Indulge in a feast for your senses with this grilled chicken Greek salad! Picture marinated chicken, perfectly grilled to succulent perfection, nestling amidst an assortment of crisp, fresh greens and vibrant herbs. Infused with the zesty, bold flavours of Greece, every bite transports you to sunny Mediterranean shores. And the pièce de résistance? A luscious lemon and olive oil dressing that envelops the salad in sheer deliciousness, making this Greek chicken salad a must-have for your supper repertoire. Bon appétit!
You can prepare the ingredients up to a day in advance, but wait to cook the chicken and assemble the salad just before serving for the best taste and texture
Quick and Easy Chicken Greek Salad Your Family Will Love
Greek salad featuring flavourful marinated chicken. Whether you prefer boneless, skinless chicken breasts or the richer taste of chicken thighs, this recipe is flexible to suit your preference.
Ingredients
Marinated Chicken & Salad Dressing
- 500g chicken breast or thighs or more if needed
- 10ml each of dried dill, dried oregano and garlic powder
- salt and pepper to taste
- 40ml olive oil
- 100ml lemon juice
Salad
- 1 red onion sliced
- 1 cup black marinated olives pitted
- 2 cups fresh crispy salad leaves washed and broken into bite-sized pieces
- 2 tomatoes or 1 cup small cherry tomatoes
- 2 reels feta cheese
- 1 cucumber optional, deseeded and sliced
- 1 green pepper optional, deseeded and sliced
- 1 lemon juice extracted
- good quality olive oil to taste
- fennal to taste
Instructions
Prepare the Chicken
- Dice the chicken into bite-sized pieces or slice into strips. Pat dry with paper towels and transfer to a large bowl.
- Add half of the olive oil, lemon juice, and herbs. Mix well to coat the chicken evenly.
- Shortcut: You can use a store-bought, sugar-free Greek marinade or dressing if preferred.
- Marinate in the refrigerator for at least 30 minutes.
Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken, making sure not to overcrowd the pan for even caramelization.
- Cook in batches if needed, ensuring each piece is golden and fully cooked through.
Assemble the Salad
- If using a block of feta, cut a slice and rinse under very cold water for 10 seconds.
- Crumble the feta using your hands or a fork, or cut it into small blocks.
- Arrange salad leaves on a large serving platter and top with tomatoes, cucumber, green pepper, red onion, olives, and feta.
- Add the cooked chicken on top.
- Serve with the reserved salad dressing on the side.