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.

close up of Greek Chicken Salad

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.
tzatziki , pepper , greek dressing , olives , chicken , tomatoes , lettuce , feta , cucumbers, onion with labels to make Greek Chicken Salad

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.

marinade and chicken to make Greek Chicken Salad

How To Make Greek Chicken Salad

  1. Marinate chicken and grill (as directed in recipe below).
  2. Add lettuce and vegetables to a large bowl. Add sliced chicken and drizzle with remaining dressing and feta cheese.
  3. 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.
adding dressing to ingredients to make Greek Chicken Salad

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

Have you tried this Greek Chicken Salad recipe? Leave a comment and rating below!

bowl of Greek Chicken Salad
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Greek Chicken Salad

Greek chicken salad is the summer salad everyone has been waiting for!
Prep Time 1 hour
Cook Time 8 minutes
10 minutes
Total Time 1 hour 18 minutes
Servings 4 servings
Author Holly



  • 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
  • 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


  • 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.


  • 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. 
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 316kcal | Carbohydrates: 12g | Protein: 29g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 795mg | Potassium: 863mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4863IU | Vitamin C: 47mg | Calcium: 163mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad
Cuisine Mediterranean

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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
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