Name: Quick Greek Chicken Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1/2 cup extra-virgin olive oil; 1/3 cup freshly squeezed lemon juice; 2 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon Dijon mustard; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 pounds boneless, skinless chicken breast cutlets; 1 English cucumber; 3 to 4 vine-ripened tomatoes; 1 green bell pepper; 1/4 red onion; 1 cup crumbled feta cheese; 1/4 cup chopped parsley, optional; Grilled pita bread, for serving, optional

There’s something incredibly satisfying about a meal that’s fresh, flavorful, and comes together in a flash. This Quick Greek Chicken Salad Recipe hits all those marks — juicy grilled chicken, bright veggies, and tangy feta tossed in a zesty dressing that keeps me coming back for more.

A large round white plate filled with a colorful chopped salad featuring multiple layers: the bottom layer is mixed green chopped cucumber and green bell pepper pieces, followed by scattered bright red chopped tomatoes, and thin slices of light purple onion spread evenly. On top, there are light brown cooked chicken chunks and white crumbled cheese placed all over the salad. Two silver forks rest on the right side of the plate, and the plate sits on a white marbled surface, with a small part of white flatbread on a white plate visible in the top right corner, and a green glass on the left side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Greek Chicken Salad Recipe
Top Tip
How to Serve Quick Greek Chicken Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Greek Chicken Salad Recipe

Why You'll Love This Recipe

Honestly, this Quick Greek Chicken Salad Recipe has become my go-to for easy weeknight dinners. It’s fresh enough for summer but hearty enough to feel like a real meal. I love how everything comes together without any fuss, and the flavors feel like a mini Mediterranean vacation.

Speedy prep: You can have this on the table in just 30 minutes — perfect when time is tight but you want something delicious.
Double-duty dressing: The lemon-garlic vinaigrette marinates the chicken and brightens the salad, saving you a step and maximizing flavor.
Fresh, vibrant ingredients: Juicy tomatoes, crisp cucumbers, and salty feta make every bite a burst of freshness.
Flexible and customizable: Whether you add olives, swap veggies, or serve with pita, you can make it your own easily.

The image shows a white plate with two pieces of grilled pita bread on the left side, light brown with dark grill marks. The plate is filled with a colorful salad made of green cucumber chunks, red tomato pieces, white crumbled cheese, small light brown chicken cubes, and thin slices of purple onion mixed with fresh green herbs. A spoon is scooping some salad from the right side of the plate. The background is a white marbled surface with bright natural light casting soft shadows. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Quick Greek Chicken Salad Recipe lies in its simple, fresh ingredients that balance each other's flavors beautifully. Choosing quality olive oil and ripe veggies makes a huge difference, so don’t skimp there.

Flat lay of a whole boneless, skinless chicken breast cutlet, a bright yellow lemon cut in half with juice freshly squeezed, two cloves of whole uncracked garlic, a small white bowl filled with extra-virgin olive oil, a small white bowl containing Dijon mustard, a small white bowl with dried oregano flakes, a small white bowl with kosher salt, a small white bowl of freshly ground black pepper, a crisp English cucumber whole, three vine-ripened red tomatoes, one whole green bell pepper, a quarter of a red onion showing its inner layers, a small white bowl heaped with crumbled feta cheese, a small white bowl filled with chopped fresh parsley — all ingredients fresh and natural arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: A good-quality olive oil gives the dressing its rich, fruity character.
Lemon juice: Provides bright acidity that cuts through the richness of the feta and chicken.
Garlic: Adds that punch of savory depth that wakes up the dressing.
Dried oregano: Classic Greek herb that brings authenticity and earthiness.
Dijon mustard: Helps emulsify the dressing and adds subtle tang.
Kosher salt and black pepper: Essential seasonings that balance and elevate all the flavors.
Boneless, skinless chicken breast cutlets: Quick to grill and perfect for chopping into salad-sized bites.
English cucumber: Crisp and refreshing, it adds texture without extra moisture.
Vine-ripened tomatoes: Sweet and juicy for that summery pop in every forkful.
Green bell pepper: Crunchy and slightly sweet, a colorful addition.
Red onion: Thinly sliced for a sharp, slightly sweet contrast.
Crumbled feta cheese: Salty, creamy, and indispensable in Greek salads.
Chopped parsley (optional): A fresh herbaceous note that brightens the whole dish.
Grilled pita bread (optional): For scooping up the salad or serving on the side.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m all about making recipes fit your kitchen vibe. For this Quick Greek Chicken Salad Recipe, I sometimes swap the chicken for grilled shrimp or toss in some kalamata olives for a salty kick. Feel free to experiment!

Veggie swap: I’ve used roasted sweet peppers instead of green bell pepper and loved the extra sweetness it brought.
Herb swap: Try dill in place of parsley to give the salad a slightly different, but still fresh, herbal note.
Dressing tweak: If you want creaminess, a spoonful of Greek yogurt stirred into the dressing is delicious.
Make it vegetarian: Replace the grilled chicken with chickpeas to keep this hearty and protein-packed.

Step-by-Step: How I Make Quick Greek Chicken Salad Recipe

Step 1: Mix Up the Lemony Dressing

I like to combine the olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper in a jar with a tight lid. Giving it a good shake makes sure everything emulsifies perfectly and creates a bright, garlicky vinaigrette that doubles as marinade.

Step 2: Marinate and Grill the Chicken

Toss the chicken cutlets in half the dressing and let them sit for about 5 minutes — even a quick marinade like this adds juicy flavor. While they soak up all that goodness, heat your grill to medium-high and oil the grates lightly to prevent sticking.

Grill the chicken 4 to 5 minutes per side until you get those beautiful grill marks and the internal temperature hits 165°F. Then, let it rest for 5 minutes to lock in the juices before chopping.

Step 3: Chop the Fresh Veggies

While the chicken rests, chop the cucumber, vine-ripened tomatoes, and bell pepper into roughly ¾-inch pieces. Thinly slice the red onion — the key here is to slice so thin that you barely notice the bite, just the flavor.

Step 4: Bring It All Together

Cut the grilled chicken into bite-sized chunks and toss it in a large bowl with the chopped vegetables, crumbled feta, remaining dressing, and parsley if you’re using it. Give everything a good toss so the dressing coats every bit, then serve with grilled pita bread on the side.

Top Tip

Over the years, I’ve learned what really elevates this Quick Greek Chicken Salad Recipe and how to keep those bold flavors crisp and fresh.

Perfect marinade time: Even a quick 5-minute marinade works wonders — don’t skip it, but avoid marinating chicken for too long with lemon juice or it can turn mushy.
Grill marks matter: Get your grill hot and oiled; those sear lines not only look great but lock in smoky flavor and keep the chicken moist.
Veggie size matters: Chop veggies uniformly to keep every bite balanced and visually appealing.
Don’t overdress: Add the dressing gradually and toss gently to avoid wilting the veggies or drowning the salad.

How to Serve Quick Greek Chicken Salad Recipe

Greek Chicken Salad - Serving Suggestion

Garnishes

I like finishing this salad with a sprinkle of extra parsley and sometimes a few Kalamata olives for that salty punch. A light drizzle of extra olive oil before serving adds a lovely shine and richness.

Side Dishes

Grilled pita bread is my favorite side — perfect for scooping or wrapping. For a heartier meal, roasted potatoes or a simple lemony quinoa salad pair beautifully too.

Creative Ways to Present

I’ve served this salad in individual pita pockets at casual summer parties, and for something fancier, plating it over a bed of mixed greens with a drizzle of tzatziki turns it into a stunning, restaurant-worthy dish.

Make Ahead and Storage

Storing Leftovers

Leftovers stored in an airtight container keep well in the fridge for up to 3 days. Keep the salad chilled and give it a quick toss before serving again to redistribute the dressing.

Freezing

I don’t recommend freezing this salad because the fresh veggies and dressing lose their texture and brightness. The chicken alone freezes fine, though, so you can grill extra and freeze it for a quick salad another day.

Reheating

Reheat leftover grilled chicken gently in the microwave or a skillet to avoid drying it out, then toss with fresh chopped veggies and feta for a “new” salad experience.

Frequently Asked Questions:

Can I make this Quick Greek Chicken Salad Recipe without a grill?

Absolutely! You can grill the chicken indoors using a grill pan or cook it in a regular skillet over medium-high heat. Just watch for good browning and cook until the internal temperature reaches 165°F.

What can I use instead of chicken breast cutlets?

Chicken thighs work well here too. They stay juicy and add extra flavor. Just adjust the cooking time slightly as thighs take a bit longer to cook through. You could also swap in grilled shrimp or even tofu for a vegetarian twist.

How do I keep the salad from getting soggy?

Great question! Make sure to chop the vegetables just before serving and toss the salad gently with the dressing. Also, using half the dressing to marinate the chicken and the other half to dress the salad helps prevent overdressing and sogginess.

Can I prepare any part of this salad ahead of time?

You can make the dressing up to a day ahead and store it in the fridge. The chicken can also be grilled and refrigerated, then chopped and tossed with fresh veggies when you’re ready to serve for maximum freshness.

Final Thoughts

This Quick Greek Chicken Salad Recipe has been one of those discoveries that’s so good, I find myself reaching for it over and over. It’s easy, vibrant, and just downright tasty — exactly the kind of homemade meal that feels like a treat without requiring hours in the kitchen. Give it a try, and I’m sure it’ll become your summer staple too!