Greek Chicken Salad is a bright, light, and flavorful meal loaded with chicken seasoned with Mediterranean spices, crisp vegetables, juicy olives, and feta cheese.
Finished with a homemade tzatziki dressing, it's a satisfying low-carb meal ready in a little over 30 minutes.
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My family really enjoys Greek-inspired meals. Because of its heavy use of fresh herbs and spices, every dish turns out super juicy and flavorful.
This easy and simple recipe is a traditional Greek salad combined with juicy chicken thighs soaked in a quick marinade.
And with just 10 grams of net carbs per serving, it's a low-carb, protein-packed, and satisfying meal, fit for lunch or dinner.
And with three cooking methods for the chicken, you can pick whatever is most convenient for you. Let's get started!
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Ingredients - Notes and Substitutions
The ingredients for this chicken salad with Greek yogurt dressing have been broken down into three sections - chicken, dressing, and salad.
Marinade for Chicken
- Olive Oil: Any good quality extra-virgin olive oil (EVOO) will add a subtle fruity flavor.
- Spices: Salt, pepper, paprika (sweet), red pepper flakes (reduce in half for mild heat), cumin, and cinnamon for adding sweet-smoky flavors.
- Garlic Powder: I'm using garlic powder here, but feel free to finely mince or grate 2 cloves of garlic.
- Dried Oregano: Adds a subtle floral flavor. Use more or less depending on your taste.
- Lemon Juice: For fresh acidity and a burst of brightness.
- Boneless Skinless Chicken Thighs: I prefer chicken thighs for the moist texture. If you prefer chicken breast, slice each breast in half lengthwise.
Salad
- Romaine: Crunchy romaine is the best base for a Greek salad with chicken. Iceberg is another great option.
- English Cucumber: The skin on English and Persian cucumbers is thin and the seeds are small, so there is no need to peel or deseed.
- Cherry Tomatoes: Super sweet and always ripe cherry tomatoes have the best flavor all year round. Grape tomatoes would be your next best option.
- Red Onion: For sweet, savory bite. If you like, soak the red onion in cool water for 10 minutes to tame its raw, harsh bite.
- Pitted Kalamata Olives: Keep the olives whole or halve them, if you prefer.
- Feta Cheese: Go for a feta cheese block, and cube or crumble into bite-sized pieces.
Greek Salad Dressing
- Persian Cucumber: Persian cucumbers are my first preference for their sweet, crunchy flavor. Alternatively, use English cucumbers.
- Plain Greek Yogurt: Use full fat for the best flavor.
- Lemon Juice, Garlic, Salt + Black Pepper, Extra Virgin Olive Oil: To season, balance and brighten the cucumber and herbs.
- Fresh Dill + Mint: I prefer to use a combination, but feel free to use just one.
- Water: The water is to thin out the yogurt. Start with 1 Tablespoon and work your way up from there.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Greek Chicken Salad
This easy Greek chicken salad can be prepared in three different ways. Here's how:
Step 1: Marinate Chicken
In a small bowl, combine olive oil, salt, pepper, paprika, pepper flakes, cumin, cinnamon, garlic powder, oregano, and lemon juice.
Add chicken to a bowl and pour the marinade over. Toss well to coat the chicken. Refrigerate while you work on other ingredients.
Step 2: Prepare Dressing
Grate the cucumber on a kitchen towel and gently squeeze out the excess water.
In a mixing bowl, whisk together Greek yogurt, grated cucumber, lemon juice, garlic, salt, pepper, dill, mint, and olive oil.
Add water, 1 tablespoon at a time, to thin to your desired consistency. Adjust seasoning and refrigerate until ready to use.
Step 3: Cook Chicken in One of Three Ways
Method 1: In a Skillet: Heat a skillet on medium-high heat. Add marinated chicken and cook for 5 minutes.
Flip the chicken and cook for another 4-5 minutes, or until it reaches an internal temperature of 165 degrees F.
Method 2: Air Fryer: Preheat the air fryer to 360°F. Place chicken in the fryer basket in a single layer. Cook for 8 minutes.
Flip the chicken and cook for another 5-6 minutes, or until the chicken cooks through.
Method 3: Oven Broiler: Place chicken on an aluminum-lined baking tray. Broil for 8 minutes on the first side, flip and cook another 5-6 minutes, or until the chicken reaches an internal temperature of 165°F.
Step 4: Assemble the Salad
To assemble the salad, chop romaine lettuce into bite-size pieces and add it to a large salad bowl. Add chopped cucumber, tomatoes, sliced onion, olives, and feta cheese.
Cut chicken into thin slices or bite-size pieces and add to salad.
Pour the tzatziki dressing on top of the salad and toss to combine.
Salad Dressing Tip: Always start with half the dressing. The dressing is enough when the salad looks lightly coated and doesn't drip to the bottom of the bowl.
Serving Suggestions
This Greek salad with chicken can be served as a healthy lunch or dinner. Some of my favorite ways include:
Light Lunch: Serve the salad as is, with plenty of tzatziki dressing for drizzling, or add a dollop of red pepper hummus.
Dinner: Serve the salad with a few more Mediterranean sides such as quinoa tabbouleh, and warm, crusty bread, or pita.
How to Store
Leftover chicken Greek salad will keep for up to 1 day in an airtight container in the fridge if the salad has been tossed with the dressing.
Meal Prep Storage: Cook the chicken, and prepare the dressing and salad ingredients. Store each one in its own Tupperware or glass container for up to 4 days. Assemble when ready to eat.
Recipe Tips & Notes
- Chicken Marinade: Since the chicken marinade contains lemon juice, don't marinate for too long. Simply marinate and refrigerate while you prepare the dressing and salad ingredients.
- Spice Level: The chicken is about a medium spice level. Adjust the red pepper flakes up or down based on how spicy you want the chicken.
- Add capers: Amp up the Mediterranean flavors by adding a tablespoon of brined capers to this salad.
Frequently Asked Questions
Traditional Greek salad made of cucumbers, tomatoes, and red onion and topped with a block of feta cheese is called, "horiatiki" or village salad.
Greek salad is low-calorie, low-carb, and nutrient-dense as it is packed with fresh vegetables consisting of plenty of vitamins, minerals, and phytochemicals. And when you add chicken to the mix, it becomes a filling and protein-packed meal.
Traditional Greek salad dressing is made of red wine vinegar, olive oil, lemon juice, Dijon mustard, garlic, oregano and salt. We are taking it up a notch with a homemade Tzatziki dressing.
Yes! Greek salad with chicken thighs is a low-carb, high-protein meal that will keep you full and satisfied and is packed full of nutritious veggies.
One serving of this Greek yogurt chicken salad is 439 calories. Not too bad for a light lunch or dinner!
More Greek & Mediterranean Dishes
You can find more such recipes in the Mediterranean Recipes collection:
More Salad Recipes
These are all part of the Healthy Salads recipe collection:
📖 Recipe
Greek Chicken Salad
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Ingredients
For Chicken
- 2 tablespoons olive oil
- ¾ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice 1 lemon
- 1-½ pounds boneless skinless chicken thighs excess fat trimmed
For Tzatziki Dressing
- 1 Persian cucumber grated to make ½ cup
- ½ cup plain Greek yogurt
- 1 tablespoon freshly squeezed lemon juice
- 1 clove garlic pressed or minced fine
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped mint
- 1 teaspoon extra virgin olive oil
- 2-4 tablespoons water to thin the dressing
For the Salad
- 1-1½ head romaine lettuce roughly chopped to make 6 cups
- 1 English cucumber or 2 Persian Cucumbers diced
- 2 cups cherry tomatoes halved
- ¼ red onion thinly sliced
- ¼ cup pitted kalamata olives
- 4 ounces feta cubed
Instructions
Marinate Chicken
- In a small bowl, combine olive oil, salt, pepper, paprika, pepper flakes, cumin, cinnamon, garlic powder, oregano, and lemon juice. Add chicken to a bowl and pour the marinade over. Toss well to coat the chicken. Refrigerate while you work on other ingredients.
Prepare Dressing
- Grate the cucumber on a kitchen towel and gently squeeze out the excess water. In a mixing bowl, whisk together Greek yogurt, grated cucumber, lemon juice, garlic, salt, pepper, dill, mint, and olive oil. Add water, 1 tablespoon at a time, to thin to your desired consistency. Adjust seasoning and refrigerate until ready to use.
Cook chicken one of Three ways:
- In a skillet: Heat a skillet on medium-high heat. Add marinated chicken and cook for 5 minutes. Flip the chicken and cook for another 4-5 minutes, or until it reaches an internal temperature of 165 degrees F.
- Air Fryer: Pre-heat the air fryer to 360°F. Place chicken in the fryer basket in a single layer. Cook for 8 minutes. Flip the chicken and cook for another 5-6 minutes, or until the chicken cooks through.
- Oven Broiler: Place chicken on an aluminum-lined baking tray. Broil for 8 minutes on the first side, flip and cook another 5-6 minutes, or until the chicken reaches an internal temperature of 165°F.
Assemble Salad
- To assemble the salad, chop romaine lettuce into bite-size pieces and add to a large salad bowl. Add chopped cucumber, tomatoes, sliced onion, olives and feta cheese.
- Cut chicken into thin slices or bite-size pieces and add to salad. Serve in individual bowls.
- Pour 2-3 tablespoons of the tzatziki dressing in each bowl and toss to combine. Give it a taste and add more dressing if needed.
Notes
- Chicken Marinade: No need to marinate the chicken for too long. Simply marinate quickly in the fridge while you prepare the dressing and salad ingredients.
- Spice Level: The chicken is about a medium spice level. Adjust the red pepper flakes up or down based on how spicy you want the chicken.
- Add capers: Amp up the Mediterranean flavors by adding a tablespoon of brined capers to this salad.
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