Greek Chicken Salad

Greek Chicken Salad is a fresh and flavorful take on a Mediterranean classic. With crisp vegetables, tangy feta cheese, and tender grilled chicken, it’s a protein-packed dish that’s perfect for warm weather. It’s also one of my top picks for keto-friendly chicken meals.

While traditional Greek salad is typically served as a side, adding hearty proteins like grilled chicken turns it into a complete and satisfying main course. The original version usually features tomatoes, cucumbers, bell peppers, red onion, feta, and olives tossed in a zesty olive oil dressing—without any lettuce. But there’s no reason not to include romaine or another leafy green if you want to boost fiber and volume. It keeps the carbs in check while still being incredibly flavorful.

Want to switch things up? This dish pairs well with other proteins like shrimp or salmon. And if you’re feeling adventurous, top it with a bold feta dressing instead of a standard vinaigrette.

Looking for more meal-sized salads? Try my Chimichurri Steak Salad or a Mexican Wedge Salad next!

Why You’ll Love This Greek Chicken Salad

• Quick and Simple: If you’ve got pre-cooked chicken on hand, this dish can be ready in just 20 minutes. Grilled chicken thighs are our go-to, but rotisserie or leftover chicken works just as well.
• Fresh Ingredients: This salad is all about crisp, colorful veggies—perfect when you’re craving something light and refreshing.
• Bold Flavors: The homemade lemon garlic vinaigrette adds a punch of flavor that works with almost any salad. I like to make extra and keep it in the fridge all week.
• Beautiful to Serve: Arrange it on a platter for a gorgeous presentation or mix it all together in a big bowl. Either way, it’s a showstopper.
• Packed with Protein: With 42 grams of protein per serving, this salad fits right into a high-protein, low-carb lifestyle.

Ingredient Guide

• Lettuce: Baby romaine is my favorite, but feel free to use your preferred greens.
• Tomato: Use whatever variety you have on hand—fresh garden tomatoes are especially delicious.
• Bell Pepper: Red, yellow, or orange peppers all add brightness and crunch.
• Cucumber: Choose firm cucumbers for that satisfying snap.
• Red Onion: A little goes a long way. Use sparingly to keep the carbs low.
• Cooked Chicken: Grilled boneless, skinless chicken works best, but any cooked chicken—even canned in a pinch—will do.
• Feta Cheese: Traditional and tangy, but goat cheese or another favorite can be swapped in.
• Kalamata Olives: A staple in Greek salads, though optional for those who don’t enjoy them.
• Lemon Juice & Garlic: Use fresh for the best flavor.
• Dijon Mustard: Regular or coarse-ground will work.
• Pantry Staples: Olive oil or avocado oil, red wine vinegar, dried marjoram, salt, and pepper.

Salad Presentation Tips

For a visually appealing layout, arrange each ingredient in neat rows on a large platter. Guests can scoop up what they want onto their plates. Alternatively, toss everything in a large bowl and serve immediately.

For the dressing, shake all the ingredients in a jar or bottle with a tight lid until well blended. Serve it on the side or drizzle just before serving.

Pro Tips

• Chopped Salad Style: Dicing the ingredients into smaller pieces creates a satisfying texture and makes every bite flavorful. It takes a little extra time but is worth the effort.
• Dress Right Before Serving: To keep your vegetables crisp and fresh, don’t add the dressing until it’s time to eat. The acid in the vinaigrette will soften the veggies over time.
• Storage Tip: You can store the undressed salad in an airtight container in the fridge for up to 3 days.

Greek Chicken Salad Recipe

Ingredients

For the Salad

• 1 head baby romaine lettuce (or half a large head), chopped
• 1 medium tomato, diced
• 1 small bell pepper, diced
• 1 ½ cups (200g) cucumber, chopped
• ¼ cup (40g) red onion, finely diced
• 1 ¼ lbs (570g) cooked chicken, chopped
• ½ cup (75g) crumbled feta
• ⅓ cup (45g) Kalamata olives

For the Dressing

• ¼ cup (60ml) olive oil or avocado oil
• ¼ cup (60ml) red wine vinegar
• 1 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 2 tsp Dijon mustard
• ½ tsp dried marjoram
• Salt and pepper to taste

Instructions

Make the Salad

• Option 1: Neatly lay out each ingredient in rows or sections on a large platter for a buffet-style experience.
• Option 2: Combine all salad ingredients in a large bowl and toss well. Divide into four portions.

Make the Dressing

• In a sealable jar or bottle, combine all dressing ingredients. Shake vigorously until blended. Serve on the side or drizzle over the salad just before eating.

Storage Info

Keep undressed salad in a sealed container in the fridge for up to 3 days. Store the dressing separately in the refrigerator for up to a week.

Nutrition Facts (Per Serving)

• Calories: 391 kcal
• Carbs: 8.5g
• Protein: 42g
• Fat: 23.6g
• Saturated Fat: 6.5g
• Fiber: 3.3g

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