Greek Salad with Grilled Chicken
Crisp cucumbers, juicy tomatoes, and tangy feta cheese come together with tender grilled chicken in this classic Greek salad. Dressed simply with olive oil and lemon, it's a refreshing, protein-packed meal that tastes like summer on a plate.
For 4 servings
- prep
Season the chicken.
1.Drizzle 1 tbsp olive oil over the chicken breasts and rub to coat.2.Season both sides with a pinch of salt, black pepper, and 0.5 tsp dried oregano. - grill · ~15 min
Grill the chicken.
1.Heat a grill pan or outdoor grill over medium-high heat.2.Place chicken on the grill and cook 6-7 minutes per side, until internal temp reaches 165°F (74°C).3.Transfer to a cutting board and rest 5 minutes, then slice into strips.TIPLet the chicken rest before slicing — it keeps the juices in. - prep
Prepare the vegetables.
1.Cut the cucumber in half lengthwise, then slice into half-moons.2.Cut tomatoes into wedges.3.Slice the bell pepper into thin rings.4.Thinly slice the red onion. - mix
Make the dressing.
In a small bowl, whisk 2 tbsp olive oil with the lemon juice, remaining 0.5 tsp dried oregano, a pinch of salt, and black pepper until combined.
- assemble
Assemble the salad.
Arrange cucumber, tomatoes, bell pepper, and red onion on a platter or in a large bowl. Top with sliced grilled chicken, feta cheese, and olives. Drizzle dressing over everything.
- serve
Serve immediately at room temperature.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Partially peel the cucumber for a nicer texture and color contrast.
- 2Use a block of feta, not pre-crumbled; it holds its shape and tastes creamier.
- 3Let the grilled chicken rest 5 minutes before slicing to retain juices.
- 4Slice the red onion very thinly and soak in cold water 5 minutes to mellow its bite.
- 5Toss the salad with dressing just before serving to keep vegetables crisp.
Adapt it for your goals.
Low-carb
Omit the tomatoes and use half the red onion to reduce carbs; add extra cucumber and bell pepper for volume.
high proteinHigh-protein
Double the chicken to 900 g and add a hard-boiled egg per serving.
vegetarianVegetarian
Skip the chicken and add chickpeas or gigante beans for plant protein and a Mediterranean twist.
Why this is on our healthy list.
Rich in Vitamin C
Tomatoes, bell pepper, and lemon juice all provide vitamin C, supporting immune function.
Good Source of Protein
The chicken breast delivers lean protein for muscle repair and satiety.
Heart-Healthy Fats
Extra virgin olive oil and olives supply monounsaturated fats, which support cardiovascular health.
Frequently asked questions
Yes, prep the vegetables and dressing separately up to a day ahead, then assemble just before serving to keep everything crisp.
