I whip up Greek Chicken Salads with crisp cucumber, tomatoes, briny olives, and feta in a zippy lemon-oregano dressing, perfect for weekday lunches or a light healthy dinner.

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I didn’t think a salad could feel like a little celebration, but this Healthy Greek Salad with Chicken does. It’s crisp and bright, with bites of tender boneless skinless chicken breasts that somehow make every forkful more satisfying, and salty crumbles of feta cheese that keep you coming back.

I love that it can be light and still feel like a full meal, perfect when you want something fresh but not boring. If you like Greek Chicken Salads, this one will make you curious about how simple flavors can feel so bold, and maybe try it again tomorrow.

Ingredients

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Cooked chicken brings lean protein, keeps you full, simple and savory.
romaine gives crunchy fiber and vitamins A and K, its not watery.
Tomatoes add bright sweetness and lycopene, light acidity to balance.
Cucumber cools things down, hydrates, adds crisp texture without heaviness.
Olives give briny fat and bold flavor, salty bite, Mediterranean vibe.
Feta brings creamy tang, some protein, and that salty crumbly finish.
Extra virgin olive oil gives healthy fats, you’ll feel more satisfied.
Vinegar adds bright tartness, cuts richness, wakes up all flavors.

Ingredient Quantities

1 lb boneless skinless chicken breasts, cooked and sliced

6 cups romaine lettuce, chopped

2 cups cherry tomatoes, halved

1 medium English cucumber, sliced

1 medium red bell pepper, seeded and thinly sliced

1/2 small red onion, thinly sliced

3/4 cup Kalamata olives, pitted and halved

4 oz feta cheese, crumbled (about 1 cup)

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 small garlic clove, minced

1 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons fresh parsley, chopped (optional)

How to Make this

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1. Chop 6 cups romaine, halve 2 cups cherry tomatoes, slice 1 medium English cucumber, thinly slice 1 medium red bell pepper and 1/2 small red onion, and halve 3/4 cup Kalamata olives; put all the veggies in a large bowl.

2. Slice 1 lb cooked boneless skinless chicken breasts into bite sized pieces or strips; if cold, let sit at room temp 10 minutes or warm briefly so it wont feel freezer hard.

3. Make the dressing: in a jar or small bowl combine 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 small garlic clove minced, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Close the jar and shake hard for 20 to 30 seconds, or whisk until emulsified.

4. Pour about half the dressing over the veggies and toss gently so the lettuce doesnt get soggy; you can always add more later, dont over dress it.

5. Add the sliced chicken on top of the dressed greens, then scatter 4 oz crumbled feta over everything.

6. Toss everything lightly one more time just to combine, or leave chicken and feta on top if you want it to look prettier when serving.

7. Taste and adjust seasoning with extra salt, pepper or a squeeze more lemon if it needs brightness.

8. Sprinkle 2 tablespoons chopped fresh parsley if using, for color and a fresh note.

9. For meal prep pack the salad in airtight containers and keep the remaining dressing separate in a small jar; the assembled salad will stay crisp for 3 to 4 days if you only dress what you plan to eat.

Equipment Needed

1. Cutting board
2. Chef’s knife (sharp)
3. Paring knife or kitchen shears for trimming/pitting olives
4. Large mixing bowl for the salad
5. Colander or salad spinner to wash and drain the romaine
6. Measuring cups and measuring spoons
7. Small jar with lid or small bowl plus a whisk for the dressing
8. Salad tongs or two large spoons to toss and serve
9. Airtight meal‑prep containers to pack leftovers and keep dressing separate
10. Garlic press or small knife for mincing the garlic

FAQ

Q: Can I use rotisserie or pre cooked chicken instead of cooking it myself? A: Yes, rotisserie works great, just shred or slice it and toss right in. Saves time and adds flavor, just check its salt level so the salad doesnt get too salty.

Q: How do I keep the salad from getting soggy? A: Toss the dressing with the salad right before you eat it. Pat cucumbers dry, salt them lightly then drain if they release water, and store veggies separate from dressing for best crunch.

Q: Can I make this vegetarian or vegan? A: For vegetarian, leave out the chicken and add chickpeas or extra beans for protein. For vegan, swap feta for a plant based cheese or toasted nuts, and use a vegan mustard to replace Dijon.

Q: How long will leftovers keep? A: If undressed, the chopped salad will keep 2 to 3 days in the fridge. If already dressed, eat within 1 day for best texture. Store chicken and dressing separately when possible.

Q: Any easy swaps for the dressing ingredients? A: Sure, use apple cider vinegar or white wine vinegar instead of red wine vinegar, and lemon zest plus juice if you want brighter flavor. Use less oil for fewer calories, or a light olive oil spray to cut fat.

Q: Is there a quick way to make this for meal prep? A: Layer components in containers with dressing in a small separate jar. Put lettuce on top so it stays cool, veggies under that, chicken and feta at the bottom. When ready, shake on the dressing and toss.

HEALTHY GREEK SALAD WITH CHICKEN Recipe Substitutions and Variations

Chicken breasts (1 lb): try shredded rotisserie chicken for speed and extra flavor; or swap for boneless skinless chicken thighs, same weight, they stay juicier; for a meatless option use 2 cups canned chickpeas (rinsed) or 14 oz firm tofu, pressed and cubed, they’ll give protein but a different texture.
Feta cheese (4 oz): use goat cheese or ricotta salata for a similar tangy creaminess; or choose reduced-fat feta if you want fewer calories; to keep it vegan sprinkle 3 tbsp nutritional yeast and a squeeze of lemon instead.
Kalamata olives (3/4 cup): substitute pitted green olives or Castelvetrano olives for a milder, buttery taste; or use 1/4 cup capers if you want briny pops without the olive texture.
Extra virgin olive oil (1/4 cup): swap with avocado oil for a neutral, high-heat option; or use a light olive oil if you want less intense flavor; for a citrusy twist replace half the oil with fresh lemon juice (same total volume) to brighten the dressing.

Pro Tips

1. Warm the chicken a little before you mix it in so it wont chill the greens and make them limp, or toss cold leftovers in a hot pan with a splash of olive oil, a pinch of salt and oregano for a minute or two to wake up the flavor.

2. Make the dressing ahead and let it sit for 10 to 30 minutes so the garlic and oregano mellow and meld, then shake or whisk again before using. Taste as you go, you may want a squeeze more lemon if it tastes flat.

3. Dry the romaine thoroughly in a salad spinner or with paper towels, soggy lettuce ruins a good salad. Keep the dressing separate until serving or only dress the portion you plan to eat that day.

4. Crumble most of the feta into the salad but save a little to sprinkle on top for a nicer look and texture. If your Kalamatas are extra firm, toss them briefly in a bit of the dressing to soften and bloom their flavor.

HEALTHY GREEK SALAD WITH CHICKEN Recipe

Recipe by James Level

0.0 from 0 votes

I whip up Greek Chicken Salads with crisp cucumber, tomatoes, briny olives, and feta in a zippy lemon-oregano dressing, perfect for weekday lunches or a light healthy dinner.

Servings

servings

Calories

468

kcal

Equipment: 1. Cutting board
2. Chef’s knife (sharp)
3. Paring knife or kitchen shears for trimming/pitting olives
4. Large mixing bowl for the salad
5. Colander or salad spinner to wash and drain the romaine
6. Measuring cups and measuring spoons
7. Small jar with lid or small bowl plus a whisk for the dressing
8. Salad tongs or two large spoons to toss and serve
9. Airtight meal‑prep containers to pack leftovers and keep dressing separate
10. Garlic press or small knife for mincing the garlic

Ingredients

1 lb boneless skinless chicken breasts, cooked and sliced
6 cups romaine lettuce, chopped
2 cups cherry tomatoes, halved
1 medium English cucumber, sliced
1 medium red bell pepper, seeded and thinly sliced
1/2 small red onion, thinly sliced
3/4 cup Kalamata olives, pitted and halved
4 oz feta cheese, crumbled (about 1 cup)
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped (optional)

Directions

Chop 6 cups romaine, halve 2 cups cherry tomatoes, slice 1 medium English cucumber, thinly slice 1 medium red bell pepper and 1/2 small red onion, and halve 3/4 cup Kalamata olives; put all the veggies in a large bowl.
Slice 1 lb cooked boneless skinless chicken breasts into bite sized pieces or strips; if cold, let sit at room temp 10 minutes or warm briefly so it wont feel freezer hard.
Make the dressing: in a jar or small bowl combine 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 small garlic clove minced, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Close the jar and shake hard for 20 to 30 seconds, or whisk until emulsified.
Pour about half the dressing over the veggies and toss gently so the lettuce doesnt get soggy; you can always add more later, dont over dress it.
Add the sliced chicken on top of the dressed greens, then scatter 4 oz crumbled feta over everything.
Toss everything lightly one more time just to combine, or leave chicken and feta on top if you want it to look prettier when serving.
Taste and adjust seasoning with extra salt, pepper or a squeeze more lemon if it needs brightness.
Sprinkle 2 tablespoons chopped fresh parsley if using, for color and a fresh note.
For meal prep pack the salad in airtight containers and keep the remaining dressing separate in a small jar; the assembled salad will stay crisp for 3 to 4 days if you only dress what you plan to eat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 447g
Total number of serves: 4
Calories: 468kcal
Fat: 26.8g
Saturated Fat: 7.7g
Trans Fat: 0.03g
Polyunsaturated: 2.4g
Monounsaturated: 9.5g
Cholesterol: 122mg
Sodium: 909mg
Potassium: 981mg
Carbohydrates: 13.6g
Fiber: 4.5g
Sugar: 5.4g
Protein: 41.3g
Vitamin A: 7701IU
Vitamin C: 40mg
Calcium: 217mg
Iron: 3.9mg

HEALTHY GREEK SALAD WITH CHICKEN Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

HEALTHY GREEK SALAD WITH CHICKEN Recipe Substitutions and Variations

Pro Tips