Greek Salad with Grilled Chicken – Light Recipes for Dinner
You know those meals that feel like a big, refreshing hug on a warm evening? That’s exactly what this Greek salad with grilled chicken is for me. Crisp cucumbers and juicy tomatoes mingle with salty feta and briny olives, all tossed in a tangy, herb-packed dressing that wakes up your taste buds. Adding perfectly grilled chicken makes it not just a salad but a satisfying dinner that’s both light and packed with flavor. Plus, I love that it’s quick to throw together, but tastes like you’ve been working all day in the kitchen. The smoky char on the chicken mixed with the cool crunch of the veggies? It’s a game changer for a weeknight meal!
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
For the Main Dish:
- 2 boneless, skinless chicken breasts (about 8 ounces each)
- 1 tbsp olive oil (for chicken)
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 3 cups chopped romaine lettuce
- 1 cucumber, peeled and diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- ½ cup feta cheese, crumbled
For the Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and black pepper, to taste
How I Make It
Step 1:
Start by prepping the chicken. Rub each chicken breast with 1 tbsp olive oil, dried oregano, salt, and pepper. Let it sit while you prepare the veggies – this helps the flavors soak in.
Step 2:
Heat your grill or grill pan over medium-high heat. Once hot, place the chicken breasts down, grilling for about 4-5 minutes per side until the internal temperature reaches 165°F. You want nice grill marks and a bit of smoky char without drying out the meat.
Step 3:
While the chicken cooks, toss together the romaine, cucumber, tomatoes, red onion, and Kalamata olives in a large bowl. The colors alone — the deep purples, bright reds, and fresh greens — will make your mouth water.
Step 4:
Mix the dressing ingredients — olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper — in a small jar or bowl. Shake or whisk until well combined and emulsified.
Step 5:
Once the chicken is done, let it rest for a few minutes, then slice it thinly against the grain. This keeps the chicken juicy and tender.
Step 6:
Toss the salad with the dressing, then pile on the sliced chicken and sprinkle with crumbled feta. Give it one last gentle toss, and you’re ready to dig in!
Variations & Tips
- Swap grilled chicken breasts for thighs for a juicier bite.
- Add fresh herbs like parsley or mint for an extra burst of freshness.
- Use baby spinach or arugula instead of romaine for a peppery twist.
- For a dairy-free option, skip the feta or use a vegan alternative.
- If you don’t have a grill, a grill pan or broiler works great—just watch closely to avoid burning.
- Add a sprinkle of toasted pine nuts or walnuts for an extra crunch.
How I Like to Serve It
This salad shines in the summer when fresh produce is at its peak—perfect for a light weeknight dinner or a picnic meal. It’s also great for lazy weekend lunches or as a healthy post-workout dinner that leaves you feeling nourished but not weighed down. Pair it with a chilled glass of white wine or sparkling water with lemon to brighten things up even more.
Notes
- Store leftovers in an airtight container for up to 2 days; keep dressing separate to avoid soggy salad.
- Reheat grilled chicken gently in the microwave or enjoy cold — both work well in this dish.
Closing: This Greek salad with grilled chicken always hits the spot when you want something fresh, easy, and full of Mediterranean sunshine on your plate!