This Greek-inspired Chicken Salad uses simple ingredients to create the most mouthwatering salad imaginable!
Typically chicken isn’t served on a Greek salad, but it’s an irresistible combo, so today we’re bending the rules. Follow me…
Greek Chicken Marinade
We want to let the chicken stand out in this dish. There’s no good having a delicious Greek salad with bland/dry chicken plonked on top! So to avoid both of those things, we’re going to marinate the chicken.
Chicken Yogurt Marinade
The key ingredient in the chicken marinade is yogurt. This will help tenderize the chicken, and at a much less aggressive rate than a vinegar/citrus-based marinade. It also works as the perfect binder to marry all of the other ingredients together. Alongside the yogurt, we’ve got red wine vinegar & lemon juice for flavour and tenderization, garlic for a punch of flavour, oregano for that classic Greek flavour and extra virgin olive oil to prep the chicken ready for frying.
What kind of Yogurt to use?
Full-fat plain Greek yogurt is my recommendation. You can use low fat, but I find the chicken dries out easier. It doesn’t necessarily have to be Greek yogurt, but in the context of this recipe, it certainly works well!
Process shots: gather ingredients (photo 1), add to mixing bowl (photo 2), whisk to combine (photo 3).
When it comes to the chicken, I typically use chicken breast, just because I prefer breast in a salad. I recommend slicing each breast in half, to create four even-sized chicken breasts. This way they’ll not only cook faster but also more evenly too.
Can I use Chicken Thigh instead?
You could, yes. I’d recommend pounding them until even thickness though, just so they cook more evenly. The main important thing is that you’re using boneless/skinless meat.
How long to marinate for?
Minimum 2 hours, but a full 24 hours is always great to get the most out of the marinade!
Process shots: add chicken to marinade (photo 1), mix and cover (photo 2), add to hot griddle pan (photo 3), fry both sides until lightly charred & chicken cooked through the centre (photo 4).
For the Greek salad, I’ve kept it somewhat traditional. Greek salads are all about using the best quality ingredients you can find. The dressing is minimal, it’s just there to ‘dress’ and bring out the best in the ingredients.
The salad dressing is simply extra virgin olive oil, red wine vinegar, oregano and salt & pepper. You can make this ahead of time, in fact, it will actually help marry the flavours together and soften the oregano.
The salad consists of tomatoes, red onion, green pepper, Kalamata olives, cucumber and feta. You can chop these ahead of time, but I don’t recommend combining them with the dressing ahead of time, just because the cucumber and tomatoes will leak out too much water.
Process shots: add dressing to large bowl (photo 1), whisk to combine (photo 2), add salad (photo 3), toss to combine (photo 4).
Serving Greek Chicken Salad
When it comes to serving everything, I like to add the salad to a large shallow plate, then add the sliced chicken on top. From there, I like to pour over any remaining dressing and serve with Flatbreads. Alternatively, you could serve individual portions, instead of a large share-style platter.
Alrighty, let’s tuck into the full recipe for the Greek chicken salad shall we?!
How to make Greek Chicken Salad (Full Recipe & Video)
Delicious Greek Chicken Salad
- Large Mixing bowl & Whisk (for salad)
- Medium Sized Bowl (for marinating chicken)
- Large Griddle Pan or Heavy/Cast Iron Pan & Tongs (for cooking chicken)
- Large Serving Plate/Dish
- Sharp Knife & Chopping Board
Ingredients (check list):
- 2x 9oz/250g Chicken Breasts
- 3 tbsp Plain Greek Yogurt, or other plain yogurt (preferably full fat)
- 1.5 tbsp Lemon Juice
- 1/2 tbsp Red Wine Vinegar
- 1.5 tsp Dried Oregano
- 2 large cloves of Garlic, minced
- 1 tbsp Extra Virgin Olive Oil
- 3/4 tsp Salt
- 1/4 tsp Black Pepper
- 4 medium Tomatoes, diced into 8 wedges each (approx 14oz/400g total)
- 1 medium Green Pepper, cored & sliced into strips (approx 5oz/150g before sliced)
- 1 medium Cucumber, sliced into half moons (approx 14oz/400g total)
- 1/2 small Red Onion, finely sliced
- 7oz / 200g block of Feta, sliced into small cubes
- 1 cup / 5.6oz / 160g Kalamata Olives, pitted
- 1/4 cup / 60ml Extra Virgin Olive Oil
- 2 tbsp Red Wine Vinegar
- 1 tsp Dried Oregano
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 4 Flatbreads (homemade or store bought)
- pinch of Oregano
- Slice Chicken: Slice both chicken breasts right through the centre to create 4 even-sized breasts.
- Marinade: In a medium-sized mixing bowl combine yoghurt, lemon juice, red wine vinegar, extra virgin olive oil, oregano, garlic, salt & pepper.
- Marinate Chicken: Toss the chicken in the marinade until evenly coated. Cover and marinate in the fridge for a minimum of 2 hours (up to 24 hours). Take out the fridge around 30mins before needed, just so you're not frying cold chicken.
- Cook Chicken: Lightly brush a griddle pan with oil (~1/2 tbsp) and bring to medium-high heat. Fry the chicken breasts on both sides until lightly charred and cooked right through the centre, working in batches if you need to (3-4mins each side depending on thickness). Rest to one side for 5-10mins, then slice into strips.
- Salad: In a large mixing bowl whisk together extra virgin olive oil, red wine vinegar, oregano, salt and pepper. Toss in red onion, olives, feta, tomato, cucumber and pepper.
- Serve: Add the salad to a large serving plate and rest the sliced chicken on top. Add a pinch of oregano then serve immediately with flatbreads!
Quick 1 min demo!
Your Private Notes:
For more similar recipes check out these beauties:
- Greek Feta Fries
- Greek Tuna Pasta Salad
- Chicken Gyros
- Greek Roast Potatoes & Whipped Feta
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