Delicious Greek Chicken Salad

overhead shot of greek chicken salad served on large rectangular white dish surround by flatbread

Print Recipe

5 from 1 vote

This Greek-inspired Chicken Salad uses simple ingredients to create the most mouthwatering salad imaginable!

Prep Time10

Cook Time10

Marinating Time2

Total Time20

Course: Lunch, Main Course

Cuisine: Greek

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

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

Chicken

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

Salad

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

Salad Dressing

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

To Serve

4 Flatbreads (homemade or store bought)
pinch of Oregano

Instructions

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!

Video

Notes

a) Chicken - You could sub with chicken thigh if you'd prefer, I just tend to use breast for salads. If you're using thighs make sure they're boneless and skinless. I'd also recommend pounding them until even thickness before marinating, just so they cook quicker and more evenly. Use 1lb/500g worth.

b) Quality Ingredients - This is a simple salad with a simple dressing, so it's important to use good quality ingredients (ripe juicy tomatoes, crisp cucumber, good quality extra virgin olive oil etc).

c) Make Ahead - I wouldn't make the whole thing ahead of time, because the salad will become watery. However, you can make the dressing ahead of time and chop the veg/feta ahead of time too (tightly store in the fridge). And of course, marinate the chicken for 1 day ahead of time too.

d) Serving - I recommend using a large shallow dish/plate. The dressing will likely sink to the bottom if you use a deep bowl. I love serving with flatbreads, so you can create mini gyros/kebabs. They're also great for mopping up any leftover dressing. I do sometimes serve with Tzatziki too, but that's totally optional.

e) Calories - While recipe divided by 4 with no flatbreads.

Nutrition