Greek Salad Grilled Chicken (Print)

Mediterranean salad with tomatoes, cucumbers, feta, olives, and grilled chicken tossed in a zesty olive oil dressing.

# What You Need:

→ Grilled Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 1 teaspoon dried oregano
05 - 1 garlic clove, minced
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper

→ Salad

08 - 3 medium ripe tomatoes, cut into wedges
09 - 1 large cucumber, sliced into half-moons
10 - 1 small red onion, thinly sliced
11 - ¾ cup Kalamata olives, pitted
12 - ¾ cup feta cheese, cubed or crumbled
13 - ¼ cup fresh parsley, chopped (optional)

→ Dressing

14 - 3 tablespoons extra virgin olive oil
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon dried oregano
17 - ½ teaspoon salt
18 - ¼ teaspoon freshly ground black pepper

# Directions:

01 - Whisk olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a bowl; add chicken breasts and marinate for at least 15 minutes.
02 - Preheat grill or grill pan over medium-high heat; grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear; rest for 5 minutes before slicing into strips.
03 - Combine tomatoes, cucumber, red onion, Kalamata olives, and feta cheese in a large bowl.
04 - Whisk extra virgin olive oil, red wine vinegar, oregano, salt, and pepper together in a small bowl.
05 - Pour dressing over salad mixture and toss gently to combine; top with grilled chicken slices and garnish with fresh parsley if desired.
06 - Serve immediately, with extra dressing on the side if preferred.

# Helpful Hints:

01 -
  • It comes together faster than you'd expect, yet tastes like you spent hours on it.
  • The grilled chicken stays tender and juicy when you follow the resting step, making this a protein that actually satisfies.
  • Feta and Kalamata olives do most of the flavor work, so even simple ingredients feel Mediterranean.
  • It's naturally gluten-free and low-carb, so you can eat this without explaining your choices to anyone.
02 -
  • Never skip the resting step for the chicken—I learned this the hard way when I rushed and ended up with dry, stringy meat that didn't taste nearly as good.
  • Keep the dressing separate until the last minute if you're not eating right away; warm feta and wet greens turn into mush if they sit together.
  • Buy good feta and good olives—these two ingredients carry the entire flavor profile, so skimping here is false economy.
03 -
  • Butterfly thick chicken breasts so they cook evenly and quickly—even thickness is your friend on the grill.
  • Toast your oregano in the pan for 10 seconds before whisking the dressing if your oregano tastes dusty; it wakes up the flavor instantly.
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