This Greek Grilled Chicken Salad turns a handful of fresh ingredients into a protein-rich Mediterranean meal, with one lemony oregano marinade doing double duty as both the chicken marinade and the salad dressing.
For more Greek chicken recipes, try our lemon chicken and potatoes, chicken souvlaki, or chicken gyros.
Why You'll Love This Greek Grilled Chicken Salad
Most Greek chicken salads ask you to make a marinade for the chicken and a separate dressing for the salad. I don't think that's necessary.
For this recipe, Louise and I make one lemony oregano mixture and use it for both jobs. Half gets reserved and tossed with the vegetables, while the other half marinates the chicken. Fewer ingredients, fewer bowls, less cleanup—and because the same flavors run through the entire dish, the salad tastes more cohesive too 🍋.
We tested the recipe on an outdoor grill, a cast-iron grill pan, and a hot cast-iron skillet. All three worked well. We also tried both chicken breasts and boneless skinless chicken thighs. While the breasts are excellent, the thighs stayed noticeably juicier and developed better caramelization from the marinade, so that's the option we reach for most often 🔥.
The salad itself stays true to a traditional Greek horiatiki. No lettuce, no unnecessary extras. Just tomatoes, cucumber, red onion, green pepper, Kalamata olives, feta, and well-seasoned chicken. The result is a protein-rich, Mediterranean-style meal that's fresh, satisfying, and surprisingly practical for a weeknight dinner 🥒.
P.S. For more Greek salads and sides, try our classic Greek salad, tzatziki, and orzo salad.
Nico Pallotta
Recipe
Greek Grilled Chicken Salad (With Lemon Oregano Chicken)
Ingredients
- 1½ pound chicken thighs or breasts – boneless, skinless
- 2 cups cherry tomatoes halved
- 2 cups cucumber sliced or diced
- ½ red onion thinly sliced
- 1 small green bell pepper thinly sliced
- ⅓ cup Kalamata olives
- ½ cup feta cheese crumbled
Dressing and Marinade
- 4 tablespoons olive oil extra virgin
- 4 tablespoons lemon juice
- 3 cloves garlic grated
- 3 teaspoons dried oregano
- 1½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon honey
- 2 teaspoons mustard Dijon or yellow
Instructions
- Make the Marinade: In a large bowl, whisk together 4 tablespoons olive oil, 4 tablespoons lemon juice, 3 cloves garlic, 3 teaspoons dried oregano, 1½ teaspoon salt, ½ teaspoon black pepper, 1 tablespoon honey, and 2 teaspoons mustard. Reserve 3 to 4 tablespoons in a small bowl for the salad dressing.
- Marinate the Chicken: Add 1½ pound chicken thighs to the remaining marinade and toss to coat. Cover and refrigerate for at least 15 minutes or up to 4 hours.
- Cook the Chicken: Heat a cast-iron skillet or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice.
- Toss the Salad: Add 2 cups cherry tomatoes (halved), 2 cups cucumber (diced), ½ red onion (sliced), 1 small green bell pepper (diced), and ⅓ cup Kalamata olives to a large serving bowl. Drizzle with the reserved dressing and toss gently to combine.
- Assemble and Serve: Top the salad with the sliced chicken and ½ cup feta cheese (crumbled). Sprinkle with a little extra oregano and serve with lemon wedges, if desired.
Notes
- Chicken thighs or breasts → Chicken tenders, rotisserie chicken
- Cherry tomatoes → Roma tomatoes, vine-ripened tomatoes, heirloom tomatoes
- Cucumber → English cucumber, Persian cucumber
- Red onion → Shallots, sweet onion, green onions
- Green bell pepper → Red bell pepper, yellow bell pepper, orange bell pepper
- Kalamata olives → Black olives, Niçoise olives
- Feta cheese → Goat cheese, ricotta salata, dairy-free feta
- Extra virgin olive oil → Avocado oil
- Lemon juice → Red wine vinegar, white wine vinegar
- Garlic → Garlic-infused olive oil, finely grated shallot
- Dried oregano → Dried thyme, marjoram, Italian seasoning
- Honey → Maple syrup, agave
- Dijon mustard → Yellow mustard, whole grain mustard
- Reserve the dressing first — Never use marinade that has touched raw chicken.
- Choose chicken thighs — Juicier and more forgiving than chicken breasts.
- Marinate for 15 minutes minimum — 1 to 4 hours is even better.
- Use a hot cast-iron skillet — That's how you get those golden, charred edges.
- Pat the chicken dry — Too much surface marinade prevents browning.
- Rest before slicing — Give the chicken 5 minutes to keep it juicy.
- Keep the vegetables chunky — More authentic and less watery.
- Add the feta last — It stays creamy instead of crumbling into the salad.
- Use fresh lemon juice — Brighter flavor than bottled.
- Serve right away — Best texture and flavor.
- Storage: Store leftover chicken and salad separately in the refrigerator for up to 3 days. Assemble just before serving for the freshest texture.
Theresa Rogers Simpson says
Great
Leah says
Thank you so much for wonderful recipes. It would great have the full version those recipes.