Greek Chicken Salad Recipe
This Greek Chicken Salad is packed with bold Mediterranean flavors and features dried Greek oregano, rich Greek olive oil, and briny Kalamata olives—plus a medley of fresh, vibrant ingredients that are trending and visually stunning. Perfect for meal prep, lunches, or sharing on social media!
RATING
Ingredients
- 2 cooked chicken breasts shredded or diced (rotisserie chicken works great)
- 2 cups cherry tomatoes halved
- 1 large cucumber seeded and chopped
- 1 cup Kalamata olives pitted and halved
- 1/2 small red onion thinly sliced
- 1/2 cup crumbled feta cheese
- 1 avocado diced (optional)
- 1/2 cup mini sweet peppers thinly sliced (or 1 bell pepper, diced)
- 2 tablespoons fresh dill or parsley chopped
- 6 cups romaine lettuce or mixed greens chopped
For the Dressing
- 1/3 cup Greek extra virgin olive oil
- 2 –3 tablespoons red wine vinegar
- Juice and zest of 1 lemon
- 2 cloves garlic minced
- 1 teaspoon dried Greek oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon honey optional
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes
Instructions
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Make the Dressing: Whisk together olive oil, vinegar, lemon juice/zest, garlic, oregano, mustard, honey, salt, pepper, and red pepper flakes.
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Prepare the Chicken: If using raw chicken, season and grill or bake, then shred or dice. Rotisserie chicken works as a shortcut.
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Assemble the Salad: In a large bowl, combine greens, tomatoes, cucumber, olives, onion, peppers, and herbs. Add chicken and toss.
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Dress and Finish: Pour dressing over salad, toss to coat. Gently fold in feta and avocado.
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Serve: Arrange on a platter or in bowls. Garnish with extra herbs, olive oil, and a sprinkle of oregano.
Love chicken? Check out my online class “Wing It! – Great Mediterranean Chicken!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
