tablespoons extra virgin olive oil, salt & ground black pepper, to taste
- Refrigerate leftovers in an airtight container.
Video
Notes
Nutrition
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Love the simplicity of this recipe! Super tasty.
yum! I love those Greek olives.
Me too! I think my love language is olives, of any kind…!! 😉
Your skinny Greek salad sounds delish. Greek salad is one of my favorite lunches. Can’t wait to try your recipe. Thanks for sharing it at Snickerdoodle.
Thanks so much, Sharon! It is one of my favorite lunches too. 🙂 Have a lovely week!
Can I use the chicken from the boiled chicken recipe for this?
Absolutely, Nickisha! Any chicken or protein will work well in this recipe. Here is the link for the chicken recipe. 🙂 https://happihomemade.com/recipe/how-to-boil-a-chicken/ Blessings to you!