Nothing beats a vibrant, fresh salad that feels like a summer day on a plate. The Quick Greek Chicken Salad with Feta Recipe hits all the right notes – juicy grilled chicken, crisp veggies, and tangy feta tossed in a lively lemony dressing. It's a go-to whenever I want something fast, flavorful, and satisfying.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Quick Greek Chicken Salad with Feta Recipe
- Top Tip
- How to Serve Quick Greek Chicken Salad with Feta Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Quick Greek Chicken Salad with Feta Recipe
Why You'll Love This Recipe
I've made this Quick Greek Chicken Salad with Feta Recipe countless times because it's just so darn easy and versatile. The ingredients sing together, and you get restaurant-worthy flavor without spending hours in the kitchen.
- Speedy prep and cook time: Ready in just 30 minutes, perfect for weeknights or last-minute guests.
- Bright, fresh flavors: The lemon-garlic dressing packs a punch while keeping things light and refreshing.
- Easy to customize: Love olives or extra herbs? This salad welcomes your personal touch effortlessly.
- Balanced and nutritious: Protein-packed chicken married with crunchy veggies and salty feta makes for a complete, satisfying meal.
Ingredients & Why They Work
This Quick Greek Chicken Salad with Feta Recipe shines because every ingredient complements the others beautifully — tangy dressing, fresh veggies, and creamy feta create a harmony of textures and flavors. Here’s a peek at what you’ll need and why each plays its part.
- Extra-virgin olive oil: The base of the dressing; it adds richness and smoothness while carrying the flavors together.
- Freshly squeezed lemon juice: Gives the dressing a zesty brightness that wakes up the whole salad.
- Garlic cloves: Adds a little pungent kick that’s essential for that classic Greek flavor.
- Dried oregano: Brings in that Mediterranean earthiness you expect in a Greek-style dish.
- Dijon mustard: Helps emulsify the dressing, making it silky and well-blended.
- Kosher salt and black pepper: Seasonings that enhance all the flavors without overpowering.
- Boneless, skinless chicken breast cutlets: Hands-down the star protein – lean, tender, and quick to grill.
- English cucumber: Crisp and mild, it refreshes every bite without watering down the salad.
- Vine-ripened tomatoes: Fresh, juicy bursts of sweetness that brighten up the dish.
- Green bell pepper: Adds crunch and subtle sweetness, balancing the salad perfectly.
- Red onion: Thinly sliced for a bit of sharp, almost sweet contrast.
- Crumbled feta cheese: That signature tangy, salty finish that makes this salad unmistakably Greek.
- Chopped parsley (optional): Fresh herbaceous notes to lift the flavors further.
- Grilled pita bread (optional): Perfect for scooping up bits of salad or enjoying alongside for some extra heartiness.
Make It Your Way
I’m a big fan of mixing things up with this Quick Greek Chicken Salad with Feta Recipe because it adapts so well to what you have on hand or your flavor preferences. Plus, a few tweaks can turn it from a light lunch into a hearty dinner.
- Variation: Sometimes I swap chicken cutlets for juicy grilled shrimp or falafel for a vegetarian twist that’s just as tasty.
- Dietary tweaks: Use dairy-free feta or creamy avocado if you want to skip cheese but keep creaminess.
- Seasonal additions: In cooler months, add roasted red peppers or kalamata olives to deepen the flavor complexity.
Step-by-Step: How I Make Quick Greek Chicken Salad with Feta Recipe
Step 1: Whip up that zesty lemon-garlic dressing
Start by combining extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, Dijon mustard, kosher salt, and freshly ground black pepper in a jar with a tight-fitting lid. Give it a vigorous shake until everything’s nicely emulsified—it’s magic how simple ingredients transform into a vibrant dressing that doubles as a marinade!
Step 2: Marinate the chicken for juiciness
Place your chicken cutlets in a bowl, pour in half the dressing, and toss to coat each piece thoroughly. Let the chicken soak up the flavors for about 5 minutes. This short marinating time is enough because the dressing is so bright and penetrating—it keeps the chicken juicy and aromatic without extra fuss.
Step 3: Grill for those irresistible char marks
Preheat your grill to medium-high and lightly oil the grates to prevent sticking. Place the chicken on the grill and cook 4 to 5 minutes per side until golden and grill marks appear. Check for an internal temperature of 165°F to ensure it's cooked through. Then, transfer to a plate and let it rest for 5 minutes—this helps keep it tender and juicy.
Step 4: Chop the veggies fresh and vibrant
While the chicken rests, chop the English cucumber, tomatoes, and green bell pepper into about ¾-inch chunks for a satisfying crunch. Thinly slice the red onion so it blends without overpowering, giving you bursts of sharpness throughout the salad.
Step 5: Toss it all together and serve
Cut the rested grilled chicken into bite-sized pieces and add it to a large bowl with the chopped veggies, crumbled feta cheese, the remaining dressing, and chopped parsley if you’re using it. Give everything a gentle toss so the dressing coats every bit, then serve with warm grilled pita bread on the side for scooping or alongside.
Top Tip
Through many cooks and tweaks, I’ve found a few simple adjustments really make this Quick Greek Chicken Salad with Feta Recipe shine. These tips save you time and bring out the best flavors every single time.
- Don’t skip the resting: Let the grilled chicken rest before slicing so the juices redistribute and the meat stays moist.
- Marinate just briefly: Five minutes with the dressing is plenty to infuse flavor without breaking down the chicken texture.
- Use fresh lemon juice: Bottled juice doesn’t deliver the same brightness, so I always squeeze fresh for the dressing.
- Crisp veggies matter: Choose firm cucumbers and ripe tomatoes to avoid soggy salad and keep every bite satisfying.
How to Serve Quick Greek Chicken Salad with Feta Recipe
Garnishes
I love sprinkling a bit of extra feta and a handful of chopped parsley or fresh oregano on top just before serving for a fresh, herbal pop. A few kalamata olives also make a wonderful salty garnish that pairs beautifully with the salad’s flavors.
Side Dishes
Grilled pita bread is my top pick to serve here—its warmth and slight char add texture and help scoop up every last bit. Sometimes I’ll also whip up a light lemony couscous or a simple orzo tossed with olive oil and herbs for a bit more substance.
Creative Ways to Present
For a special occasion, I’ve arranged this salad on a large platter with whole grilled lemon halves and scattered edible flowers for color. It makes for a stunning centerpiece that invites everyone to dig in. Serving in individual mason jars also works beautifully for picnics or gatherings.
Make Ahead and Storage
Storing Leftovers
I store leftover Quick Greek Chicken Salad with Feta Recipe in an airtight glass container in the refrigerator. It keeps well for up to 3 days. Just give it a gentle toss before serving again to redistribute the dressing as some settles at the bottom.
Freezing
While I don't recommend freezing the salad as-is because the fresh veggies and feta can lose texture, you can freeze the grilled chicken separately. Freeze it in a sealed bag for up to 2 months and thaw overnight in the fridge before tossing back into a freshly prepared salad.
Reheating
To reheat leftover grilled chicken, I prefer gently warming it in a skillet over medium heat just until heated through. This maintains texture far better than the microwave, which can dry it out. Then toss it with fresh veggies and dressing for a near-fresh salad experience.
Frequently Asked Questions:
Absolutely! You can marinate the chicken a few hours ahead and chop the veggies in advance. Just combine everything and dress the salad shortly before serving so it stays fresh and crisp.
You could use goat cheese for a tangier flavor, or even ricotta salata for a milder, saltier hint. For dairy-free options, cubes of firm tofu marinated in lemon and herbs work well.
Using a meat thermometer is the most foolproof way—the internal temperature should reach 165°F (75°C). If you don’t have one, cut into the thickest part and ensure the juices run clear, without any pinkness.
Yes! Just skip the pita bread or swap it for a gluten-free version. The salad itself is naturally gluten-free and packed with fresh ingredients that don’t contain gluten.
Final Thoughts
This Quick Greek Chicken Salad with Feta Recipe has become one of my favorite easy meals because it’s all about fresh flavors coming together effortlessly. Whether you’re rushing through a busy weeknight or hosting friends, its balance of juicy grilled chicken, crisp vegetables, and tangy feta always delivers. Trust me, once you try this, it’ll become a staple in your rotation, just like it has in mine.
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Quick Greek Chicken Salad with Feta Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Low Lactose
Description
This 30-minute Greek-inspired dinner features juicy grilled chicken marinated in a lemony, garlicky vinaigrette that doubles as a fresh salad dressing. Combined with crisp cucumbers, ripe tomatoes, crunchy bell peppers, tangy feta, and optional herbs, this salad is perfect for a light yet satisfying summer meal, served with grilled pita bread.
Ingredients
Marinade & Dressing
- ½ cup extra-virgin olive oil
- ⅓ cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Chicken
- 1 ½ pounds boneless, skinless chicken breast cutlets
Salad
- 1 English cucumber
- 3 to 4 vine-ripened tomatoes
- 1 green bell pepper
- ¼ red onion
- 1 cup crumbled feta cheese
- ¼ cup chopped parsley, optional
For Serving
- Grilled pita bread, optional
Instructions
- Make the dressing: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper. Shake vigorously to combine all ingredients thoroughly.
- Marinate the chicken: Place the chicken cutlets in a large bowl and pour in half of the dressing. Use tongs to toss and coat the chicken evenly. Let it sit for 5 minutes to absorb the flavors.
- Preheat the grill: While the chicken marinates, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Grill the chicken: Remove the chicken from the marinade and place it on the grill. Cook each side for 4 to 5 minutes until golden brown, with grill marks and an internal temperature of 165°F. Transfer cooked chicken to a plate and let rest for 5 minutes.
- Prepare the vegetables: Chop the cucumber, tomatoes, and bell pepper into ¾-inch chunks. Thinly slice the red onion to add sharpness and crunch.
- Assemble the salad: Cut the grilled chicken into bite-sized chunks and place in a large serving bowl. Add the chopped vegetables, crumbled feta, remaining dressing, and optional parsley; toss gently to coat everything evenly.
- Serve: Serve the salad alongside grilled pita bread, if desired. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- The vinaigrette can be made in advance and stored in the refrigerator for up to 3 days.
- For a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
- Use olives such as Kalamata or green olives in the salad for more authentic Greek flavor.
- Grilled pita bread enhances the dish but can be substituted with warm flatbread or served without for a lighter meal.
- If you don’t have a grill, you can cook the chicken on a stovetop grill pan or under the broiler.
Nutrition
- Serving Size: 1 serving
- Calories: 676 kcal
- Sugar: 8 g
- Sodium: 836 mg
- Fat: 42 g
- Saturated Fat: 11 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 61 g
- Cholesterol: 178 mg
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