Name: Grilled 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

Nothing beats the fresh, vibrant flavors of summer quite like a salad that feels like a celebration on your plate. That’s exactly why this Grilled Greek Chicken Salad Recipe quickly became my go-to for effortless dinners packed with bright, tangy, and savory goodness. Trust me, once you try it, you’ll see why it’s such a crowd-pleaser.

A large round white plate holds a colorful salad with three main layers. The bottom layer is made of small, chopped green cucumbers and red tomatoes mixed with thin slices of red onion, scattered evenly across the plate. The middle layer features chunks of light brown cooked chicken that sit on top of the vegetables. The top layer is sprinkled with white crumbled cheese and small bits of green herbs, adding texture and color contrast. Two silver forks rest on the right side of the plate, and the setup is on a white marbled surface. 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 Grilled Greek Chicken Salad Recipe
Top Tip
How to Serve Grilled Greek Chicken Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Greek Chicken Salad Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Grilled Greek Chicken Salad Recipe because it’s one of those dishes that feels light enough for warm evenings yet hearty enough to satisfy everyone at the table. The combination of juicy grilled chicken, crisp veggies, and tangy feta is just so satisfying—and the lemony dressing ties it all together beautifully.

Speedy to Prepare: You can have this delicious salad on the table in just 30 minutes, perfect for busy weeknights.
Fresh and Flavorful: Fresh lemon juice and garlic marinate the chicken and dress the salad, giving a consistent bright flavor throughout.
Perfect Balance: The salty feta and hearty grilled chicken blend precisely with crisp cucumbers, sweet tomatoes, and bell peppers.
Versatile and Easy to Customize: You can easily swap in your favorite vegetables or add extras to suit your taste or dietary needs.

A white plate with three layers of food: the bottom layer is a grilled pita bread half on the left side, light brown with grill marks; the middle layer is a colorful salad made of bright green cucumber chunks, red cherry tomato pieces, thin slices of purple onion, white crumbled feta cheese, and small pieces of light brown cooked chicken scattered evenly; the top layer is a silver spoon resting on the right side of the plate, filled with some salad. The dish is placed on a white marbled surface with soft sunlight casting shadows, and part of another white plate with similar food is visible on the right side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk about the stars of this salad and why I trust them to deliver that classic Greek flavor you crave. Each ingredient offers a distinct texture or tang that makes this salad irresistible and easy to put together.

Flat lay of a fresh boneless, skinless chicken breast cutlet, a halved English cucumber showing its pale green interior, three vine-ripened tomatoes with bright red skins, one whole green bell pepper with glossy surface, a quarter of a red onion displaying vibrant purple rings, two whole uncracked brown garlic cloves, a small mound of dried oregano leaves, a small white ceramic bowl of extra-virgin olive oil, a small white ceramic bowl of freshly squeezed lemon juice, a small white ceramic bowl containing Dijon mustard, a small white ceramic bowl of kosher salt, a small white ceramic bowl of freshly ground black pepper, a small pile of crumbled white feta cheese, and a few sprigs of fresh chopped parsley, all arranged with 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 robust, fruity base that carries all the dressing flavors and keeps the chicken juicy on the grill.
Fresh lemon juice: Adds essential acidity, brightening both the marinade and the salad for a refreshing zing.
Garlic: Provides a punch of savory depth that’s a signature in Greek cooking—don’t skimp on fresh minced garlic here.
Dried oregano: Brings that unmistakable Mediterranean herbal note that ties the whole salad together.
Dijon mustard: Acts as a tiny emulsifier in the dressing, giving it a silky texture and subtle tang.
Kosher salt and freshly ground black pepper: Simple seasoning essentials to enhance every flavor component.
Boneless, skinless chicken breast cutlets: Thin and quick to grill, perfect for bite-sized chunks in the salad.
English cucumber: Crisp and mild, adding freshness without overpowering.
Vine-ripened tomatoes: Sweet, juicy bursts of flavor that complement the salty feta cheese.
Green bell pepper: Crunchy with just a hint of bitterness, balancing the salad’s sweetness.
Red onion: Thinly sliced for a sharp bite that zings through the creamy textures.
Crumbled feta cheese: The salty, creamy star cheese of this dish that just melts into the salad.
Chopped parsley (optional): Adds an extra herby freshness and a beautiful pop of green.
Grilled pita bread (optional): A great side to scoop up every last bit of that luscious salad and dressing.

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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 love mixing things up depending on what’s in season or what’s on hand in my fridge, and you should too! This Grilled Greek Chicken Salad Recipe is a fantastic base that welcomes your own twist. Don’t hesitate to experiment—it only makes it more special.

Variation: I’ve swapped green bell pepper for roasted red peppers to add a smoky sweetness that’s divine, especially in cooler months.
Dietary swap: For a dairy-free option, leave out the feta and add some toasted pine nuts or olives to keep that savory, salty pop.
Seasonal change: In early summer, I swap out tomatoes with fresh strawberries for a surprising sweet-tart flavor contrast.

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

Step 1: Whisk Up that Zesty Dressing

Grab a jar with a tight lid and toss in your olive oil, fresh lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper. Seal it up and shake vigorously until everything’s combined into a bright, fragrant dressing that doubles as your chicken marinade. This layering of flavors is what gives the salad its vibrant soul.

Step 2: Marinate and Grill the Chicken

Place the chicken cutlets in a big bowl and pour half the dressing over. Toss them gently with tongs to coat every piece and let it sit just for five minutes—don’t over-marinate or the acid will start to “cook” the chicken unevenly. Meanwhile, preheat your grill to medium-high and lightly oil the grates to prevent sticking.

After marinating, grill the chicken for about 4 to 5 minutes per side until you see gorgeous grill marks and the internal temperature hits 165°F. After taking the chicken off, let it rest five minutes so the juices can redistribute—this keeps the meat juicy and tender.

Step 3: Chop and Toss the Veggies

While the chicken rests, chop your cucumber, tomatoes, and green bell pepper into roughly ¾-inch pieces. Thinly slice the red onion for just the right bite. Cut the chicken into bite-sized chunks and combine everything into a large bowl.

Add in the crumbled feta, chopped parsley if you’re using it, and pour over the remaining dressing. Toss gently so all those flavors mingle beautifully. At this point, you can also add a handful of olives if you like that extra briny hit.

Step 4: Serve and Enjoy!

Serve this salad with warm grilled pita bread on the side—it’s great for scooping and adds a lovely rustic touch. Dive in with a big fork, and enjoy every refreshing, savory bite!

Top Tip

From grilling to tossing the salad, these little gems of wisdom save me from common mistakes and help the flavors shine in this Grilled Greek Chicken Salad Recipe. Give them a try to make your cooking smoother and more delicious.

Marinate briefly: Keeping the chicken in the dressing for just 5 minutes prevents it from becoming tough or mushy from acid overexposure.
Rest your chicken: Letting grilled chicken rest before slicing locks in juicy tenderness and stops drying out.
Oil your grill grates well: It prevents sticking and helps get those pretty grill marks that also add flavor.
Add dressing gradually: Toss half first for marinating; then the rest just before serving to keep vegetables crisp and bright.

How to Serve Grilled Greek Chicken Salad Recipe

Greek Chicken Salad - Serving Suggestion

Garnishes

I usually sprinkle some extra chopped fresh parsley right on top—it brightens the colors and adds a fresh herbal note. Sometimes I toss on a few Kalamata olives for their briny punch, which pairs wonderfully with the salty feta.

Side Dishes

Grilled pita bread is my favorite for scooping. I’ve also paired this salad with warm lemon roasted potatoes or a simple rice pilaf for a more filling meal that still keeps things light and summery.

Creative Ways to Present

Once, I served this salad inside hollowed-out bell peppers as bowls for a colorful party platter. Another time, I arranged the salad on a large platter with slices of grilled chicken fan-folded over the top—makes it look fancy but is so easy to do!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The salad holds up well, though the cucumbers get a bit softer. I like to add a splash of fresh lemon juice before serving again to perk it back up.

Freezing

This salad doesn't freeze well because the fresh veggies and feta change texture, so I recommend enjoying it fresh or storing leftovers only in the fridge.

Reheating

If you’ve got leftover chicken chunks separately, you can warm them gently in a skillet or microwave before adding to the salad when serving cold again. Avoid reheating the entire salad to keep the veggies crisp and fresh.

Frequently Asked Questions:

Can I make the dressing in advance?

Absolutely! The lemon-garlic dressing can be made a day ahead and stored in the fridge. Just give it a good shake before using.

What can I substitute for chicken breast?

You can use boneless, skinless chicken thighs for juicier meat or even a plant-based chicken substitute to keep this recipe vegetarian-friendly. Just adjust cooking times accordingly.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C). If you don’t have a meat thermometer, cook until the juices run clear and the meat is no longer pink inside.

Can I grill this chicken indoors?

Yes! If you don’t have an outdoor grill, use a grill pan or cast-iron skillet over medium-high heat. Just watch carefully to get those nice grill marks and avoid burning.

Final Thoughts

Sharing this Grilled Greek Chicken Salad Recipe feels like sharing a little sunshine from my kitchen with yours. It’s fresh, easy, and packed with flavors that bring people together around the table. I hope you enjoy making it as much as I do—it’s become one of those simple pleasures that never get old. So fire up your grill, toss together those vibrant veggies, and treat yourself and your loved ones to a taste of the Mediterranean tonight.