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Greek Chicken Salad with Homemade Greek Dressing
nibbleboard.com/recipes/greek-chicken-salad
Ingredients
Chicken Marinade
- 1 cup Greek yogurt
- Juice of 1 large lemon
- 2 tbsp extra virgin olive oil (plus more for cooking)
- 2 tbsp red wine vinegar
- 3 garlic cloves, minced
- 1 tbsp dried oregano
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- 1.5 lb chicken tenders (or boneless chicken breast, sliced into strips)
Salad
- 8 oz hearts of romaine lettuce, chopped
- 10 oz cherry or grape tomatoes, halved
- 1 bell pepper (any color), cored and chopped
- 1 English cucumber, diced
- 1/2 cup pitted Kalamata olives
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh oregano, minced (or 1 tbsp dried) (optional)
Greek Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- Juice of 1/2 lemon
- 1 tsp Dijon mustard
- 1 garlic clove, finely grated
- 1/2 tsp dried oregano
- Pinch of kosher salt
- Pinch of black pepper
Instructions
- Marinate the chicken. In a large bowl, whisk together the yogurt, olive oil, lemon juice, red wine vinegar, garlic, oregano, paprika, cumin, coriander, salt, and pepper. Add the chicken tenders and toss until well coated. Cover and refrigerate for at least 30 minutes or up to overnight.
- Make the Greek dressing. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, grated garlic, oregano, salt, and pepper until emulsified. Set aside.
- Prepare the salad. In a large serving bowl, combine the chopped romaine, halved cherry tomatoes, bell pepper, diced cucumber, sliced shallots, and Kalamata olives. Toss with about 3 tablespoons of the dressing and set aside.
- Cook the chicken. Heat 1 tablespoon of olive oil in a large non-stick skillet or grill pan over medium-high heat until shimmering. Shake excess marinade off the chicken and add to the pan in a single layer — work in batches to avoid crowding.
- Cook chicken without moving for 3-4 minutes until deep golden brown on the bottom. Flip and cook 3-4 minutes more until cooked through and charred in spots, reaching 165°F internal.
- Rest the chicken on a cutting board for 5 minutes, then slice on the bias into 1/2-inch strips.
- Assemble the salad. Divide the dressed salad among serving bowls. Top each bowl with sliced chicken, scatter crumbled feta and fresh oregano over everything, and drizzle with remaining Greek dressing. Serve immediately.
Nutrition per Serving
606Calories
59gProtein
23gCarbs
32gFat
Chef Tips
- Marinate the chicken for at least 30 minutes, but overnight gives you the best flavor — the yogurt tenderizes the meat while the spices penetrate deeply.
- Don't crowd the pan when cooking. If your skillet isn't large enough, cook in two batches to get proper browning instead of steaming.
- Swap chicken tenders for boneless thighs if you prefer darker meat — they're more forgiving and stay juicier. Cook an extra minute per side.
- Toss the salad with only half the dressing first, then pass extra at the table. Overdressed greens wilt fast.
- Store leftover chicken and salad separately in the fridge for up to 3 days. Assemble just before serving to keep the romaine crisp.
Storage
Store leftover chicken and salad in separate airtight containers in the fridge for up to 3 days. Dressed salad doesn't hold well — keep dressing on the side.