Fast, fresh, and so easy to make, grilled Greek chicken salad is a summer must-have.
Greek chicken salad has tender strips of grilled chicken, fresh veggies, and feta cheese mixed with greens and drizzled with Greek dressing.
Serve this as a healthy light dinner or lunch.
Easy Entree Salad
- Serve Greek chicken salad, loaded with healthy ingredients, as a light side or main dish.
- Easy ingredients found year-round means you can enjoy Greek chicken salad anytime.
- Make extra chicken and veggies and use them in different recipes all week.
Ingredients and Variations
Chicken – Chicken cutlets or boneless, skinless chicken breasts cut into strips work best in this recipe. Leftover shrimp, tuna, or salmon are also excellent low-carb options.
Vegetables – Greek salad is all about the bright, colorful, and crunchy veggies. Grape, cherry, or a diced Roma tomato works, and kalamata olives are preferable to black olives for a more Greek-style salad.
Lettuce – Romaine lettuce stands up to the heavier ingredients. Add some shredded cabbage, spinach, or chopped kale if you like.
Dressing – Greek dressing tenderizes the chicken and infuses it with flavor. Buy it or make it (see NOTES below).
Cheese – Feta is the Greek standard here, but you can use parmesan or blue cheese crumbles instead.
Variations – Other keto-friendly add-ins are sliced avocados, broccoli or cauliflower florets, sliced zucchini, or chopped celery. Look for crunchy vegetables that stay firm.
How To Make Greek Chicken Salad
- Marinate chicken and grill (as directed in recipe below).
- Add lettuce and vegetables to a large bowl. Add sliced chicken and drizzle with remaining dressing and feta cheese.
- Serve with homemade tzatziki, if desired.
Tips For Success
- Prep the veggies while the chicken is marinating. Be sure to cut them into pieces small enough so a little bit of everything is in every bite.
- Chicken cooks quickly, so a meat thermometer is your best bet for ensuring the chicken isn’t over or undercooked. 165°F is the optimum temp for chicken but it can be pulled from the grill at about 163°F since it will continue to cook as it rests.
- Always let meats rest for about 5 minutes so the juices can recirculate into the meat, keeping it moist and juicy.
- Let Greek chicken salad chill for a few hours or overnight in the fridge separate from the lettuce and dressing. Toss and dress before serving.
Leftover Greek Chicken Salad
Keep leftover Greek chicken salad in a covered container for up to 4 days. Drain the salad and refresh it with extra veggies or feta before serving.
More Summer Salad Recipes
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Greek Chicken Salad
Equipment
Ingredients
- 1 pound chicken cutlets or 2 chicken breasts cut in half horizontally
- ½ cup Greek salad dressing vinaigrette style (homemade in the notes), divided
- 4 cups chopped romaine lettuce
- 1½ cups sliced cucumbers
- 2 cups cherry tomatoes halved
- 1 green bell pepper seeded and diced
- ½ red onion sliced
- ½ cup olives
- 2 ounces crumbled feta cheese
- ½ cup prepared tzatziki optional
Instructions
- Combine ¼ cup of the Greek dressing with the chicken and let marinate for at least 30 minutes or up to 1 hour in the fridge.
- Preheat a grill to medium-high heat. Once hot, cook the chicken 3 to 4 minutes per side or until it reaches 165°F. Rest for 5 minutes.
- In a large bowl, place the romaine lettuce. Top with cucumber, tomatoes, bell pepper, red onion, and olives.
- Slice the chicken and add it to the salad. Drizzle with remaining ¼ cup of dressing and top with crumbled feta cheese.
- Serve with tzatziki if using.
Notes
- Prep vegetables while the chicken is marinating, and cut veggies into bite sized pieces.
- Use a meat thermometer to check when chicken is cooked. Allow chicken to rest for at least 5 minutes.
- Chicken temp will rise upon resting, so you can remove it at 163˚F. But check to be sure it has come to 165˚F before consumption.
- To make homemade dressing: Combine ½ cup olive oil, 2 tablespoons red wine vinegar, 1 small clove garlic (minced), ½ lemon juiced (about 1 Tablespoon), 1 teaspoon dried oregano leaves, ½ teaspoon Kosher salt and black pepper to taste. Refrigerate dressing in an airtight container for 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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