Greek Salad With Chicken That’s Fresh, Filling, and Easy Enough for Any Night
This Greek Salad With Chicken is one of those meals that hits that sweet spot between fresh and filling. It’s light enough for lunch but still has enough protein and crunch to hold its own as dinner, especially when you don’t feel like turning on the stove.
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It comes together fast with cooked chicken, crisp vegetables, and a creamy, tangy dressing that pulls everything together without weighing it down. It’s the kind of salad you’ll keep coming back to because it’s simple, balanced, and just plain good.
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I love this salad. It’s rich and creamy and tastes more indulgent than it really is. It’s loaded with goodness, and it’s great for lunch or a light dinner. I also love serving it as a fresh alternative to red meat when doing cookouts or hosting BBQs.
Ingredients
For the salad
- Cooked chicken – Leftover rotisserie chicken makes this recipe easy, or use grilled or baked chicken. Love grilling a bit of extra chicken just to make salads like this with the leftovers.
- Mixed greens or romaine – Swap in spinach or arugula for a softer or more peppery base.
- Cucumber – Use English cucumber for fewer seeds or regular cucumber with the skins and seeds removed.
- Cherry tomatoes – Grape tomatoes work just as well and tend to be a bit sweeter.
- Green bell pepper – Yellow or red bell pepper adds a sweeter flavor and more color.
- Red onion – Soak briefly in cold water if you want to mellow the sharpness.
- Kalamata olives – Black olives can be used if you prefer a milder flavor.
- Feta cheese – Use block feta and crumble it yourself for better texture and flavor.
For the creamy dressing
- Greek yogurt – Use plain Greek yogurt. I prefer the fuller fat versions as they have a richer, creamier flavor.
- Olive oil – Use a good-quality oil since the flavor comes through.
- Lemon juice – Bottled works in a pinch but fresh has better flavor.
- Red wine vinegar – White wine vinegar can be swapped if needed.
- Dijon mustard – Whole grain mustard works for a slightly different texture.
- Garlic clove – Adjust up or down depending on how garlicky you like it. I find one small clove is plenty.
- Dried oregano – Crush it between your fingers to wake up the flavor.
- Salt and black pepper – Adjust at the end once everything is mixed.
How To Make Greek Salad With Chicken
Scroll down for the full recipe card with exact measurements and printable instructions.
Whisk together the Greek yogurt, olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper in a medium bowl until smooth and creamy, using a small whisk or even a fork to break up the yogurt fully so the dressing stays silky and not lumpy.
Prep the vegetables by chopping the greens, cucumber, tomatoes, bell pepper, and red onion, using a vegetable chopper to keep everything evenly sized and speed things up if you’re making this often.
Combine the chicken, greens, cucumber, tomatoes, bell pepper, red onion, olives, and feta in a large mixing bowl, choosing a bowl bigger than you think you need so you have room to toss without spilling.
Toss the salad with just enough dressing to lightly coat everything, using tongs or clean hands to gently lift and turn the ingredients so the greens don’t get crushed and the cheese stays intact.
Taste and adjust seasoning if needed, adding a little more salt, pepper, or lemon juice depending on how bright you want the final flavor.
Serve immediately for the best texture, or chill briefly for 10 to 15 minutes if you want it extra refreshing, keeping in mind the greens will soften slightly as it sits.
Chef Jenn’s Recipe Notes
- Use rotisserie chicken to keep this fast and easy without sacrificing flavor.
- Don’t overdress the salad or it’ll lose that fresh, crisp feel. It’s also best eaten fresh, it gets kind of watery after sitting in the fridge for a day. It’s still fine to eat, just not as pretty.
- Slice the red onion thin so it adds bite without overpowering everything else. If you don’t like the harsh flavor, soak the sliced red onion in ice water for 10 minutes first. That removes the bite but not the crunch or flavor.
Variations & Swaps
- Swap chicken for grilled shrimp or steak for a different protein option.
- Add chickpeas for extra fiber and a more filling salad.
- Turn it into a wrap by stuffing everything into a pita or flatbread.
Serving Suggestions
This salad works well with Greek Meatball Pita Sandwiches, grilled flatbread, or a side of Mediterranean Rice if you want something more substantial. You can also serve it alongside grilled vegetables or a simple soup to round things out without making the meal feel heavy.
Storage
Store the salad and dressing separately if possible to keep everything crisp. Once dressed, it’s best eaten within a few hours. Undressed salad can be refrigerated for up to 2 days, and the dressing will keep in the fridge for up to 3 days.
FAQs
Yes, but keep the dressing separate until just before serving so the greens stay crisp and fresh.
Yes, it’s naturally low in carbs and high in protein, making it a solid option if you’re watching carbs.
Yes, the dressing can be made up to 3 days in advance and stored in the fridge; just stir before using.
Greek Salad with Chicken
Ingredients
For the salad
- 2 cups cooked chicken chopped or shredded (rotisserie works great)
- 1 cup cucumber diced
- 2 cups tomatoes quartered or smaller
- 1 cup green bell pepper diced
- 1/4 cup red onion thinly sliced
- 1/4 cup Olives sliced
- 1/2 cup feta cheese crumbled
For the creamy dressing
- 1/2 cup Greek yogurt full-fat for best texture
- 2 tablespoons olive oil
- 1 tablespoon lemon juice fresh is best
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove finely grated
- 1/2 teaspoon dried oregano
- pinch salt and black pepper
Instructions
- Whisk together the Greek yogurt, olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until smooth and creamy.
- Combine the chicken, cucumber, tomatoes, bell pepper, red onion, olives, and feta in a large bowl.
- Toss the salad with just enough dressing to lightly coat everything without making it heavy.
- Serve immediately or chill briefly before serving for a slightly more refreshing texture.
Notes
Chef Jenn’s Recipe Notes
- You can prep everything ahead of time, but don’t add the dressing until ready to serve.
- Serve this fresh and fabulous salad on it’s own as a light meal, with toasted pita wedges and hummus, or with a side of toasted chickpeas.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.