Greek Salad Grilled Chicken (Printable)

Mediterranean salad boasting tomatoes, cucumbers, feta, olives, and smoky grilled chicken tossed in a zesty dressing.

# Ingredient List:

→ 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

# Steps:

01 - In a bowl, whisk olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper. Add chicken breasts and marinate for at least 15 minutes.
02 - Heat grill or grill pan over medium-high heat. Grill chicken 6 to 7 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes, then slice into strips.
03 - Combine tomato wedges, sliced cucumber, thinly sliced red onion, pitted Kalamata olives, and feta cheese in a large salad bowl.
04 - Whisk extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper in a small bowl until emulsified.
05 - Pour dressing over the salad ingredients and toss gently to coat evenly. Top with grilled chicken strips and garnish with fresh parsley if desired.
06 - Serve immediately with optional extra dressing on the side.

# Expert Advice:

01 -
  • It's proof that simple ingredients don't need fussing—just quality and confidence.
  • Grilled chicken means you get protein that doesn't feel like a sacrifice, and the salad stays light enough to eat without regret.
  • The dressing is so good you'll want to bottle it and keep it in your fridge forever.
02 -
  • Don't dress the salad more than 10 minutes before eating, or the tomatoes will release water and everything gets soggy and sad.
  • Slicing the chicken against the grain is one of those small skills that changes everything—it makes each bite tender instead of stringy.
  • Temperature matters for the grill: if it's not hot enough, your chicken steams instead of sears, and you lose that golden exterior.
03 -
  • If your feta is too salty, crumble it and soak it in cold water for 30 minutes, then drain and pat dry—a trick that transformed my relationship with strong cheese.
  • Toast your oregano for a few seconds in a dry pan before using it, and suddenly it's more fragrant and alive in a way that dried herbs usually aren't.
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