Name: Quick Greek Chicken Salad with Feta Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1/2 cup extra-virgin olive oil; 1/3 cup freshly squeezed lemon juice; 2 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon Dijon mustard; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 pounds boneless, skinless chicken breast cutlets; 1 English cucumber; 3 to 4 vine-ripened tomatoes; 1 green bell pepper; 1/4 red onion; 1 cup crumbled feta cheese; 1/4 cup chopped parsley, optional; Grilled pita bread, optional

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.

A large round white plate filled with a fresh salad made in several layers: the base is a mix of diced green cucumbers and red tomatoes, scattered with pieces of green bell peppers and thin slices of purple onions, topped with small chunks of cooked light brown chicken, and sprinkled generously with white crumbled cheese. Two silver forks rest on the right side of the plate, and the whole scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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.

A white plate sits on a white marbled surface with a fresh salad made of three main layers: the bottom layer of light green cucumber cubes, mixed with bright red tomato pieces and thin slices of purple onion scattered throughout, topped with chunks of light brown cooked chicken and crumbly white cheese pieces. On the side, two triangular pieces of grilled pita bread with dark brown grill marks lean against the salad on the left side of the plate, and a silver spoon rests on the right side partly inside the salad. The image is lit naturally with shadows cast across the scene. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of extra-virgin olive oil in a small white ceramic bowl, freshly squeezed lemon juice in a small white ceramic bowl, two whole uncracked garlic cloves, dried oregano scattered loosely, one teaspoon Dijon mustard in a small white ceramic bowl, kosher salt in a small white ceramic bowl, freshly ground black pepper in a small white ceramic bowl, two boneless, skinless chicken breast cutlets, one whole English cucumber, three vine-ripened tomatoes, one green bell pepper, a quarter of a red onion, one cup crumbled feta cheese in a simple white ceramic bowl, a quarter cup chopped fresh parsley in a small white ceramic bowl, all neatly arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Greek Chicken Salad - Serving Suggestion

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:

Can I make the Quick Greek Chicken Salad with Feta Recipe ahead of time?

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.

What can I substitute if I don’t have feta cheese?

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.

How do I know when the chicken is cooked through?

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.

Can this salad be made gluten-free?

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.