Greek Salad with Chicken

There's something about the smell of lemon and oregano hitting hot chicken that instantly transports me to a sun-drenched Greek island I've never actually visited. I discovered this salad by accident one summer when a friend brought leftover grilled chicken to a potluck and I'd already made my usual tomato cucumber situation. We combined everything on a whim, drizzled that tangy dressing over it, and suddenly we had something that tasted like a vacation we could actually afford to keep making.

I made this for my mom one afternoon when she was convinced she couldn't eat well during a work diet, and watching her fork into it while making that satisfied sound people make when food is both delicious and guilt-free was worth every minute of prep.

Ingredients

• Chicken breasts (2, boneless and skinless): The protein foundation that should be evenly thick so they cook at the same rate, or pound them gently if one side is thicker.
• Olive oil (5 tablespoons total): Use regular for the marinade, extra virgin for the dressing where you can actually taste its character.
• Lemon juice (1 tablespoon): Fresh squeezed makes a noticeable difference, trust me on this one.
• Dried oregano (2 teaspoons total): The herb that bridges everything together and makes it taste unmistakably Mediterranean.
• Garlic clove (1, minced): Gets mellowed by the lemon and oil during the marinade, so it won't overpower anything.
• Salt and black pepper: Season aggressively both in the marinade and dressing layers.
• Ripe tomatoes (3 medium, cut into wedges): The season matters enormously here, so taste one before committing to the recipe.
• Cucumber (1 large, sliced into half-moons): The cooling element that keeps everything fresh feeling even on the heaviest days.
• Red onion (1 small, thinly sliced): Gets mellowed by the dressing, so don't skip it just because you're nervous about raw onion.
• Kalamata olives (¾ cup, pitted): The salty, briny element that makes this taste like more than it is.
• Feta cheese (¾ cup, cubed or crumbled): Don't buy the pre-crumbled stuff in the plastic container, it tastes like sadness.
• Red wine vinegar (1 tablespoon): The acidic backbone that ties the whole dressing together.
• Fresh parsley (¼ cup, chopped): Optional but it adds a final green brightness that feels intentional.

Instructions

Mix up the chicken marinade:

In a bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper until it looks unified and fragrant. Add the chicken breasts and turn them over a few times so they're coated all over, then let them hang out for at least 15 minutes while you prep everything else.

Get the grill hot and ready:

Heat your grill or grill pan to medium-high and let it preheat for a few minutes so it has real heat built up. You want to hear that satisfying sizzle when the chicken hits the grates.

Grill the chicken until it's golden:

Place the breasts on the hot grill and resist the urge to poke them for the first 6 to 7 minutes. Flip once, grill for another 6 to 7 minutes, then check that the juices run clear when you pierce the thickest part. Let it rest for 5 minutes before slicing into strips so the juices stay inside instead of pooling on the plate.

Build the salad base:

In a large bowl, combine the tomato wedges, cucumber slices, red onion, olives, and feta cheese. This is where you can be gentle or toss it around, depending on whether you want everything to break down slightly or stay distinct.

Make the dressing shine:

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, oregano, salt, and pepper. Taste it and adjust the salt or vinegar if it needs it, because this is where all the flavor lives.

Bring it all together:

Pour the dressing over the salad and toss gently so everything gets coated but the feta doesn't turn into dust. Top with the warm or cooled chicken slices, sprinkle fresh parsley over everything if you've got it, and serve right away with extra dressing on the side for people who like things extra tangy.

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My neighbor once asked if I could make this for her daughter's first apartment dinner party, and three years later that daughter still texts me for the recipe when she wants to impress someone. That's when you know you've made something worth repeating.

When to Make This

This salad lives in that perfect space where it works for a quick weeknight when you don't want to think too hard about dinner, but it also feels substantial enough to serve to guests without apology. Summer is its natural season, but honestly I've made it in February when I desperately needed to remember what fresh vegetables taste like.

The Marinade Magic

That 15-minute marinade does something quietly important that I didn't fully appreciate until I forgot it once and grilled the chicken naked. The lemon juice and oil carry the oregano and garlic into the meat, so every bite tastes intentional instead of like you just threw some salt on a piece of chicken. It's a small investment that changes everything.

Flexibility and Variations

The beautiful thing about this salad is that it's confident enough to handle changes without falling apart. I've made it with shrimp when I had it on hand, subbed in crumbled goat cheese when feta wasn't available, and once threw in some grilled zucchini because I was trying to use up the garden. The core formula stays solid.

• Grilled shrimp takes about 2 to 3 minutes per side and tastes just as good as chicken.
• Add fresh dill or capers if you want another layer of brightness and don't mind the extra flavor.
• Serve with warm pita bread to turn this into something more like a meal and less like a side.

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This is the kind of recipe that proves you don't need complicated techniques or impossible ingredients to make something people genuinely want to eat. It's been my reliable answer for years, and I suspect it'll keep being yours too.

Recipe FAQs

→ How do I prevent the chicken from drying out?

Marinate chicken with olive oil, lemon juice, and oregano for at least 15 minutes to retain moisture. Grill over medium-high heat and avoid overcooking.

→ Can I substitute the chicken with other proteins?

Yes, grilled shrimp or tofu can be used as alternatives to chicken to suit different dietary preferences.

→ What is the best way to prepare the dressing?

Whisk extra virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper until well combined for a bright, tangy dressing.

→ How should I serve this salad for best flavor?

Serve immediately after assembling to maintain crispness. Garnish with fresh parsley and offer extra dressing on the side.

→ Can I add other ingredients for extra flavor?

Consider adding capers or fresh dill to enhance the Mediterranean flavors without overpowering the dish.